Friday, January 13, 2012

Potato Soup

Potato Soup
(a little short of a gallon)


6 slices Bacon (thick slice)
2 stalks Celery, chopped
6 Scallions (green onions) green & white parts, divided
3 tbsp. All Purpose Flour
4 lb. Red Potatoes, peeled, ½ to 3/4 inch cubes
4 cups Water
4 cups Milk
1 1/2 tsp. Celery Salt
1/2 tsp. Salt
½ tsp. Black Pepper
Shredded Cheddar Cheese, for garnish (optional)


Lay the bacon slices on top of each other and slice in half lengthwise.  Then slice the bacon the other direction making ¼ to ½ inch wide pieces.  In a 6 to 8 quart pot, cook the bacon pieces over medium-high heat for about 5 minutes.  Add the celery and white parts of the scallions to the pot and continue cooking another 10 minutes.  To this mixture add the flour and stir continuously for about 2 minutes.  Next add the potatoes and water and bring to a boil.  Turn the heat down to medium-low and cook until potatoes are done (about 20 to 30 minutes).  In a separate sauce pan, heat the milk but do not let it boil.  When potatoes are done, add the warm milk to the pot.  Now add the celery salt, salt, pepper and the green part of the scallions.  Mix well, taste and adjust seasoning as needed.  Serve in bowls and garnish with the shredded Cheddar Cheese.

Note:                I like the red potatoes but you can use Russets or Yukon Gold

Note:                To make the soup for a vegetarian, omit the bacon and use 3
                            tbsp. of butter instead.

Ideas for Future Efforts


  1. Barry when making soup with milk. Does it matter what kind 1% 2% Whole?

  2. It really doesn't matter which milk you use. I've made it with both fat free and 1%. You could even use half n' half if you wanted.