Cream of Potato Soup
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Serves/Makes: 2 quarts
Ready in: 30-60 minutes
- 6 cups frozen hash brown potatoes
- 1/2 cup carrots, peeled and sliced
- water
- 6 slices bacon
- 1 onion, diced
- 1 cup chopped celery, chopped
- 1 1/2 teaspoon salt
- 1 teaspoon black pepper
- 2 cups milk
- 2 cups light cream or half-and-half
- shredded Cheddar cheese
- minced parsley
Place the hash browns and carrots in a saucepan large saucepan. Add enough water to just cover. Bring to a boil over medium-high heat and cook until the vegetables are tender. Drain well. Cook the bacon in a skillet over medium heat until crisp. Remove the bacon to paper toweling and let drain until cool. Crumble the bacon. Drain all but 2 tablespoons of the bacon grease from the skillet. Add the onion and celery to the skillet and cook over medium heat until soft. Remove the vegetables with a slotted spoon and add to the hash browns. Add the salt, pepper, milk and cream to the saucepan. Heat over medium-low heat (do not let it boil) until the flavors have melded, about 20 minutes. Stir in the bacon. Serve the soup garnished with shredded cheese and minced parsley.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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