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Category: Copy Cat Recipes (I have not tried all of these recipes)
Prep Time: Cook Time: Total Time:
Yield: 6 servings (about 8 cups)
1 1/2 pounds medium potatoes
2 slices bacon, diced
1/2 cup diced yellow onion
1 rib celery, diced
3 cups milk
1 tablespoon chicken base
1/4 teaspoon ground pepper
1/4 cup ( 1/2 stick) butter
3 tablespoons all-purpose flour
3 sprigs parsley, minced
3/4 cup heavy (whipping) cream
Chopped green onions, for optional garnish
Shredded Colby cheese, for optional garnish
Diced cooked bacon, for optional garnish
Preheat oven to 350 degrees. Scrub potatoes; pierce each a few times with a sharp knife. Bake potatoes until tender, about 50 minutes to 1 hour. When cool enough to handle, peel and cut into 1/2-inch cubes. Set aside.
In a large heavy pot, saute bacon, onion and celery over medium-high heat until celery is tender, about 10 minutes. Drain off any bacon grease. Stir in milk, chicken base, salt and pepper; cook over medium-high heat just until very hot, but do not let boil.
Meanwhile, in a heavy pan, melt butter; whisk in flour to make a roux. Cook until mixture bubbles, then cook about 1 minute more. Gradually whisk roux into soup. Continue to cook, stirring constantly, until thick and creamy. Stir in potatoes, parsley and cream. Serve hot, garnished with green onions, cheese and bacon.
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Kenrick's Meat and Catering Potato Soup
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Category: Copy Cat Recipes (I have not tried all of these recipes)
Prep Time: Cook Time: Total Time:
Yield: 6 servings (about 8 cups)
1 1/2 pounds medium potatoes
2 slices bacon, diced
1/2 cup diced yellow onion
1 rib celery, diced
3 cups milk
1 tablespoon chicken base
1/4 teaspoon ground pepper
1/4 cup ( 1/2 stick) butter
3 tablespoons all-purpose flour
3 sprigs parsley, minced
3/4 cup heavy (whipping) cream
Chopped green onions, for optional garnish
Shredded Colby cheese, for optional garnish
Diced cooked bacon, for optional garnish
Preheat oven to 350 degrees. Scrub potatoes; pierce each a few times with a sharp knife. Bake potatoes until tender, about 50 minutes to 1 hour. When cool enough to handle, peel and cut into 1/2-inch cubes. Set aside.
In a large heavy pot, saute bacon, onion and celery over medium-high heat until celery is tender, about 10 minutes. Drain off any bacon grease. Stir in milk, chicken base, salt and pepper; cook over medium-high heat just until very hot, but do not let boil.
Meanwhile, in a heavy pan, melt butter; whisk in flour to make a roux. Cook until mixture bubbles, then cook about 1 minute more. Gradually whisk roux into soup. Continue to cook, stirring constantly, until thick and creamy. Stir in potatoes, parsley and cream. Serve hot, garnished with green onions, cheese and bacon.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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