Red Potato Soup Recipe
- 2-1/2 pound unpeeled small red potatoes, cut into 1-inch cubes
- 1 large onion, chopped
- 3 celery ribs, chopped
- 3 bacon strips, chopped
- 8 cups milk
- 4 cups water
- 3 tablespoons chicken bouillon granules
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 3/4 cup butter, cubed
- 3/4 cup all-purpose flour
- 1 cup heavy whipping cream
- 1/2 cup minced fresh parsley
- Shredded cheddar cheese and chopped green onions
- Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-12 minutes or until tender. Drain and set aside.
- In a Dutch oven or large soup kettle, saute the onion, celery and bacon until vegetables are tender; drain well. Add the milk, water, bouillon, salt and pepper; heat through (do not boil).
- In a large saucepan, melt butter; stir in flour until smooth. Cook and stir over medium heat for 1 minute. Gradually add cream. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir into soup. Add parsley and potatoes; heat through. Sprinkle with cheese and green onions. Yield: 18 servings (4-1/2 quarts).
Reviews for Red Potato Soup
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"I love making soup and using online receipies. This is the first time I had a major dislike. I was excited with the high reviews, although its only a few people but was very upset after. I wasted 8 cups of organic milk, not to mention heavy cream and everything else! My husband didn't like it and I could only handle one bite. I tossed it all away. I'm not new to cooking or to following receipies, normally I use allreceipy website but decide to try this soup on here. The soup was simular to basically cereal, floating potatoes with some other things in milk. I'm glad others seem to be enjoying it but I would not recommend this to anyone! You also end up wasting so much product!"
"this is the best recipe, I have made it as is and to make clam chowder and potato and broccoli soup."
"This is a very good recipe. I made half a batch as only needed to serve 2 not 18! (We love left over soup...always better the second day). It was rather thin, so I pureed 1/2 the potatoes after they were cooked, and hand mashed the rest that were in the soup. (just to break them up more, because I noticed the chunks tasted like they needed salt, even though the recipe is plenty salty). I doubled the bacon and wished that I would have fried it first, then added the vegetables. I used chicken stock instead of water and bouillon, but added a cube of chicken bouillon for extra flavor. Also the butter, flour, cream mixture was REALLY thick and I wound up adding more cream, just to be able to stir it...then gradually added some of the soup to that to make it thin enough to incorporate into the soup well. Delicious! Topped with cheddar cheese and it is a perfect light supper. Add fresh fruit as a side (and if you are really hungry, 1/2 sandwich) and you are fully satisfied!"
"I made this last night for my family. It was super easy and very filling. I did use half and half instead of heavy whipping cream and I also used diced ham instead of bacon. I had a ton left over. If you have a small family to feed like myself you could probably only do half of the recipe and still have leftovers."
"this is great, just take your time or else it is too thin. 1/2 the recipe was plenty for my family!!!"