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Red Potato Soup

 Red Potato Soup
I love to entertain, and this recipe is one of my favorites to fix for guests. Onion, celery and bacon season the thin but creamy broth in this chunky potato soup, which always wins raves when I serve it. -Bev Bosveld, Waupun, Wisconsin
18 ServingsPrep: 30 min. Cook: 15 min.


  • 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

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Red Potato Soup (continued)

Directions (continued)

  • 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).
Nutritional Facts: 1 serving (1 cup) equals 272 calories, 19 g fat (11 g saturated fat), 56 mg cholesterol, 725 mg sodium, 21 g carbohydrate, 2 g fiber, 6 g protein.