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
Ingredients
- 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
Reviews
I wouldn't make this again, very very running. As I am a new cook and rarely like to try new recipes because of this outcome. Very very bland, also very very watery/milky! Wastest a lot of money on these ingredients. My husband who normally eats everything yeah, wouldn't touch it! I followed the directions and couldnt get it to thicken up. Also I tried alittle taste to see if it's still good just liquidy and taste like flour!! So, time to make something else for everyone.......... For those whom want to try it maybe less milk and water, add velveeta cheese to thicken it up instead of flour :/ and what ever seasonings you want to give it a taste :)
My mother has been making this recipe for years. Now i have started, only thing I would change is adding more bacon.
Very rich, but not as much flavor as I would like. I cut the recipe in half. If I had to do it again, I would probably crisp up the bacon before adding the vegetables, and use some garlic salt and cayenne to give it some kick.
I modified this one from the beginning because I wanted to use a ham steak and red potatoes that I had on hand. I also eliminated the water and cooked my potatoes in chicken broth. I used the remaining chicken broth with the milk to reduce the calories while still keeping good flavor. I also added thinly sliced carrots as well. So the base for the soup is still there and it turned out great. Much of my changes were to make sure it was a hearty yet somewhat healthy soup for my mother-in-law.
I made this recipe for my family last night. It was a complete hit!!! Everyone raved about it! I have read some of the negative reviews and all I have to say is this: Nobody says you can't modify the ingredients to satisfy your family's preference and make it your own! I, however, made it using the instructions provided since I had not made it before. It was wonderful and we have lots left over! Yummy!
I signed up for an account just to save someone else from making this recipe. As I started making this, I knew these proportions were way off - 8 cups of milk, 4 cups of water AND a cup of cream AND 1.5 cubes of butter?? This uses way to much liquid for potato soup! Try reducing the liquid and then you don't need to make the fatty roux to thicken it. There are much better/easier/healthy recipes out there for potato soup. I was mad this wasted so many ingredients and my valuable time. Inedible.
This was the WORST recipe I've ever tried for Potato Soup! It taste like gravy. I could only handle one bite and couldn't stand it. My husband wouldn't even touch it.
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!