Free Online Recipes
 |  

Sign Up login
 
 

Creamy Potato Soup Recipe

   
 

               Recipe Tools

 
No Reviews Yet
Read / Add New Review
Add / Copy to a Cookbook
Printable Format
 

 

 



     Creamy Potato Soup

Category   Salads - Soups - Sidedishes
Sub Category   None

Ingredients
4 cups Chicken Stockq
2 large Carrots, diced
4 stalks Celery, diced
1 Garlic Clove, minced
1 cup Milk
5 pounds Russet Potatoes, peeled and cubed
1/4 cup Butter
1/2 medium Onion, chopped
1/4 cup Flour
 
1 Bay Leaf
1 1/2 cups Shredded Cheddar Cheese
2/3 cup Crumbled Crisp Cooked Bacon Slices

Instructions
Melt butter in large saucepan over medium heat. Add onion and cook until translucent. Stir minced garlic until warm. Stir in flour until smooth, then gradually add in stock. Add in carrots, celery and season to taste with salt and pepper. Heat through, then stir in milk. Place cubed potatoes in slow cooker with hot vegetable mixture. Place bay leaf in pot. Cover and cook on low for 8 hours or high for 4-5 hours until potatoes are tender. Remove bay leaf.
Transfer 4 cups of soup into a blender and puree. Then stir pureed soup back into slow cooker. Stir in cheese and bacon. Serve once cheese is melted. Top each serving with additional shredded cheddar cheese as garnish if desired.


Originally Submitted
12/9/2010





0 Out of 5 from 0 reviews

You can add this Creamy Potato Soup recipe to your own private DesktopCookbook.

 

MySkiSign.com
 
 

   
   
 

Contact Us | Help | About Us

Copyright Complaints | Advertise with Us | Privacy Policy | Terms of Use

Copyright © 2002 - 2020 DesktopCookbook. All rights reserved.
Site Owned by
Integrated Sales Resources, LLC.