With the weather getting colder, I’ve been in the mood for soup lately. A couple of weeks ago I made potato bacon soup using my Mama’s recipe. Potato soup is one of my favorites, and I love this recipe.
Prep Time: 10 minutes
Cook Time: 45 minutes
12 ounces (8 slices) bacon
1 white onion, diced
1⁄2 cup celery, diced
1⁄2 cup carrots, diced
2 pounds red potatoes, peeled and diced
1 can or 13⁄4 cup chicken broth
1⁄2 teaspoon salt
Dash of black pepper
2 cloves garlic, minced
1 tablespoon Worcestershire sauce
1 teaspoon Tabasco sauce
1 can cream of chicken soup or 1 cup homemade cream of chicken soup
1 cup sour cream
13⁄4 cups milk
2 tablespoons parsley, chopped
2 cups sharp cheddar cheese, shredded
1. Cook bacon in a large pot over medium-high heat until crisp. Remove bacon to drain on paper towels; dice and set aside.
2. Add onion to drippings in pot and cook over medium heat until onion is softened, about 5 minutes.
3. Add bacon, celery, carrots, potatoes, chicken broth, salt, pepper, garlic, Worcestershire, and Tabasco. Bring to a boil, reduce heat to medium-low and simmer, covered, about 25 minutes (until potatoes are soft). Coarsely mash the potato mixture with a potato masher or large spoon.
4. Blend soup, sour cream, and milk together. Gradually add to potato mixture and simmer until thoroughly heated, do not boil. Add water if it is too thick.
5. Remove soup from heat; top individual servings with parsley and cheese. Makes 8-10 servings.