With the weather doing some pretty major leaps and dips it’s hard to figure out what to make for dinner. This soup fits the bill no matter what the weather is doing.
Creamy Potato Soup
5 cups Red Potatoes – peeled and diced small
8 cups water
Chicken Base – enough to make a strong broth
1 pound bacon – sliced in 1 inch strips
2 cups Celery – sliced thin
2 cups Onion – sliced thin
1 large clove Garlic
4 cups Milk
1/4 cup Butter
1/2 cup Flour
1 can Cream of Chicken Soup
12 oz Sour Cream
Shredded Cheese to top when serving
Boil diced potatoes in boiling water for at least 8 minutes, until potatoes are soft but not mushy. Add enough chicken base to make a strong broth.
With a potato masher, mash some (but not all) of the potatoes in the soup pot.
Fry bacon until crisp. Remove to paper towel to drain, then add to the soup. Fry the onion and celery in the bacon fat until tender. Add garlic and fry for one minute more. Remove from the pan with a slotted spoon and place it right in the soup.
With the fry pan on medium heat, add the butter to the bacon fat and stir in the flour. When it bubbles all around the edges, slowly add the milk. Continue stirring until it has boiled for one minute and has thickened. Add the white sauce to the potato soup. Stir in the Cream of Chicken Soup and Sour Cream.
Heat through. Serve with shredded cheese of your choice.
