Potato Soup.
As a kid I remember my Mom making this potato soup often. She’d be in the kitchen getting the ingredients all cut up and ready to boil. Then later you could smell the soup boiling away. Oh how I couldn’t wait till it was done. I loved my Mom’s potato soup. It was always so creamy. The bacon bits were such an added touch. It’s nice to have Mom’s recipe to carry on the tradition in my own home.
As I’ve learned to make this soup on my own I’ve realized it’s a pretty easy recipe to follow. Just get all the veggies all cut and ready to put into the pan to boil. Then just do as the rest of the recipe says. It’s easy as that. When it’s all ready then serve it for lunch or dinner. A garden lettuce goes really with this.
Rating
Prep time:
Cook time:
Total time:
Serves: 6
- 2 cups potatoes peeled and diced
- 1 cup celery diced
- 1 cup carrots diced
- 1 small onion diced
- 4 cups water
- 1 tbsp flour
- 2 cups milk
- ¾ tsp. salt
- Dash of pepper
- ¼ cup Bacon Bits
- Boil celery, carrots, onions and potatoes in 4 cups of water for 15 - 20 minutes or until potatoes are tender.
- Mix four tbsp of flour in 8 tbsp milk or water to make a paste. Add to vegetables and simmer for a 10 minutes.
- Stir in milk, salt and pepper. Heat until hot but do not boil.
- Then lastly add ½ cup bacon bits to flavor.
Soup Pan and Ladle
Having a nice big pot to make soup in is so important. Many times I’ve started out making a soup and had to change pans because it’s turned out bigger than I thought it would. A 6 quart soup pan is a pretty good size. There is enough room in the pan for stirring without it overflowing. I have an older soup pan that was my Moms that works for most soups I make but once in awhile I could use an even larger one.
Most ladles are pretty standard but having one with a good grip handle on it can make the world of difference. You don’t want one that has too slippery a handle either.
Cooks Standard Stainless Steel Stockpot with Cover, 6-Quart
OXO Good Grips Brushed Stainless Steel Ladle
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