Is anything more soothing than some homemade soup when you’re feeling under the weather? The only thing I can think of is homemade soup made by someone other than yourself! Am I right?! If my mom was here, I know she’d have made me a batch of her Potato Soup, but she isn’t so I had to fend for myself today. This potato soup y’all, it’s thebomb.com! Again, it’s my mothers recipe, which is really code for “It’s dangerously good, and dangerously not so good for you!” My mother is pretty much the non-famous soul sister of Paula Deen. Her kitchen rule is “Butter makes it better” – in fact when she comes to visit us here in Nashville, she brings her own butter because apparently mine isn’t good enough – you probably think I’m kidding, but I’m so being for real! I don’t even want to know what the baggage checkers say about her carry-on items…!
Much like my mom, I love to cook, but I don’t often share recipes on here because I get a lot of my recipes from cookbooks. With copyright laws, it gets tricky, so I just don’t even mess with them. This however, is my mom’s recipe and I know she’ll be honored I’m featuring it today 🙂 So here you go…you can thank me later 😉
- 2.5 lbs. unpeeled, red potatoes, chopped into bite sized cubes
- 1 large onion, diced
- 1 pack of celery hearts, diced
- 6 strips of bacon, crumbled
- 8 cups of whole milk
- 3 cups of water
- 5 chicken bouillon cubes
- 1 tsp. salt
- 1 tsp. pepper
- 1 stick of salted butter
- 1/2 cup all-purpose flour
- 1 cup heavy whipping cream
- 1/2 cup fresh parsley, minced
- green onions, chopped
- cheddar cheese, shredded
- Chop your potatoes and place them in a pot. Fill with water until the potatoes are covered. Once the water is boiling, reduce the heat, cover the pot and let the potatoes cook 10-12 minutes until they are tender. Drain and set the potatoes aside.
- While the potatoes cook, make your bacon and dice your onion and celery, mince your parsley, chop your green onions and shred your cheddar.
- When the bacon is finished, drain the grease (see Kitchen Hacks below!) and saute the onion and celery in the same pan until tender.
- Add milk, water, bouillon, salt and pepper to a large stock pot. Heat through but don’t boil.
- In a large saucepan, melt the butter and stir in the flour until smooth. Cook and stir over medium heat for 1 minute. Gradually add the heavy cream. Cook and stir until thickened . Stir this roux into the soup to thicken it up.
- Add in the parsley, potatoes, bacon, onion and celery. Allow to cook on low for several hours but stir often.
- Garnish with the cheddar cheese and green onion before serving.
- Enjoy for the next few days! It gets tastier as it sits! Makes 4.5 quarts, so it goes a long ways!
Enjoy your homemade soup y’all!
Be Blessed + Be A Blessing
Love bacon but hate cleaning up the grease? That was my life until I discovered this amazing kitchen hack! Line a bowl with tin foil, pour the oil into the bowl, then pull up the sides of the foil and toss in the trash. Zero bacon grease mess! Bacon game changer right there!
Have you discovered Herb Scisors yet? If not, you must treat yourself to a pair! These are one of my niftiest kitchen tools and a total time saver when it comes to preparing fresh herbs!