The Queen’s Kitchen


Yummylicious Potato Soup January 5, 2005

Filed under: Uncategorized — Carrie @ 3:28 pm

Ok, people are demanding it so I’m going to give in to the pressure and post the potato soup recipe. Be warned, I was up all night with tummy problems because of this soup (a problem I have with anything fatty since my gall bladder removal).

Here’s the link to the orginal: Absolutely Ultimate Potato Soup and here is the recipe I actually made. I had to make some modifications and sometimes I forgot I was halving the recipe because I’m scatterbrained like that.

1/2 pound smokey bacon, chopped
2 stalks celery, diced
1 bunch green onions, chopped
2 teaspoons minced garlic
4 potatoes, peeled and cubed
4 cups water
4 chicken bullion cubes
1 1/2 tablespoons butter
1/8 cup all-purpose flour
1/2 cup fat free evaporated milk
1/2 teaspoon dried tarragon
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
1/2 teaspoon celery salt
salt and pepper to taste


In a Dutch oven, cook the bacon over medium heat until done. Remove bacon from pan, and set aside. Drain off all but 1/8 cup of the bacon grease.
In the bacon grease remaining in the pan, saute the celery and onion for a minute or two. Add the garlic, salt, pepper and bullion cubes, and continue cooking for 1 to 2 minutes. Add the cubed potatoes, and toss to coat. Saute for 3 to 4 minutes. Return the bacon to the pan, and add enough water to cover the potatoes. Cover, and simmer until potatoes are tender.

In a separate pan, melt the butter over medium heat. Whisk in the flour. Cook stirring constantly, for 1 to 2 minutes. Whisk in the evaporated milk, tarragon and other spices. Bring the cream mixture to a boil, and cook, stirring constantly, until thickened. Stir the cream mixture into the potato mixture. Puree about 1/2 the soup, and return to the pan. (I pureed it all) Adjust seasonings to taste.


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