Fall doesn’t start until my mom has made one of her delicious soups. Today, I’m sharing her potato soup recipe. I’d love to say its healthy, but it totally isn’t, but one pot a year won’t kill yah.
5-6 Idaho potatoes- peeled and cut into chunks
2-3 stalks of celery rinsed and finely chopped
2 large carrots peeled and finely chopped
1/2 of a minced onion
2-3 strips of bacon
1/2 cup half n half
a few tablespoons of instant mashed potatoes
1-2 tablespoons butter
1-2 tablespoons chicken bouillon (to taste)
After you wash, peel, and cut the potatoes, place them into a large stock pot. Cover with water until you have water 2.5 or 3 inches from the top. Boil the potatoes until somewhat soft. Meanwhile, chop bacon into small pieces. Place into a sauté pan and cook (avoid crisping the bacon). Set aside. Drain off excess grease. In a separate sauté pan, place butter in pan. Once butter has melted, add celery, carrot, and onion. Cook until onions and celery are translucent. Add salt and pepper while the mixture is cooking. Add bacon to the mixture. Heat for 1 minute. Add mixture to potatoes and water. DO Not drain the potatoes! Add in half and half and chicken bouillon. Stir. Add a few tablespoons of instant mashed potatoes to thicken the soup to your desired liking. Cook for 15 minutes or until all ingredients are pipping hot. This soup is great on day 2 and 3. It also freezes well too.