Sydney Spence enjoys trying to new recipes and sharing her own family recipes with others.
The next time you are craving potato soup, skip the restaurant and make it at home.
It'll be cheaper in the long run and will last longer than that $5.00 bowl.
|Prep time||Cook time||Ready in||Yields|
Makes a Large Pot of Potato Soup
- ¼ Cup margarine
- ¼ Large onion finely chopped
- 6 Potatoes, peeled and diced, more can be added for larger batch
- 2 Carrots, diced or shredded
- 3 Cups water, add more for larger batch
- 1 – 3 cooked strips of bacon cut into pieces
- ¼ Tsp. garlic powder
- 2 Tbs. Chicken bouillon
- Black Pepper
- 3 Tbs. Flour
- 3 Cups Milk
- 1 Tbs. parsley
- ¼ Tsp. Thyme
- In a large saucepan melt the butter.
- Add onions and cook over medium heat until onions are clear.
- While onions are cooking, boil the potatoes, carrots, and bouillon in the water until tender. Do not overcook.
- Season with salt and pepper.
- Go back to the onions add flour and garlic powder to make a paste.
- Gradually add milk and stir well to keep from lumping.
- Stirring the onion mix consistently and add to the potato and carrot mixture.
- Stir in parsley, thyme and bacon.
- Simmer for a few minutes.
- Serve hot with a side of crackers and shredded cheese.
Rate this Soup
This content is accurate and true to the best of the author’s knowledge and is not meant to substitute for formal and individualized advice from a qualified professional.
© 2013 Sydney Spence
CarNoobz from USA on February 06, 2013:
Oh definitely. Homemade soups are the way to go to really stretch your dollars. We make a big pot of SOMETHING pretty much every week. Eat some for a couple meals and freeze the rest for later.