Home Made Potato Soup Recipe

If you are like me, you love a good bowl of comfort food when the temperatures dip low. One of my favorite things to make is potato soup. This hardy recipe is nice and creamy and makes for an even better left over!


Ingredients

  • 3 stalks celery, diced

  • 1 onion, chopped

  • 4 Cans of Diced Potatoes

  • 1 Large Container of Chicken Broth

  • 1 Stick of Butter

  • 1 Can of Cream of Chicken

  • 1 Block of Cream Cheese

  • Half a cup of Sour Cream

  • Parsley to Taste

  • Garlic Powder to Taste

  • Salt and Pepper to taste

  • 1 pound bacon, chopped

  • 3 Cups of shredded cheddar cheese

  • Green Onion (chives)

In crock pot on high, 3/4 stick of melted butter, cream cheese and can of Cream of Chicken, and splash of chicken broth. 

On the stove in a large sauce pan had 1/4 Stick of Butter, chopped onions, salt, pepper, and garlic powder. Cook on medium heat until onions start to soften and brown then add in chopped celery, chicken broth, and 3 cans of diced potatoes. Bring to a boil and then let simmer for 30 minutes or until potatoes have become soft.

While the stove and crock pot are going, cook your bacon to your personal taste. We prefer to cook it in the airfryer or in the oven. 

While bacon is cooking, separate the potatoes from the celery, onion and broth in a separate bowl, and use an immersion blender to mash potatoes (or mash the old fashion way.

After potatoes are mashed, turn your crock pot to low, and add in your mashed potatoes. 

Take your last can of potatoes and add them to your broth, bring broth back to boil, and then simmer 15 minutes. Once they are done add broth and diced potatoes to crockpot (without mashing), this will create the chunky texture in the potato soup. 

Lastly, add the sour cream, 1 cup of shredded cheddar, parsley, salt and pepper to taste. 

To serve, top each bowl with cheese, bacon and chives. We like to set up a little station so everyone can add their own toppings as they see fit.

Enjoy!

Kendall TartComment