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| Photo courtesy of Taste of Home. |
Basic potato soup has always been a comfort food at my house. It's just one of those dishes that reminds you of home. Sometimes I make it with a chicken broth base and other times I make it thick and creamy (thank you cream cheese).
This soup combines the best of both styles - chicken broth and a cream base. It not only uses cream cheese and creamed chicken soup, but sour cream as well. Top it with bacon and you're over the top.
This soup combines the best of both styles - chicken broth and a cream base. It not only uses cream cheese and creamed chicken soup, but sour cream as well. Top it with bacon and you're over the top.
Friends Favorite Recipe Swap
Best Ever Potato Soup
Recipe courtesy of Sue Eubanks
Ingredients -
6 bacon strips cooked crisp, drained and crumbled
6 cups cubed, peeled potatoes
1 can (14.5 oz.) chicken broth
1 small carrot, grated
1/2 cup chopped celery
1/2 cup chopped onion
2 cans cream of chicken soup
1 cup sour cream
1/2 tsp. celery salt
1 T. dried parsley flakes
salt and pepper to taste
4 tsp. flour
4 cups milk
8 oz. cubed Velveeta cheese
Garnish - 2 green onions, thin sliced and 3 slices crisp bacon crumbled (optional)
Preparation -
Cook bacon crisp, drain and crumble, let cool (set aside).
In the same pot (drain off grease) add potatoes, chicken broth, grated carrots, celery, onion, celery salt, salt and pepper and parsley flakes cover and simmer 15 minutes or until potatoes are tender.
Combine flour and milk until smooth, add to soup mixture, bring to a boil for about 2 minutes until mixture has thickened, stirring constantly.
Add bacon, chicken soup, Velveeta and sour cream, stirring often until all are melted and soup is heated thoroughly.
Garnish with green onions and bacon if desired.
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