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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Most potato soups I've made have been relatively tasteless. This one is an exception to that rule. Best served the day after making. Ingredients:
1 tablespoon butter |
2 medium onions, chopped |
2 celery stalks, chopped |
1 pound potatoes (peeled or unpeeled) in 1/2 cubes |
2 carrots, grated |
2 garlic cloves, minced |
water to cover |
bay leaf |
1/4 teaspoon basil |
1/3 cup crisply fried and crumbled bacon (sometimes i go 1/2 cup!) |
3 cups chicken stock |
Directions:
1. Melt the butter in a Dutch oven.
2. Saute the onion, celery, potatoesand carrots for 15 minutes.
3. Add garlic and saute for 30 seconds.
4. Add enough water to cover the ingredients.
5. Add bay leaf and basil.
6. Cover and simmer for 25 minutes.
7. Mash the vegetables with a fork or potato masher.
8. Add stock and bacon to the pot.
9. Heat through.
10. **Can increase thickness with instant mashed potato flakes.
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