Potato Soup V Recipe - Allrecipes.com
Potato Soup V Recipe

Potato Soup V

Recipe by  

"Old recipe from my family files. The cheese biscuits are a must with this soup."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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Directions

  1. In a large stock pot combine celery, onion, potatoes, bouillon cubes, pepper, celery salt and parsley. Add enough water so that vegetables are fully submerged, cover and cook until vegetables are tender. Remove from the heat and set aside.
  2. In a small skillet melt butter. Once melted add flour and mix until a paste like consistency is formed. Add milk all at once and stir over low heat until it thickens.
  3. Add milk and flour mixture to the vegetables and stir gently. Add half and half and keep warm until serving. If desired serve with Cheese Biscuits II.
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Reviews More Reviews

Most Helpful Positive Review
May 29, 2007

This is a good potato soup if you make a few alterations. I omitted the celery. I added about 1 cup of cheese, a package of bacon (fried and crumbled) and added a few green onions. WHAT A DIFFERENCE!!! Once I added those things, it was extremely good. I will make this again (but only with those alterations!)

 
Most Helpful Critical Review
Oct 28, 2004

I'm sorry, but this soup recipe is not warrant 5 stars. I followed this recipe to the "T" and found it very bland. After adding wine, whole thyme leaves, nutmeg I found it much improved!

 

94 Ratings

Dec 13, 2004

This is a great potato soup and my family and friends have all loved it. I do make a few changes to make it even better. Cook about 10 pieces of bacon in the oven and use about 2 tablespoons of the oil from the bacon to add to the soup. Crumble the bacon to add as a garnish on top of the soup when you serve. Also add Mild Cheddar Cheese on top of soup and make sure it's about 2 tablespoons of cheese and bacon that you add on top. That makes the soup really good and everyone asks for seconds. Thanks!! Also - if you don't have celery which I didn't - add 2 to 3 shakes of celery salt instead.

 
Apr 01, 2006

A fantastically versital potatoe soup! With 12 of us living in our home I have to satisfy many different tastes! I crumbled bacon and shredded some cheddar and put it on the table for those that wanted it. Me and the kids loved it the way it was but my husband loves more spice. I added a teaspoon of thyme and some onion powder to his portion of the soup and set his favorite HOT sauce beside him so he could add what he wanted. EVERYONE was happy because the original is so easy to adapt to the individual. I served this soup w/a recipe I also got on this sight called CHEESE Biscuit I...Satisfying and filling and easy and YUMMY! I give 5 stars to any recipe that can please that many of us at once!

 
Nov 06, 2007

Good flavor. I sauteed the celery and onion first in 2 tbsps of the butter and I used 1 cup of shredded cheddar instead of 1 cup of half and half. I didn't think it needed any more cream and I like cheddar cheese in potato soup.

 
Nov 30, 2010

fantastic. I wouldn't change a thing. Been using this recipe for a couple years now.

 
Jan 15, 2007

This recipe was great. I did change a few things, though. I used minced onion instead of fresh, and added extra boullion. Also added bacon, and instead of half of the butter, i used bacon grease. it added a great flavor to the soup. Also, since i can't stay away from the spice cabinet, i added garlic powder, onion powder, and more celery salt. At the end when you add half & half, I used evaporated milk instead. It was really good. I will definitely be making this recipe again.

 
Jan 21, 2011

Wow!!!! This was really good! I've never made potato soup before. I made it exactly as the recipe said except I used evaporated milk instead of half and half, just because I needed to use some up. I also added a little cheddar cheese and bacon bits! I served with Chedder Biscuits as suggested. Oh and I didn't peel the potatoes cause I'm lazy. :)

 

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Nutrition

  • Calories
  • 356 kcal
  • 18%
  • Carbohydrates
  • 33.3 g
  • 11%
  • Cholesterol
  • 62 mg
  • 21%
  • Fat
  • 21.9 g
  • 34%
  • Fiber
  • 3.3 g
  • 13%
  • Protein
  • 7.7 g
  • 15%
  • Sodium
  • 882 mg
  • 35%

* Percent Daily Values are based on a 2,000 calorie diet.

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