Cream of Potato Soup

Cream of Potato Soup

Contributed by : Annie Hall

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American Recipes : Soups, Stews and Chili

A few days after my gum surgery, my dear neighbors Michelle and Steve showed up at my door with a pot of warm, homemade cream of potato soup — and something even more touching: the handwritten recipe card. They wanted to be sure I had everything I needed, from food that nourished to peace of mind (no allergens!) — but also, because they know how much recipes mean to me. This soup wasn’t just comforting, it was a gesture of deep kindness — the kind you never forget. It now has a home in my Recipe Tree, where food and friendship live on.

Total Time

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Prepare Time

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Cook Time

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Recipe Servings

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Ingredients for
Cream Of Potato Soup

1 lb. Bacon
2 Tbsp. Butter
6 large carrots
2 cloves garlic
3 stalks of celery
3 bay leaves
8 potatoes peeled
1/2 tsp white pepper
1 lg onion
2 Tbsp. Better than Boulion
4 cups chicken broth (low sodium)
Parsley
1/2 and 1/2 or Cream

How to Make
Cream Of Potato Soup

Saute bacon, onion & garlic until bacon is cooked.
Add celery , carrots, potatoes and spices.
Simmer on low in chicken broth and Better than Bouillon until potatoes & carrots are soft.
Remove bay leaf and let cool.
Whip with immersion blender or in a blender.
Add cream when when cooled a bit.

Notes

Thank you Michelle!