Thursday, July 4, 2013

Cream of Potato Soup Recipe

This great cream of potato soup recipe is perfect for those cold, wet November days. Hot and delicious.

  • 1 Large Carrot (Cubed)
  • 2 Stalks Celery (Cubed)
  • 3 Strips of Cooked Bacon
  • 3/4 Cup Corn
  • 1/2 of large Onion (Diced)
  • 5 Medium to large Potatoes (Diced)
  • 4 Cups Milk
  • 4 cloves Garlic
  • 1 tsp Salt
  • 1 tsp Garlic Powder
  • 1 tsp Black Pepper
1. In a large sauce pan saute vegetables, garlic and bacon. Add spices.Add oil to keep from sticking. Cover and cook over medium heat until veggies are soft.
2. Combine 1 cup milk and cornstarch.
3. Once veggies are soft add 4 cups milk and reduce heat to medium low. Cook for about 45 minutes. Stir every few minutes to prevent milk from scorching. Reduce heat further if soup boils to hard.
4. After soup has cooked for about 45 minutes puree with a hand mixer.
Serve with grated cheese and croutons over top.