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THE BEST potato soup recipe ever!
Ingredients:
2 1/2 pounds baby red potatoes, sliced into small bite sized pieces
1/2 regular package uncooked bacon, finely diced
1 medium onion, diced
1/4 bunch celery, diced
8 cups milk
4 cups water
4 chicken bullion cubes (use a cup of the hot potato water to dissolve, then use the cup of hot water in place of one of the above cups of water)
1 teaspoon salt
1 teaspoon black pepper
3/4 cup salted butter
3/4 cup flour
1/4 bunch freshly chopped parsley
1 cup whipping cream
***For garnish:***
Shredded cheese
fried bacon bits
chopped green onions
Directions:
In large pot, boil potatoes in water 10 minutes. Drain and set aside. In sauté pan, cook bacon until crisp. Drain bacon fat and place on paper towel over plate to drain more. Add onion and celery to bacon pan over medium-high heat until celery is tender, about 5 minutes. To the large potato pan, add milk, water, bullion, salt and pepper. Cook over medium-high heat until mixture is very hot, about 8 minutes, stirring often. Do not let mixture boil. In small, heavy saucepan melt butter. Add flour and mix well. Cook over medium-low heat until mixture bubbles, stirring 2 to 3 minutes to make a roux. While constantly stirring soup, add roux slowly until soup is thick and creamy, about 4 minutes. Stir in parsley, reserved potatoes, and cream. Garnish with cheese, bacon bits, onions or all three. Serve hot!
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The pool is closed even though the sun is still shining bright and the weather is suppose to be in the high 70's and 8o's this week...go figure! I guess it is all in the eye of the beholder. I have to admit though that I personally have only been to our community pool exactly three times this year. It seems that summer has come and gone right before my eyes and I missed it!
I guess with all the traveling I did this summer, my physical therapy, and trying to find that perfect GF cupcake recipe, that I didn't realize how fast time was flying. With that said, I guess its time to look forward, as it does no good to keep looking to the past...
I am still trying to find that perfect cupcake recipe but everything "good" takes time. In the mean time I came across a great potato soup recipe over at Face book that I wanted to share. This is one of the best potato soup recipes I have ever tried and I hope you enjoy it!
Ingredients:
2 1/2 pounds baby red potatoes, sliced into small bite sized pieces
1/2 regular package uncooked GF bacon, finely diced
1 medium onion, diced
1/4 bunch celery, diced
8 cups milk
4 cups water
4 GF chicken bullion cubes (use a cup of the hot potato water to dissolve, then use the cup of hot water in place of one of the above cups of water) I just used 5 cups GF chicken broth instead of water and bullion cubes.
1 teaspoon salt
1 teaspoon black pepper
3/4 cup salted butter
3/4 cup white rice flour
1/4 bunch freshly chopped parsley
1 cup whipping cream
***For garnish:***
Shredded cheese
fried bacon bits
chopped green onions
Directions:
In large pot, boil potatoes in water 10 minutes. Drain and set aside. In saute pan, cook bacon until crisp. Drain bacon fat and place on paper towel over plate to drain more. Add onion and celery to bacon pan over medium-high heat until celery is tender, about 5 minutes. To the large potato pan, add milk, water, bullion, salt and pepper. Cook over medium-high heat until mixture is very hot, about 8 minutes, stirring often. Do not let mixture boil. In small, heavy saucepan melt butter. Add flour and mix well. Cook over medium-low heat until mixture bubbles, stirring 2 to 3 minutes to make a roux. While constantly stirring soup, add roux slowly until soup is thick and creamy, about 4 minutes. Stir in parsley, reserved potatoes, and cream. Garnish with cheese, bacon bits, onions or all three. Serve hot!
Enjoy!
Sharon
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