- 8 large red potatoes, peeled and cut into 1/2-inch cubes
- 1 tablespoon olive oil
- 1 large onion, chopped
- 4 stalks celery, chopped
- 2 tablespoons minced garlic
- 2 cups milk
- 1 (12 ounce) can condensed cream of celery soup
- 1/2 cup butter, melted
- 1/2 cup chopped fresh parsley
- salt and ground black pepper to taste
- 1 pound bacon, cut into small pieces
- 1 cup shredded Cheddar cheese
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain, reserving 4 cups of the water from boiling.
- Heat olive oil in a skillet over medium heat. Cook and stir onion, celery, and garlic in olive oil until tender, 3 to 5 minutes; add to potatoes with reserved water, milk, cream of celery soup, butter, and parsley. Season soup with salt and pepper.
- Bring potato mixture to a simmer over low heat; stirring frequently, cook at a simmer for 30 minutes.
- Cook and stir bacon in a skillet over medium-high heat until crisp, about 10 minutes. Drain grease.
- Ladle soup into bowls. Sprinkle bacon and Cheddar cheese over soup to serve.
03/25/2018
recipepes.com
Kimmy's Potato Soup, recipe
PT15M
PT1H
5
455 calories
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