Fall Potato Soup Recipe

Name: Fall Potato Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 10 to 15 small or 4 to 5 medium red potatoes; 1 carrot, grated; 1/2 onion, finely chopped; 1 rib celery, finely chopped; 1 Tbsp. bacon grease; 1 14 oz. can chicken broth; 2 Tbsp. margarine or butter; 1 tsp. flour; 1 c. milk; salt and pepper, to taste

Servings: persons

10 to 15 small or 4 to 5 medium red potatoes
1 carrot, grated
1/2 onion, finely chopped
1 rib celery, finely chopped
1 Tbsp. bacon grease
1 14 oz. can chicken broth
2 Tbsp. margarine or butter
1 tsp. flour
1 c. milk
salt and pepper, to taste

1
Steam potatoes until very tender.
2
Peel and cut into bite size pieces when cool.
3
Saute carrot, onion and celery in the margarine until crisp tender.
4
Stir in flour and bacon grease. Pour in chicken broth and milk and stir until smooth.
5
Add potatoes and stir until mixture is lump free.
6
Heat until ready to boil, but not boiling.
7
Serve topped with grated cheddar cheese and chopped green onion.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 10 to 15 small or 4 to 5 medium red potatoes, 1 carrot, grated, 1/2 onion, finely chopped, 1 rib celery, finely chopped, and more.

Yes, Fall Potato Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fall Potato Soup

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