Potato Soup Recipe

Name: Potato Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 medium potatoes, peeled and diced; 1 small onion, chopped; 1 can cream of celery soup; 1 tsp. seasoned salt; 1 tsp. basil; 1/4 tsp. pepper; 2 Tbsp. dried parsley flakes; 2 chicken bouillon cubes; 4 c. water; 4 or more slices bacon; 2 Tbsp. flour; 1 1/2 c. milk

Servings: persons

5 medium potatoes, peeled and diced
1 small onion, chopped
1 can cream of celery soup
1 tsp. seasoned salt
1 tsp. basil
1/4 tsp. pepper
2 Tbsp. dried parsley flakes
2 chicken bouillon cubes
4 c. water
4 or more slices bacon
2 Tbsp. flour
1 1/2 c. milk

1
Combine first 9 ingredients in Dutch oven; bring to a boil. Cover.
2
Reduce heat and simmer 20 minutes.
3
Cook bacon until crisp.
4
Remove bacon, reserving 3 tablespoons grease.
5
Crumble bacon; set aside.
6
Add flour to grease in skillet; stir until smooth.
7
Cook for 1 minute, stirring constantly.
8
Gradually add milk.
9
Cook over medium heat, stirring constantly until thickened and bubbly.
10
Gradually add milk mixture and bacon to potato mixture.
11
Simmer, uncovered, for 15 minutes.

808

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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 12 ingredients. The key ingredients include: 5 medium potatoes, peeled and diced, 1 small onion, chopped, 1 can cream of celery soup, 1 tsp. seasoned salt, and more.

Yes, 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.

Potato Soup

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