This is a simple, yet hearty potato soup. Potatoes, celery, onions and bacon are simmered in a cheesy soup base. Enjoy as a starter or main course.
Excellent base, but here's how you make this world famous soup!!!!!!! First sautee your onions and your celery. Second, I added some green onion, and garlic. Before adding water, season it with salt, pepper, thyme, and parsley. Then a little dousing (1/4 to 1/2 cup) of white wine (chardoney) never hurt anybody. Do this before the water is added too. To thicken add a roux or substitue heavy whipping cream. Also, throw in some fresh sliced mushrooms (1/2 cup or so) to really get some great flavor going on. I threw in shredded swiss the chedder for a little more depth and it worked. Really worth keeping, the most effort was in the chopping of vegatables. - 23 Mar 2003 (Review from Allrecipes US | Canada)
AWESOME soup! I followed a few suggestions from the reviews and had the BEST soup the other night! This will become a regular for us. I suteed the onion & celery with mushrooms, salt, pepper, thyme, & parsley in butter. This smelled wonderful. I followed the rest of the recipe exactly. This made enough soup to fill my 6 qt roaster to the TOP! So start with a LARGE pot. A+ recipe. - 19 Jan 2004 (Review from Allrecipes US | Canada)
W-O-N-D-E-R-F-U-L-!!! I took this potato soup to a pot-luck at work and everyone said it was the best potato soup they had ever had. I cooked my onion and celery in with the bacon and left the extra bacon grease in the soup pot! Very fattening, but tasty! I also used Campbell's Cream of Mushroom Soup with Roasted Garlic and added a couple of dashes of Mrs. Dash onion and herb. Great recipe! Will definitely be using this one over and over - 26 Oct 2002 (Review from Allrecipes US | Canada)