Rich and Creamy Potato Soup

  • Yield: 8 cups
  • Prep Time: 5m
  • Cook Time: 25m
  • Ready In: 30m
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  • 8 cups home made chicken stock
  • 3 large red potatoes, cubed
  • 1/2 tsp crushed dried rosemary
  • 2 cloves minced fresh garlic
  • 1 cup heavy cream
  • 1/2 pound bacon
  • 1 medium sweet onion, finely chopped
  • fresh minced parsley, salt and pepper to taste
  • chopped green onions, optional


Step 1

Fry bacon in heavy bottomed stock pot. When crisp, remove from pot, crumble and set aside. Remove all but 4 tbsp bacon grease from pot. (This doesn't have to be exact, just enough to fry your potatoes in.) Add potatoes and onions to pot and cook over medium heat till onions start to become clear and potatoes are just beginning to turn golden on the edges. Add rosemary and garlic, cook one minute, then add chicken stock. Stir to make sure nothing sticks to bottom of pot, cover, reduce heat to low and simmer till potatoes are tender. Add fresh parsley. Stir in heavy cream being careful not to let soup come to a boil. Add salt and pepper to taste. Just before serving, top each bowl with crumbled bacon pieces. You can add chopped green onions at this point if desired.


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