GRAMPA GRIFFIN'S POTATO SOUP

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • 8 – 10 large potatoes, peeled and cut into largish chunks, rinse well
  • 1 carrot sliced really thin
  • 1 stalk celery sliced really thin
  • 1 onion finely diced
  • 2 – 3 handfuls of bacon bits
  • 2 – 1 qt containers of half-n-half
  • 1 stick butter
  • 2 – 3 tablespoons chicken bullion

Directions

  • Boil rinsed potato chunks in a large pot until you are able to poke a toothpick through one of the larger size chunks.
  • DO NOT OVERBOIL POTATOES!!
  • Drain into colander and set to the side.
  • Use the same pot and melt stick of butter and stir-fry the carrot, onion & celery with a handful of the bacon bits.
  • Stir constantly until the onions are clear.
  • Turn heat down to medium and add potatoes, both containers of half-n-half and chicken bullion.
  • Crank a couple turns on some ground pepper and cook at low heat for a couple hours to give all of the soup some time to blend.
  • Serve with some cheese shreds, bacon bits, salt & pepper and oyster crackers.

Notes

Categories: Bisque/Cream  Soup 

Weekly Recipes and Cookbook Contests!

Need Inspiration? Click Here→Thank
You
Never Miss a Recipe! Sign Up For Our Emails!