Chef Michael's Creamy Potato Soup

Chef Michael's Creamy Potato Soup
Easy

This soup is great anytime but especially on a cold winter's day.

 

Prep

Cook

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Category: Appetizers Dinner Recipes Lunch Recipes Main Dishes Cooking for Two Quick Dinners Side Dishes Slow Cooker Main Dishes Soups and Stews
Seasons
Cuisine Type American
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Ingredients

For 8 Person(s)

Vegtables

10 Pounds Potatoes

Meat

1 Pound Bacon (Frozen)

Herbs & Spices

12 Cloves Garlic (Finely Chopped)
1 Tablespoon Italian Seasoning Mix
1 Tablespoon Celantro

Miscellaneous

3 Tablespoons Butter
1 Quart Heavy Cream or Half & Half (Cooks Choice)
1 Quart Water

Chef Michael's Creamy Potato Soup Directions

  1. Cut Frozen Bacon into 1/4 inch-1/2 inch wide pieces
  2. In an 8 quart pot, add butter and saute garlic until browned

  3. After Garlic has browned, add water, Bacon, Italian Seasonings, Celantro, and Bouillon Cubes.
  4. After the Bouillon Cubes have completely dissolved add in potatoes and lower heat to low-medium
  5. As the potatoes soften use a potato masher and start to mash the potatoes.
  6. You will notice the mixture is going to start to thicken up. This is normal. Once it becomes the consistency of mashed potatoes start adding in milk or half and half whichever you are using. You can start adding in the liquid a little earlier if you want to make the mashing part easier.
  7. Allow to cook for a total of 60 minutes on low-medium heat.

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