Lunch Recipe

Kimmys Potato Soup

A rich and creamy potato soup. You may use sausage instead of bacon.

INGRIDIENT

8 large red potatoes, peeled and cut into 1/2-inch cubes

1 tablespoon olive oil

1 large onion, chopped

4 stalks celery, chopped

2 tablespoons minced garlic

2 cups milk

1 (12 ounce) can condensed cream of celery soup

½ cup butter, melted

½ cup chopped fresh parsley

salt and ground black pepper to taste

1 pound bacon, cut into small pieces

1 cup shredded Cheddar cheese

DIRECTION

Step: 1

Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain, reserving 4 cups of the water from boiling.

Step: 2

Heat olive oil in a skillet over medium heat. Cook and stir onion, celery, and garlic in olive oil until tender, 3 to 5 minutes; add to potatoes with reserved water, milk, cream of celery soup, butter, and parsley. Season soup with salt and pepper.

Step: 3

Bring potato mixture to a simmer over low heat; stirring frequently, cook at a simmer for 30 minutes.

Step: 4

Cook and stir bacon in a skillet over medium-high heat until crisp, about 10 minutes. Drain grease.

Step: 5

Ladle soup into bowls. Sprinkle bacon and Cheddar cheese over soup to serve.