Dan's Creamy Potato Soup
I started with a basic potato soup recipe and modified it over the years. It is now a family favorite. Beware.....this is not health food! But it is delicious.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
contains white meat
tree nut free
nut free
contains gluten
contains red meat
shellfish free
contains dairy
- 1/2 teaspoon salt
- 2 cups water
- 1 large onion finely chopped
- 1 medium carrot shredded
- 2 cups half and half
- 6 slices bacon fried and crumbled
- 2 (10.5 oz) cans chicken broth
- 5 large potatoes cut into bite sized pieces
- 1/2 teaspoon dill weed dried
- 1/2 teaspoon white pepper ground
- 2 stalks celery coarsly chopped
- 1/2 cup flour all purpose
- 12 oz. can evaporated milk
- Carbohydrate 51.323101400775 g
- Cholesterol 78.6181439789496 mg
- Fat 31.4422181412589 g
- Fiber 5.16181347110122 g
- Protein 13.3444096647953 g
- Saturated Fat 15.8067499885668 g
- Serving Size 1 1 Serving (505g)
- Sodium 328.682882973562 mg
- Sugar 46.1612879296737 g
- Trans Fat 2.43019316654105 g
- Calories 535 calories
Fry bacon in a skillet until crispy. Set bacon aside, and retain the bacon fat. Transfer retained bacon drippings to a stock pot. Over medium heat, cook the onion in bacon fat until translucent. Add chicken broth, water, potatoes, salt, dill weed, white pepper, carrot, and celery. After 10 minutes, cover, reduce heat, and cook for 2 hours, stirring frequently. In a medium bowl, mix flour, half and half, and evaporated milk. Add this mixture to the soup and cook for another 20 minutes. Crumble retained bacon and use as a garnish.
