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Red Potato Soup

December 20, 2011

Normally I make this soup as a meal as it is full of flavor and very hearty, but you can turn your frugal “potato soup” into an elegant star of a special dinner party.  And it does not take any extra work, just a few extra dollars and a smaller serving per person.  I love to start a meal with a soup with a surprise for the guests that sets the tone of a celebration  meal.

Red Potato Soup


  • 1 1/2 lbs. Unpeeled Small Red Potatoes (cut in small pieces)
  • 1 Lg. Onion (chopped)
  • 2 Celery Ribs (chopped)
  • 2 Bacon Strips (chopped)
  • 4 C. Whole Milk
  • 2 C. Chicken Stock
  • Salt
  • Pepper
  • 1/2 C. Butter (cubed)
  • 1/4 – 1/2 C. All Purpose Flour
  • 1/2  C. Whipping Cream
  • Sour Cream (for garnish)
  • Caviar (for garnish)
  • Fresh Chives (chopped for garnish)
  • Or garnish with shredded cheddar cheese and chives)


  1. Boil potatoes in a pan covered with water; reduce heat; cover and cook for about 10-12 minutes until tender; drain and set aside
  2. In a large pot saute the onion, celery and bacon until vegetable are tender; drain; add the milk, water stock, salt and pepper and heat thoroughly (do not boil)
  3. Melt the butter in a large saucepan; stir in the flour gradually until smooth; cook while stirring over medium heat for 1 minute
  4. Gradually add the cream and bring to a boil; cook and stir for 1-2 minutes until thickened; stir into the soup
  5. Add the potatoes and heat thoroughly
  6. (Use an immersion blender to blend thoroughly;  blend as smooth or thick as you prefer) optional

(Serves 8-12)

Recipe adapted from

2 Comments leave one →
  1. December 21, 2011 11:04

    Oh this is just wonderful. I love meals that can be dressed up or dressed down.

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