Grandma Mary�s Bacon Potato Soup
Makes 4 (6 servings) cups
Prep Time: 20 min.
Cooking Time: 20 min.
- 3 � cups diced potatoes (2 small
potatoes, about 1 pound)
- 2 � stalks celery
- 1 � medium onion
- 2 � strips bacon (2 ounces)
- 1-1/2 � cups chicken broth
- 6 � ounces cooked ham, diced
- 1/2 � cup heavy cream
- Wash the potatoes and remove spots and
- For this soup, you can use the potatoes
with or without the peel. Cut into 3/4-inch pieces to equal about 3
- Wash and cube the celery and onion to
equal about 3/4 cup of each.
- In a large saucepan, fry the bacon until
crisp. Remove the bacon and, when cool, crumble and set aside. Add the
chicken broth to the bacon grease in the saucepan and bring to a boil.
- Add the potatoes and celery, and simmer 15
- Add the onion and simmer an additional 5
minutes, or until the potatoes, celery, and onion are tender.
- With your food processor or blender,
process 3/4 of the potatoes mixture until smooth. (If the vegetables get
too thick to process, add broth and process until smooth.
- Return puree to the saucepan with the
reserved vegetables and broth. Stir. (The soup should be the thickness
of a cream soup.)
- Stir in the ham and bring to a boil. Then
you want to reduce the heat.
- When the soup gets to a simmer, stir in
the cream. (Do not boil.)
- Serve garnished with crumbled bacon.
Member: America's Home Cooking Network