Name: Kimmy's Potato Soup recipe
Ingredients: 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

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Ingredients

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

Nutrition Info

612.2 calories carbohydrate: 68.6 g cholesterol: 75.9 mg fat: 29.6 g fiber: 7.3 g protein: 20.7 g saturatedFat: 14.5 g servingSize: - sodium: 1022.3 mg sugar: 8.4 g transFat: : - unsaturatedFat: : -

Directions

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.
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.
Bring potato mixture to a simmer over low heat, stirring frequently, cook at a simmer for 30 minutes.
Cook and stir bacon in a skillet over medium-high heat until crisp, about 10 minutes. Drain grease.
Ladle soup into bowls. Sprinkle bacon and Cheddar cheese over soup to serve.

Recipe Yield

8 servings

Recipe Note

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

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