Creamy Potato Soup
Wow, it’s been almost a week since my last post. I wish I had some sort of incredible excuse like I was traveling Europe or something, but sadly I was not. My life has been very busy with the kiddos.
The older M gets, the more her little schedule fills up. This means I’ve been running around all over town, all while toting my 3-month-old with us. With the holidays rapidly approaching, life will be even busier. This got me thinking about Thanksgiving.
I will be cooking for my family this year and with my increasingly busy schedule, I need to efficiently utilize our turkey day leftovers. This creamy potato soup is the perfect way to use those leftover mashed potatoes. Plus, it also makes for a quick and easy meal by saving the step of cooking those potatoes 🙂
Creamy Potato Soup (loosely adapted from Allrecipes)
- 3 slices smoked bacon (finely chopped)
- 1 onion, chopped
- 1/2 cup chopped celery
- 1/4 cup chopped carrots
- 1 tsp garlic powder
- 2 tablespoons chopped fresh parsley
- 4 tablespoons all-purpose flour
- 2.5 cups chicken broth
- 1 1/2 cups 2% milk
- 2 cups mashed potatoes
- 1 tablespoon Worcestershire sauce
- 3/4 teaspoon celery seed
- 1/2 teaspoon seasoning salt
- 2 tablespoons dry white wine
- salt & pepper to taste
- In a large stock pot, saute bacon until cooked through. Adds onion, celery, carrots, garlic and parsley and cook in the bacon fat until tender. Sprinkle in flour and cook, stirring for 2 minutes. Add broth slowly, stirring as you add.
- Add milk, potatoes, Worcestershire sauce, celery seed, thyme, seasoning salt, and dry white wine. Allow to simmer and thicken, stirring frequently, about 20 minutes. If soup is too thick, add a little more milk until you get your desired consistency. Garnish with cheddar cheese and serve warm.