Recipe for cooking cream of baked potato soup

Soups for Salads :: Vegetable Soups

Cream of Baked Potato Soup (T&T)

Posted by BettyBoop50 at recipegoldmine.com

This delicious soup is very hearty and a meal in itself. The flavors of the ingredients are just out of this world. I have been making this soup for a long time, and it is one of our favorites. Have a nice light sour dough bread heated to serve with this wonderful and flavorful soup.

1 Tbsp. sweet butter
1/2 C. diced uncooked bacon
1 C. chopped onion
1 4/ C. chopped celery
8 to 10 oz. diced cooked sausage or ham
4 C. chicken broth
5 baking potatoes with skins on, washed and dried
    (I have used the red potatoes with great success).
2 whole carrots, peeled
2 C. heavy cream or evaporated milk
1/4 tsp. dried marjoram
Salt
Freshly ground black pepper
Fresh parsley sprigs or chopped fresh chives for garnishing
    (fresh chopped chives gives this soup a wonderful flavor)
Shredded cheddar cheese for topping, optional

Melt butter in a med. to lrg. stock pot over med./high heat. Add bacon and onion saut until golden brown. Add celery and sausage stirring for approximately 5 min. Stir in chicken broth and bring to a boil.

While the soup is cooking, grind or finely shred potatoes (I shred 3 of the potatoes and cube the other 2). Rinse potatoes well to remove any starch. Shred the carrots in a separate bowl. Add potatoes and carrots to boiling broth and bring to a boil, until cubed potatoes are cooked through if using cubes.

Cool the mixture slightly. Take 1/2 of the soup and puree in food processor or blender. Return to pot. Add cream and marjoram, salt and pepper to taste. Heat thoroughly. Sprinkle with parsley or chives and cheese in individual bowls.