Cream of Baked Potato Soup

  • 1 Tbsp sweet butter
  • 1/2 cup diced uncooked bacon
  • 1 cup chopped onion
  • 1 4/ cup chopped celery
  • 8 to 10 ounces diced cooked sausage or ham
  • 4 cups chicken broth
  • 5 baking potatoes with skins on, washed and dried
  • 2 whole carrots, peeled
  • 2 cups heavy cream or evaporated milk
  • 1/4 tsp dried marjoram
  • Salt
  • 6 drops tabasco sauce
  • Freshly ground black pepper
  • Fresh parsley sprigs or chopped fresh chives for garnishing
  • Shredded cheddar cheese for topping, optional image placeholder

Melt butter in a medium to large stock pot over medium/high heat. Add bacon and onion sauté until golden brown. Add celery and sausage stirring for approximately 5 minutes. Stir in chicken broth and bring to a boil.

While the soup is cooking, grind or finely shred potatoes. 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 purée 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.

Servings: 6
Submitted by: Recipe Group Member