At the Holiday Bistro...

Creamy Potato Soup with Garlic

This has become a fast family favorite, perfect for company or just a lazy Sunday afternoon.

  • 4 12-oz. cans of chicken broth
  • 2 12-oz. cans of evaporated milk
  • 5 lbs. potatoes peeled and cubed
  • 3 garlic cloves, diced
  • 5 1/2 cups yellow or white onions, chopped
  • 4 bay leaves
  • 1 pint whipping cream
  • 9 slices of bacon cooked and crumbled

Saute the garlic and onions in butter until translucent. Spoon in to large kettle. Pour in chicken broth or evaporated milk. Cook over medium heat. Add the potato pieces, bay leaves and whipping cream. Periodically smash potatoes against side of kettle. Stir them in to the soup. Heat until hot.

Serve with shredded cheddar cheese, bacon bits, and chopped scallions. We also enjoy fresh sourdough bread and salad with our soup.


Jennie said...

Looks delicious! Love to make a hot pot of soup on a snowy day!
By the way, do vegetarian daughters eat this??

Shelley Hurley said...

Yes if you substitute the chicken broth for vegetable broth...which I did! :-) Still yummy and no one else is the wiser.

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