Potato Soup


2 1/2 pounds baby red potatoes, sliced into small bite-sized pieces

1/2 lb. uncooked bacon, finely diced

1 medium onion, diced

1/4 bunch celery, diced

8 cups milk


In a large pot, cook the diced bacon over medium heat until it becomes crispy. Remove excess grease, leaving about 1-2 tablespoons in the pot.

Add diced onions and celery to the pot. Cook until the vegetables are tender and the onions are translucent.

Add the sliced baby red potatoes to the pot, stirring them into the onion and celery mixture.

Pour in the milk, ensuring that the potatoes are well-covered. Bring the mixture to a simmer over medium heat.

Reduce the heat to low and let the soup simmer until the potatoes are cooked through and tender, typically about 15-20 minutes.

Season the soup with salt and pepper to taste. Stir well.

Serve the potato soup hot, garnished with additional bacon bits, shredded cheese, or chopped green onions if desired.


Feel free to customize the soup by adding toppings such as shredded cheese, sour cream, or fresh herbs. Enjoy your comforting bowl of potato soup!

See also  Fresh Strawberry Pie

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