This cream potato soup comes from Simplot Foods and serves nine. I like to make up soups in the winter and freeze some for individual servings. I would probably substitute the milk for a light milk, but it certainly would not be as creamy.


Creamy potato soup with bacon, cheddar cheese and chives
Olive Oil 1 oz
Bacon, small dice 1/4 lb
Butter 2 oz
Onion, small dice 4 1/2 oz
Carrots, peeled, small dice 3 oz
Celery Stalks, small dice 3 oz
Chicken Base 1 oz
Flour 1 3/4 oz
Half and Half 2 qts
Water 2 cups
Bay Leaf 1 ea
Marjoram 2 tsps
Simplot Plain QuickMash Or Any Dried Mash Potatoes 2 1/2 lbs.
Salt 2 tsp
White Pepper 1/2 tsp
Chives or Green Onions, chopped 2 1/4 oz
Cheddar Cheese, shredded 2 1/4 oz
Recipe Method
  1. Place olive oil into 2 gallon sauce pot.
  2. Add fine diced bacon and cook under low heat till crisp.
  3. Add butter and fined diced vegetables. (Vegetables can be chopped in food processor.)
  4. Add chicken base and saute vegetables till tender.
  5. Add flour and prepare roux.
  6. Add hot cream and water, whisk well till soup is thick. Add spices.
  7. Add thawed Simplot Plain QuickMash potatoes. Whisk in till well incorporated and bring soup to boil. Simmer soup for 10 minutes.
  8. Add salt and pepper.
  9. Garnish each 12 oz bowl with 1/4 oz chopped green onions and 1/4 oz Cheddar cheese.


Maralyn D. HillThe Epicurean Explorer

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