Ingredients Jump to Instructions ↓

  1. 5 lbs Red Potatoes chopped

  2. 5 stalks celery

  3. 2 medium onions chopped

  4. 3 whole bay leafs

  5. 6 cups chicken broth (or enough just to cover potatoes)

  6. 5 cloves Garlic chopped

  7. 12 fl. oz evaporated milk

  8. 1/2 half cup butter

  9. Salt & Pepper to taste

  10. 2 cups shredded cheddar cheese

  11. 1 cup bacon bits

  12. 1 cup chopped green chili

Instructions Jump to Ingredients ↑

  1. Wash the red potatoes and celery. Chop potatoes, celery, onions, and garlic and place in a large pot. Cover vegetables with just enough broth to cover. Add bay leafs. Simmer until potatoes are tender and break easily (25-40 min)

  2. Ladle out about 1/2 the remaining broth and set aside. --Having too much liquid will create a thin soup. It is better to take too much out, because you can always add more later. Remove any bay leafs from vegetables.

  3. Add the evaporated milk and butter to the vegetables , stir until butter is completed melted.

  4. With a blender, blend together potatoes, celery onions and garlic with the cream broth (I use 2 pots since all of this will not fit into 1 blender). Use the both previously taken out (step 2) to thin the soup to desired thickness 5 Season with salt and pepper to taste. Serve hot and and decorate top of soup with chili, cheese and bacon bits.


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