CREAM OF POTATO SOUP (MARY BETH ROE QVC) RECIPE - (4.5/5)

Cream of Potato Soup (Mary Beth Roe QVC) Recipe - (4.5/5) image

Provided by peridot728

Number Of Ingredients 11

6 6 6 cups frozen hash brown potatoes
1/2 1/2 1/2 cup sliced carrots
6 6 6 slices bacon
1 1 1 cup chopped celery
1 1 1 chopped onion
1-1/2 1-1/2 1-1/2 teaspoon salt
1 1 1 teaspoon pepper
2 2 2 cups milk
2 2 2 cups light cream or half and half
shredded cheddar cheese (optional)
parsley sprigs (optional)

Steps:

Place the frozen hash browns and fresh carrots (cut in bite sized pieces) in a stock pot. Then add just enough water to barely cover them. Boil until tender. Don't drain. Sautee bacon until crisp, drain and crumble. Sautee onion and celery in 2 Tablespoons bacon fat or butter. Combine all remaining ingredients, except cheese and parsley, and simmer for 30 minutes. (Do not boil) Garnish with cheese and parsley, if desired. Note: If desired, you may combine all ingredients in a crock pot without any pre cooking and cook on low all day. However, you will still want to cook the bacon separately or choose bacon bits.