It’s officially fall, and with the changing weather emerges warm autumn staples that are comforting and cozy. There’s no better time than now to highlight the “Perfect for Fall” Potato Soup crafted by our Front Office Coordinator, Leslie. It is a decadently delicious crowd-pleaser layered with creamy goodness. And because Leslie is a true home chef, this recipe is meant to be a guideline — meaning the amount of ingredients can be added or subtracted based on taste preference. Just add a pinch of THIS and a dash of THAT to come up with your own version of this yummy dish!
Leslie’s “Perfect for Fall” Potato Soup
Prep Time: 20 minutes / Cook Time: 3 hours
5 lbs Yukon Gold Potatoes (scrubbed, not peeled, diced into small cubes)
1 lb lean bacon (diced)
4 ribs celery (diced)
1 bunch green onions (diced)
4 Tbsp butter
1/2 gallon milk
1/4 cup flour
1/2 block Queso Blanco Velveeta
Salt and pepper to taste
1) Cook diced bacon over medium heat until crisp. Drain on paper towels.
2) Melt butter in a stock pot over medium heat. Add onions and celery and sauté. Stir in flour until incorporated. Slowly stir in milk until smooth.
3) To minimize cooking time of the soup, parboil the potatoes ahead of time. Add potatoes to the stock pot and stir until mixed thoroughly. Chunk the Velveeta and add to stock pot. Add cooked bacon and salt and pepper to taste.
4) Stir frequently to keep soup from sticking. Cook up to 3 hours.