Potato Soup

  • 3 cups diced raw potatoes
  • 1/4 cup chopped onion
  • 1 chicken bouillon cube
  • 2 tablespoons chopped celery
  • 1 teaspoon salt
  • 2 cups boiling water


Add all ingredients to the water.  Simmer for 15 minutes.  Do not drain.


Make the white sauce:


White Sauce

  • 4 tablespoons butter
  • 4 tablespoons flour
  • 1/4 teaspoon salt
  • 2 cups heated milk


Melt the butter in a small heavy pot.  Stir in the flour.  Cook, stirring for 2 minutes without browning.

Whisk in the salt and milk.  Cook until thickened.

Stir into the potato mixture, blending well.

Finish with:

  • 4 strips bacon, cooked crisp and crumbled
  • 1/4 cup shredded Parmigiano-Regianno cheese
  • Garnish with chopped parsley or green onions, if desired.

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