Recipe ingredients
- 1 tablespoon sweet butter
- 1/2 cup diced uncooked bacon
- 1 cup chopped onion
- 1 4/ cup chopped celery
- 8 to 10 ounces diced cooked sausage or ham
- 4 cups chicken broth
- 5 baking potatoes with skins on, washed and dried
- 2 whole carrots, peeled
- 2 cups heavy cream or evaporated milk
- 1/4 teaspoon dried marjoram
- Salt
- Freshly ground black pepper
- Fresh parsley sprigs or chopped fresh chives for garnishing
- Shredded cheddar cheese for topping, optional
Recipe method
- Melt butter in a medium to large stock pot over medium/high heat.
- Add bacon and onion saute until golden brown.
- Add celery and sausage stirring for approximately 5 minutes.
- Stir in chicken broth and bring to a boil.
- While the soup is cooking, grind or finely shred potatoes.
- Rinse potatoes well to remove any starch.
- Shred the carrots in a separate bowl.
- Add potatoes and carrots to boiling broth and bring to a boil, until cubed potatoes are cooked through if using cubes.
- Cool the mixture slightly.
- Take 1/2 of the soup and puree in food processor or blender. Return to pot.
- Add cream and marjoram, salt and pepper to taste. Heat thoroughly.
- Sprinkle with parsley or chives and cheese in individual bowls.
Other soup recipes:
Cream of baked potato soup recipe
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