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Potato Soup


  • 6 cups water with 2 T. granulated chicken bouillon
  • 1 1/2 cups chopped carrots
  • 1 cup chopped celery
  • 1/2 cup chopped green pepper
  • 1 tablespoon dried parsley
  • 8 ounces bacon cut into small pieces and cooked until crisp, drain
  • 1/2 tablespoon each - basil and seasoning salt
  • 1/4 tablespoon each - thyme, onion salt, garlic powder, sage, pepper, and celery salt
  • 6 cups (about 6 potatoes) cooled baked potatoes, peeled and cut into 1/2 inch cubes
  • 1/2 cup butter
  • 1/2 cup flour
  • 4 cups milk


  1. Cook carrots, celery, green pepper, parsley, bacon, seasoning, and potatoes together in bouillon water until vegetables are tender.
  2. In a separate saucepan, melt butter and stir in flour to make a smooth, thick roux.
  3. Add the roux to the soup while soup is boiling, a little roux at a time, stirring until the roux is completely dissolved.
  4. Turn down the stove heat to low and add the milk, stirring consistently until soup is hot again. Ready to serve and enjoy.