Combine cooked bacon, onions, parsley, garlic and celery. Cook until onions and celery are soft.
In stockpot, combine vegetable mixture with water. Boil and then add in potatoes. Cook covered for 40 minutes. Remove about 1/2 of potatoes and blend into a liquid. Return pureed potatoes back into soup and add half and half, salt and pepper.
Cook an additional 20 minutes, covered, stirring frequently. Serve garnished with grated cheddar cheese.
Originally Submitted
1/1/2008
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