Ingredients for Amish Country Potato Soup
- 6 slices lean bacon
- 2 celery stalks, chopped
- 1 large onion, chopped
- 6 medium potatoes, peeled and diced
- 6 cups water
- 2 cups evaporated milk
- 1/2 teaspoon Worcestershire sauce
- 1/4 cup fresh parsley, chopped
- 1 teaspoon black pepper
- 1/2 teaspoon celery salt
- 1 bay leaf
- 1/2 cup butter
- 2 carrots, peeled and chopped
- 1/2 cup all-purpose flour
- 6 cups chicken broth
- 1 1/2 teaspoons salt
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How to Make Amish Country Potato Soup
- In a large pot or Dutch oven, cook bacon until crispy. Remove bacon and set aside, reserving bacon grease.
- Melt butter in the same pot over medium heat. Add onion, carrots, and celery and cook until softened, about 5-7 minutes.
- Stir in flour and cook for 1 minute, stirring constantly.
- Gradually whisk in chicken broth until smooth.
- Add potatoes, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until potatoes are tender.
- Stir in milk and heat through. Do not boil.
- Stir in cooked bacon (if using).
- Serve hot, garnished with fresh parsley.
Nutrition Information (Approximate per serving)
Sodium
35 g
Sugar
14g
Fat
85g
Carbs
16g
