Creamy Potato Soup
A creamy Yukon gold potato soup with bacon and country ham — from the 2010 Elkin Soup Off.
Contributed by Gary Maxey — Elkin, NC
Soup, Main CourseYield 2 servingsScaled Quarter — ¼×
Soup, Main CourseYield 2 ⅔ servingsScaled Third — ⅓×
Soup, Main CourseYield 4 servingsScaled Half — ½×
Soup, Main CourseYield 8 servingsScaled Original — 1×
Soup, Main CourseYield 16 servingsScaled Double — 2×
Soup, Main CourseYield 24 servingsScaled Triple — 3×
Soup, Main CourseYield 32 servingsScaled Quadruple — 4×
Ingredients
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Instructions
- Boil the potatoes and onion until the potatoes are fork tender but not overdone.
- Add the remaining ingredients and simmer until blended.
- Season with salt and white pepper to taste.
- Garnish with crumbled bacon or finely cubed country ham, if desired.
Ingredients
Tap one to check it off
Instructions
- Boil the potatoes and onion until the potatoes are fork tender but not overdone.
- Add the remaining ingredients and simmer until blended.
- Season with salt and white pepper to taste.
- Garnish with crumbled bacon or finely cubed country ham, if desired.
Ingredients
Tap one to check it off
Instructions
- Boil the potatoes and onion until the potatoes are fork tender but not overdone.
- Add the remaining ingredients and simmer until blended.
- Season with salt and white pepper to taste.
- Garnish with crumbled bacon or finely cubed country ham, if desired.
Ingredients
Tap one to check it off
Instructions
- Boil the potatoes and onion until the potatoes are fork tender but not overdone.
- Add the remaining ingredients and simmer until blended.
- Season with salt and white pepper to taste.
- Garnish with crumbled bacon or finely cubed country ham, if desired.
Ingredients
Tap one to check it off
Instructions
- Boil the potatoes and onion until the potatoes are fork tender but not overdone.
- Add the remaining ingredients and simmer until blended.
- Season with salt and white pepper to taste.
- Garnish with crumbled bacon or finely cubed country ham, if desired.
Ingredients
Tap one to check it off
Instructions
- Boil the potatoes and onion until the potatoes are fork tender but not overdone.
- Add the remaining ingredients and simmer until blended.
- Season with salt and white pepper to taste.
- Garnish with crumbled bacon or finely cubed country ham, if desired.
Ingredients
Tap one to check it off
Instructions
- Boil the potatoes and onion until the potatoes are fork tender but not overdone.
- Add the remaining ingredients and simmer until blended.
- Season with salt and white pepper to taste.
- Garnish with crumbled bacon or finely cubed country ham, if desired.
Notes
From the 2010 Elkin Soup Off. Summer variation: omit the onion, and add sliced leeks (white part only) equal to the potato content; substitute half & half or heavy cream for the milk. Cook as directed, then press the contents through a fine sieve (a larger sieve first, then a finer one, or a food processor, may help). Chill and serve cold with a minced chive garnish and/or a dollop of crème fraîche.