Tuesday, January 24, 2017

Paramount Potato Soup

     I was never a fan of potato soup. Not sure why, just didn't like it very much. Well that all changed a few years ago. My cousin made me try this recipe she discovered. I was in awe. I loved it. Creamy, delicious, and full of flavor. This is a spin on her recipe as I added a few things myself. Although not the most healthiest meal out there it is truly amazing. Paramount Potato Soup.
  • 1/2 lb bacon
  • 1/2 white onion
  • 3/4 lb small redskin potatoes
  • 1 can cream of celery
  • 1 can cream chicken
  • 2 cups sour cream
  • 3 cups milk
  • 5 oz spinach or kale
  • 1 cup cheddar cheese
  • Water
  • Salt/pepper

1. Take bacon and cut into bite size pieces. In a medium soup pot brown bacon over high heat.

2. Add in chopped onion and saute.

3. Add in spinach or kale and wilt. Remove whole mixture.

4. In same pot, chop up the potatoes and just cover with enough water. Bring to boil and cook uncovered for roughly 20 minutes. At this point there will be only about 1/2 cup water left in there.

5. In a large bowl whisk together the cream of celery, cream of chicken, sour cream, and milk. Pour into pot with potatoes.

6. Bring to low simmer and toss in the cheddar cheese. Simmer for roughly 20 minutes. Salt and pepper to taste.
You will love this soup. Trust me.
Prep Time: 10 minutes
Cook Time: 50 minutes
Serves: 4 +


  1. Paul this is the second great recipe I've gotten from you (the first one was the Mardi Gras Pasta, which I've now made several times)! I made this soup a couple of days ago & it's looking like my potato soup recipe portfolio is growing. Very nice, thanks.

    1. I remember you liking that recipe Jim. Thanks! I am so happy that you loved it so much. Keep cooking!