Soup for YOU!

This is “Aunt Nei Nei’s Famous Potato Soup.”  And be on the lookout for MORE FlavorPhilia soup recipes throughout the season!  Soup is a forgiving dish.  Unless an ingredient is burned or turned, you can usually doctor any errors made in seasoning.  It’s a perfect dish for the Midwest winter, and feels cozy and comfortable.

OK!  The Soup!


  • 5 lbs. peeled and chopped potatoes (I use Yukon Gold, sometimes red)
  • 1 standard Package of thick Peppered Bacon
  • 1 cup finely diced celery
  • 1 cup finely diced carrots
  • 1/2 cup of chopped parsley
  • 2 cups finely chopped onion (I use yellow)
  • 4 Cloves of fresh garlic, crushed &  finely chopped
  • Rosemary, to taste
  • Salt, to taste
  • Fresh Cracked Black pepper, to taste
  • 2 Chicken or Vegetable Bouillon cubes
  • 8 tablespoons butter (1 stick of REAL butter!!!)
  • 2 Cans of Evaporated Milk
  • 8 oz. of Heavy Whipping Cream
  • Whole Milk (to consistency – usually a quart)
  • Garnish:
    • Freshly Grated Cheese (your taste)
    • Sour Cream
    • Chopped Scallions
    • Bacon


  1. Boil potatoes in salted water until soft in a large stock pot.
  2. While the potatoes boil, fry bacon until crispy, & reserve bacon fat.  Place crisped bacon to the side.
  3. Drain potatoes, & hold.
  4. In a LARGE stock pot, heat rendered bacon fat with the butter.  Add carrots, celery, onions, rosemary, parsley, garlic, chicken bouillon, salt & pepper & cook until tender.
  5. Stir in potatoes & crumbled peppered bacon.
  6. Add the dairy to preferred consistency, and let it stew together for a while – until you can’t stand it any more, and you have to eat it! (At least 30 minutes, simmering)

And use what you like.  Substitute the rosemary for sage.  Use white instead of yellow onions… or LEEKS!  Whatevs!  (I mean, the yellow onions are so sweet and melty, but… to each his own!  (Speaking of onions, see my roasted garlic and onions below!!  In the soup, it’s divine!  In ANYTHING, it’s divine!)  I’ve also subbed veggie bacon for the real bacon, and vegetable bouillon for the chicken.  I’ve omitted the parsley.  I’ve used buttermilk, half and half… you name it, I’m sure I’ve done it.  BUT, the recipe above is the one everyone keeps coming back to devour.  We almost NEVER have leftovers 🙂


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