Cream of Potato Soup



6 servings



3 cups thin White Sauce
2 cups diced potatoes
1 cup finely chopped onion
1/2 cup chopped celery
1/2 cup chopped carrots
1/4 cup frozen or
fresh peas
1/2 tbsp. oregano
2 tsp. basil leaves
2 tsp. Italian seasoning
2 slices crisp bacon, crumbled


Bring a pot of water to a boil. Add the onions and carrots. After approximately 5 minutes add the potatoes. Continue boiling until the potatoes begin to soften. Add the celery and peas; boil until all vegetables are soft. Drain off excess water. Add those cooked ingredients to the white sauce and add bacon and spices. Heat through and serve.

Author's Comments

Bacon can be subsituted with chicken, ham, turkey, or be omitted all together.<br />
<br />
Most everything in this recipe can be left out, making a cream of vegetable soup, potato and onion, potato and bacon, etc. to your hearts desire.<br />
<br />
I personally like my soups trhick and hearty.

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1 Recipe Reviews


cookinmary reviewed Cream of Potato Soup on October 25, 2008

I have a question about this recipe. Seems to me, that you would need to add spices at the beginning of cooking time.Is this real spicy? Seems like alot of spices.