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  • Writer's pictureTedd Long

Christmas Eve Potato Soup

From Rose Ann Long.

This rich soup gets its hearty flavor from bacon and celery.


5 pounds of potatoes peeled and sliced thick

1 chopped onion (small)

2 stalks celery chopped

1 can cream of celery soup

2 cups milk

1 tablespoon butter

½ cup chopped cooked bacon


Add water to cover potatoes by at least two inches and cook until potatoes are tender. Use a potato masher to coarsely mash potatoes. Add a can of cream of celery soup and 2 cups of milk. Add ½ cup of chopped cooked bacon and 1 tablespoon of butter. Simmer for 15 to 20 minutes.

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