Pop Pop’s Potato Soup
Makes 6 quarts of soup
5 lbs. potatoes peeled and diced
8 medium carrots sliced
2 tbs. butter
1 small head of celery (diced)
3 medium onions (diced)
½ lb. bacon (diced)
Sprinkling of Old Bay seasoning (to taste)
Two 10 ½ oz. cans of cream of chicken soup
One 12 oz. can of whole evaporated milk
1 tbs. granulated garlic (more if you like)
1 tsp. turmeric (more if you like)
½ tsp. cumin (more if you like)
Sprinkling of freshly ground black pepper (to taste)
- Place potatoes and carrots in a large pot, just cover with water, and cook until tender. Do not drain water.
- Place butter, celery, onions, and bacon in a cast iron fry pan, sprinkle Old Bay seasoning on top, and sauté until brown and caramelized. Then add to the large pot of potatoes and carrots.
- Add cream of chicken soup, evaporated milk, turmeric, cumin, black pepper, granulated garlic, and hard boiled eggs (diced) to the large pot of potatoes and carrots. Stir carefully and slowly bring to a simmer. Dish it and enjoy.