Main Soup Ingredients
- 3 tablespoons unsalted butter (divided)
- 1 tablespoon extra virgin olive oil
- 1 medium onion, chopped
- 1 stalk celery, chopped
- ½ cup carrots, finely diced
- 1 teaspoon fresh parsley, chopped
- 5 cups potatoes, peeled and chopped
- 2 cups water
- 4 cups chicken broth
- 2 tablespoons all-purpose flour
- 1 cup half-and-half
- 4 strips crispy cooked bacon, crumbled
- ½ teaspoon salt
- Freshly ground black pepper, to taste
Required Kitchen Tools
When I make this Eat’n Park Potato Soup, I always have my favorite kitchen tools ready; they make the process smoother and help me nail the perfect texture every time.
- Large Soup Pot or Dutch Oven – Essential for simmering the soup evenly.
- Sharp Chef’s Knife – For chopping potatoes and vegetables quickly and safely.
- Cutting Board – A sturdy surface to prep all my ingredients.
- Immersion Blender or Regular Blender – To puree the soup until smooth and creamy.
- Whisk – For creating a lump-free roux.
- Measuring Cups & Spoons – Accuracy matters for getting the perfect flavor balance.
