Baked Potato Soup

By Norma-2

Ingredients

• 2 1/2 pounds baby red potatoes
• 1/2 pound raw bacon, diced
• 1 quart water
• 1 quart milk
• 1 tsp pepper
• 1/4 cup chopped parsley
• 1 cup whipping cream
• 1 jumbo yellow onion, chopped
• 3 stalks celery, diced
• 1/4 cup chicken base
• 1 tsp. salt
• 3/4 cup flour
• 1 1/4 sticks butter

Details

Servings 10

Preparation

Step 1

Boil potatoes for 10 minutes, drain and set aside.

In large heavy pot, sauté bacon, onion, and celery over medium-high heat until celery is tender. Drain bacon grease and return bacon mixture into pot. Add milk, water, chicken base, salt, and pepper. Heat until very hot but do not let it boil.

Melt butter in a heavy large saucepan over low heat. Stir in flour to make a roux. Mix well allowing it to bubble, stirring for one minute.

Gradually add this roux to soup stirring constantly. Continue to cook stirring until thick and creamy. Stir in potatoes, parsley, and cream.

Garnish with shredded Colby cheese, bacon bits, and chopped green onions. Makes 10 -12 servings.