Red Potato Soup

By tschnet1

Ingredients

• 2 1/2 pounds red potatoes; cut into bite-sized pieces
• 1/2 pound bacon; finely diced
• 1 medium onion; diced
• 4 celery stalks; diced
• 8 cups milk
• 3 cups water
• 4 chicken bouillon cubes; dissolved in 1 cup of potato water
• 1 teaspoon salt
• 1 teaspoon black pepper
• 3/4 cup butter
• 3/4 cup flour
• 1/4 cup fresh chopped parsley
• 1 cup whipping cream
• shredded cheddar cheese
• chopped green onions

Details

Servings 8
Adapted from msn.com

Preparation

Step 1

In a large pot, boil the potatoes in water for 10 minutes. Drain and set aside.

In a saucepan, cook the bacon until crisp. Drain on paper towels. Add the onion and celery to the bacon grease and cook until tender.

In a large soup pot, add the milk, water, bouillon water, salt and pepper. While constantly stirring, cook on medium-high until very not, but not boiling (about 8 minutes).

In a saucepan, melt the butter over medium heat. Add the flour and whisk until the mixture bubbles (about 2-3 minutes) to make a roux.

While constantly stirring the soup, add the roux slowly until it is thick and creamy (about 4 minutes). Stir in the parsley, potatoes and cream.

Serve hot garnishes with shredded cheese, bacon bits and chopped green onion.