- 8
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
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.