- 6
Ingredients
- 2 pounds potatoes (2 to 3 large)
- 4 strips bacon
- 1 cup chopped onion (about 1 large onion)
- 1 cup chopped celery (2 or 3 ribs)
- 3 tablespoons all-purpose flour
- 4 cups chicken broth
- 1/2 cup chopped fresh parsley
- 1 tablespoon white wine vinegar
- 2 cups half-and-half
- 1/4 teaspoon white pepper
- 1/2 teaspoon salt
- Chopped chives or onion tops
- Shredded cheddar cheese
Preparation
Step 1
Scrub potatoes and prick with a fork. Bake, without wrapping, in 400-degree oven until tender, about 45 to 60 minutes. Allow to cool to room temperature. Dice fine. (Do not remove skin.)
Cut bacon crosswise into 1/4-inch strips. Bake in broiler pan in 350-degree oven about 5 minutes or until brown. Set aside and measure 2 tablespoons drippings into large soup pot. Place over medium heat, add onion and celery. Let sizzle until limp.
In plastic bag, toss potato pieces with flour. Add to vegetables and cook, stirring constantly to brown. Add chicken broth, parsley, vinegar and half-and-half. Bring to simmer and cook, uncovered, 20 to 30 minutes, stirring occasionally.
Season with pepper and salt. Serve hot, garnished with chopped chives, reserved bacon and shredded cheese. Serves six.