Creamy Potato Soup

By Hester

Ingredients

• 6-7 medium potatoes, baked,peeled & diced
• 1/2 lb raw bacon, diced
• 1 jumbo yellow onion, diced
• 1/4 bunch celery, diced
• 1 quart milk
• 1 quart water
• 2 tablespoons chicken base
• 1 teaspoon salt
• 1 teaspoon black pepper
• 3/4 cup margarine (about)
• 3/4 cup flour (about)
• 1/4 bunch parsley, chopped
• 1 cup whipping cream
• bacon bit (to garnish)
• chopped green onion (to garnish)
• shredded colby

Details

Servings 12

Preparation

Step 1

In large, heavy pot, saute bacon, onions and celery over medium-high heat until celery is tender.

Drain grease and return bacon, onions and celery to pot.

Add milk, water, chicken base, salt and pepper.

Heat over medium-high heat until very hot but do not let soup boil.

In heavy, large saucepan over low heat, melt margarine.

Stir in flour to make a roux.

Mix well and let bubble, stirring 1 minute.

If desired, a larger amount of roux can be made to produce a thicker soup.