Potato Soup from Heaven

By á-114817

Ingredients

• 2 1/2 Lbs. Yukon Gold Potatoes, cubed
• 1/2 Regular Package Uncooked Bacon, finely diced
• 1 Medium Onion, diced
• 1/4 Bunch Celery, diced
• 6 Cups Milk
• 4 Cups Chicken Stock
• 1 Tsp. Salt
• 1 Tsp. Black Pepper
• 3/4 Cup Salted Butter
• 3/4 Cup Flour
• 1/4 Bunch Fresh Parsley, chopped
• 1 Cup Whipping Cream
• Garnish
• Shredded Cheese, Bacon Bits and Green Onions, chopped.

Preparation

Step 1

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

In a saute pan, cook bacon until crisp. Drain bacon fat and place bacon on paper towel over plate to drain more. Add onion and celery to bacon pan over medium-high heat until celery is tender, about 5 minutes.

To the empty potato pot, add milk, stock,salt and pepper. Cook over medium-high heat until mixture is very hot - 170-180 degrees, stirring often. Do not let the mixture boil.

In a heavy saucepan, melt butter. Add flour and mix well. Cook over medium-low heat until mixture bubbles, stirring 2 to 3 minutes to make a roux.

While constantly stirring soup, add roux slowly until soup is thick and creamy, about 4 minutes. Stir in parsley, onion mixture, 1/2 of the bacon , potatoes and cream. Heat through.

Garnish with cheese, bacon, green onion or all three.