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Rate this recipe 4.6/5 (17 Votes)


  • 2 1/2 # Baby Red Potatoes, diced into bite size pieces
  • 1/2 pkg. bacon cut in small pieces
  • 1 Medium Onion
  • 1/4 Bunch Celery
  • 8 Cups Milk
  • 4 Cups Water
  • 4 Chicken Bouillon cubes (use 1 cup of hot potato water to dissolve)
  • 1 tsp Salt
  • 1 tsp. Pepper
  • 3/4 Cup Butter
  • 1/4 Cup Flour
  • 1/4 Cup Fresh Chopped Parsley
  • 1 Cup Heavy Cream
  • Shredded Cheese
  • Bacon Bits
  • Green Onion



Step 1

In a large pot, boil potatoes in water 10 minutes. Drainand set saide, but reserve 1 cup water. In a saute pan cook bacon until crisp. Drain bacon fat and place bacon on paper towel. Add onion and celery to bacon and saute over medium heat until celery is tender, about 5 minutes. Add to the large pot, add the milk, water with bouillon, salt and pepper. Cook over medium heat until mixture is very hot, about 8 minutes, stirring often. Do not let mixture boil. In a small heavy saucepan melt butter, add flour and mix well. Cook over medium-low heat until mixture bubbles, stirring 2-3 minutes. While constantly stirring soup add the butter and flour mixture slowly. This will thicken the soup. Stir in the parsley, cooked potatoes and cream. Garnish with shredded cheese, bacon and green onions.

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