RED POTATO SOUP

By gailg

Ingredients

• 2 1/2 lbs unpeeled small red potatoes, cut into 1 inch cubes
• 1 large onion, diced
• 3 celery ribs, diced
• 3 bacon strips, diced
• 2 quarts milk
• 4 C water
• 3 T chicken bouillon granules
• 1 t salt
• 1/2 t pepper
• 3/4 C butter
• 3/4 C flour
• 1 C whipping cream
• 1/2 C minced fresh parsley
• shredded cheddar cheese
• green onions

Details

Servings 18

Preparation

Step 1

Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-12 minutes or until tender. Drain and set aside. In a soup kettle saute the onions, celery and bacon until vegetables are tender; drain well. Add the milk, water, bouillon, salt and pepper; heat through (do not boil). In saucepan melt butter, stir in flour until smooth. Cook 1 minute. Gradually add cream. Boil and cook 1-2 minutes until thickened. Stir into soup. Add parsley and potatoes. Garnish with cheese and green onions.