Potato Soup

By á-1690

Ingredients

• Ingredients
• 1 lb potatoes diced, red potatoes are best
• 5 slices of bacon, uncooked and finely diced
• 1 sm onion diced
• 2 celery stocks diced
• 4 cups milk
• 1 cups water
• 2 chicken bullion cubes (dissolve these in 1 cup water, this is in addition to the 1 cup above)
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup + 2 tablespoons butter
• 1/4 cup + 2 tablespoons flour
• 1/8 bunch freshly chopped parsley
• 1/2 cup whipping cream
• For garnish
• Shredded cheese
• fried bacon bits
• chopped green onions

Details

Adapted from facebook.com

Preparation

Step 1

1 boil potatoes for 10 minutes. Drain and set aside
2 Cook bacon until crispy, drain fat and set aside
3 Cook the onion and celery until celery is tender
4 In a large saucepan add milk, water, bullion, salt and pepper and cook on medium for about 8 minutes until mixture it hot. Do not let the mixture boil
5 In a small saucepan melt the butter, add the flour and mix well. Cook over low heat until the mixture bubbles, continue to stir for 2 to 3 minutes to make the mixture roux (thick)
6 While stirring the soup in the large saucepan add roux mixture slowly and continue stirring until soup is thick and creamy, about 4 minutes
7 Stir in parsley, potatoes and cream
8 Garnish with cheese, bacon bits, onions or all three. Serve hot!