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Potato Soup
Ingredients
- 2-1/2 lbs baby res potatoes in bite size pieces
- 1/2 pkg uncooked bacon; diced
- 1 diced medium onion
- 1/4 bunch diced celery
- 8 cups milk
- 4 chicken bullion cubes (use a cup of hot potato water to dissolve then use in place of one of the above cups of water)
- 1 tsp salt
- 3/4 c butter
- 3/4 C flour
- 1/4 bunch parsley; chopped
- 1 C whipping cream
- ***for garnish***
- Shredded cheese
- chopped green onions
- Bacon
Directions
- In a large pot boil potatoes for 10 mins. Drain & set aside. Cook bacon until crisp. Drain fat and place on paper towel over plate to drain more. Add onion & celery to bacon pan over medium high heat until tender about 5 mins. To the large potato pan add milk, water, bullion, salt and pepper. Cook over medium-high heat until very hot, about 8 mins, stirring often. Do not boil. In small heavy saucepan melt butter and add flour; mix well. Cook over medium heat until mixture bubbles, stirring 2-3 mins. Stir into soup slowly and stir until thickened. Stir in parsley, reserved potatoes and cream. Garnish with cheese, bacon, onions
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