Ingredients: |
Ingredients: 2 1/2 pounds baby red potatoes, sliced into small bite size pieces
1/2 regular uncooked bacon, finely diced
1 medium onion, diced
1/4 bunch of celery, diced
8 cups milk
4 cups water
4 chicken bullion cubes(use a cup of the hot potato water to dissolve , then use the cup of hot water in place of one of the above cups of water)
1 tsp salt
1 tsp pepper
3/4 cup butter
3/4 cup flour
1/4 bunch freshly chopped parsley
1 cup whipping cream(or use evaporated milk)
GARNISH:
shredded cheese
fried bacon pieces
chopped green onions
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Directions: |
Directions:In a large pot, boil potatoes in water 10 minutes. Drain and set aside. Is saute pan, cook bacon until crisp. Drain bacon fat and place 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 large potato pan, add milk, water,bullion, salt and pepper. Cook over medium-high heat until mixture is very hot, about 8 minutes, stirring often. Do not let mixture boil. In small heavy saucepan, melt butter. Add flour and mix well. Cook over medium-high heat until mixture bubbles, stirring 2-3 minutes tomato a roux. While constantly stirring soup, add roux slowly until soup is thick and creamy, about 4 minutes. Stir in parsley , reserved potatoes and cream. Garnish with cheese, bacon bit and onions or all three. |
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