– 2 1/2 pounds baby red potatoes, sliced into small bite-sized pieces
– 1/2 lb. uncooked bacon, finely diced
– 1 medium onion, diced
– 1/4 bunch celery, diced
– 8 cups of milk
– 3 cups of water
– 4 chicken bouillon cubes (use 1 cup of the hot potato water to dissolve, then use the 3 cups of water)
– 1 teaspoon salt
– 1 teaspoon black pepper
– 3/4 cup salted butter
– 3/4 cup flour
– 1/4 bunch freshly chopped parsley
– 1 cup whipping cream
- Shredded cheese
- fried bacon bits
- chopped green onions
In a large pot, boil potatoes in water 10 minutes. Drain and set aside. In sauté pan, cook bacon until crisp. Drain bacon fat and place on a paper towel over the 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 the mixture boil. In small, heavy saucepan melt butter. Add flour and mix well.
Cook over medium-low heat until mixture bubbles, stirring 2 to 3 minutes to make 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 bits, onions or all three. Serve hot.
Last Step: Please ‘SHARE’ To Pass On This Recipe to a Friend Or Family Member.