POTATO SOUP

By Recipes Yumy - March 24, 2020

Ingredients:

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 milk 3 cups 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 For garnish Shredded cheese fried bacon bits chopped green onions.

Directions:

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 mediumhigh 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.

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