POTATO SOUP Recipe

What You'll Need

• two halfs pounds baby red potatoes, sliced into small bite sized pieces
• One half lb. uncooked bacon, finely diced
• One medium onion, diced
• One teaspoon salt
• One teaspoon black pepper
• three quarter cup salted butter
• three quarter cup flour
• One quarter bunch freshly chopped parsley
• One cup whipping cream
• One quarter bunch celery, diced
• Eight cups milk
• Three cups water
• Four chicken bouillon cubes (use One cup of the hot potato water to dissolve, then use the Three cups of water)

For garnish

• Shredded cheese
• fried bacon bits
• chopped green onions

How to Make It

1. In large pot, boil potatoes in water 10 minutes.
2. Drain and set aside.
3. In sauté pan, cook bacon until crisp.
4. Drain bacon fat and place on paper towel over plate to drain more.
5. Add onion and celery to bacon pan over medium-high heat until celery is tender, about 5 minutes.
6. To the large potato pan, add milk, water, bullion, salt and pepper.
7. Cook over medium-high heat until mixture is very hot, about 8 minutes, stirring often.
8. Do not let mixture boil.
9. In small, heavy saucepan melt butter.
10. Add flour and mix well.
11. Cook over medium-low heat until mixture bubbles, stirring Two to Three minutes to make a roux.
12. While constantly stirring soup, add roux slowly until soup is thick and creamy, about Four minutes.
13. Stir in parsley, reserved potatoes, and cream.
14. Garnish with cheese, bacon bits, onions or all three.
15. Serve hot