I’ve never been much of a soup eater, but… Who knew potato soup could be this good!!?
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
fried bacon bits
chopped green onions
In a large pot, boil potatoes in water for 10 minutes.
Drain and set aside. In a saute pan, cook bacon until crisp.
Drain bacon fat and place bacon on a paper towel to drain more.
Add onion and celery to bacon pan over medium-high heat and cook until celery is tender, about 5 minutes.
In the large potato pan, add milk, water, boullion, salt and pepper.
Cook over medium-high heat until mixture is very hot, about 8 minutes, stirring often.
Do not let mixture boil. In a small, heavy saucepan melt butter.
Add flour and mix well. Cook over medium-low heat until mixture bubbles, stirring 2-3 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.