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
How to make it
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
