Categories: Soups and Stews
Ingredients
- 2 1/2 lb. unpeeled small red potatoes, cut into 1 inch cubes
- 1 large onion, diced
- 3 celery ribs, diced
- 3 bacon strips, diced
- 2 qts. milk
- 4 cups water
- 3 tbsp. chicken bouillon granules
- 1 tsp. salt
- 1/2 tsp. pepper
- 3/4 cup butter or margarine
- 3/4 cup flour
- 1 cup whipping cream
- 1/2 cup minced fresh parsley
- Shredded cheddar cheese and chopped green onions
Directions
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Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat, cover and cook for 10-12 min. or until tender. Drain and set aside. In a soup kettle or Dutch oven, saute the onion, celery and bacon until vegetables are tender; drain well. Add the milk, water, bouillon, salt and pepper, heat through. (Do not boil).
-
In saucepan, melt butter, stir in flour until smooth. Cook and stir over medium heat for 1 minute. Gradually add cream. Bring to a boil, cook and stir for 1-2 min. or until thickened. Stir into soup. Add parsley and potatoes, heat through. Garnish with cheese and green onions.