2 1/2 pounds baby red potatoes, quartered 1/2 cup uncooked bacon, finely diced 1 jumbo onion, diced 1/4 bunch celery, diced 2 quarts milk 1 quart water 4 tablespoons chicken base 1 teaspoon salt 1 teaspoon black pepper 3/4 cup margarine or butter 3/4 cup flour 1/4 bunch fresh parsley, chopped 1 cup whipping cream ***For garnish*** shredded colby cheese fried bacon bits chopped green onions
In large pot, boil potatoes in water 10 minutes. Drain and set aside.
In large heavy pot, saute bacon, onion and celery over medium-high heat until celery is tender, about 5 minutes. Remove mixture from pot, drain bacon grease and return mixture to pot. Add milk, water, base, 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 margarine. 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.
Best potato soup I have ever made! Great meal on a cold day.
Dec 21, 2012
This was delicious. I used less butter than called for but it was the best potato soup I've ever had. Make sure you get it swarm through.
Nov 2, 2012
Marge from Chicago
I disagree with the other review. I hostess card games and this is a favorite of our groups. I make this quite often when I entertain friends and family as well. It is a real people pleaser, great comfort food and absolutely delicious. Every time I make it, my guests ask me for the recipe which I gladly provide. I wouldn't change a thing. The toppings add a blast of flavor. It is easy to make and goes a long way.
Nov 15, 2011
This recipe should be modified to ONE quart of milk instead of two.
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