Potato Soup

2 1/2 cups red potatoes- diced small for soup
1 package of bacon, fried crisp and crumbled
1 medium onion- diced
4 celery stalks-diced
8 cups milk- I use 1%
4 bullion cubes dissolved in 3 1/2 cups hot water
1 1/2 tsp salt
1 tsp pepper
3/4 cup butter
3/4 cup flour
3 tablespoons dried parsley
1 cup heavy whipping cream

Boil chopped potatoes in large stock pot until you can easily pierce them with a fork.
Drain the water, set potatoes aside. 
In the same stock pot, you will add milk, bullion water, salt and pepper.
Warm this without boiling, for 10 minutes.
In a separate pan, crisp bacon.
Place bacon on paper towel and drain liquid from pan
In bacon pan, saute onion and celery until celery is translucent.
In a small saucepan, melt butter completely, then whisk in flour. Stirring constantly for 3 minutes, making a roux.
Pour roux slowly into stock pot with milk, whisking for about 5 minutes until mixture thickens.
Add potatoes, celery, onion, parsley and whipping cream.
Serve warm, garnish with bacon, cheese, and green onion.

1 comment:

  1. Yo Heather! You and your blog are AMAZING!!! Made this soup tonight and even my "soup hater" children downed it. DELICIOUS!!! Going to make it a goal to make everything you post. Thanks for sharing! You truly are so inspiring! So lucky to know you!