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

1. 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).

2. 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.

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