Ingredients Jump to Instructions ↓

  1. 2-1/2 pound unpeeled small red potatoes, cut into 1-inch cubes

  2. 1 large onion, chopped

  3. 3 celery ribs, chopped

  4. 3 bacon strips, chopped

  5. 8 cups milk

  6. 4 cups water

  7. 3 tablespoons chicken bouillon granules

  8. 1 teaspoon salt

  9. 1/2 teaspoon pepper

  10. 3/4 cup butter, cubed

  11. 3/4 cup all-purpose flour

  12. 1 cup heavy whipping cream

  13. 1/2 cup minced fresh parsley Shredded cheddar cheese and chopped green onions

Instructions Jump to Ingredients ↑

  1. Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-12 minutes or until tender. Drain and set aside. In a Dutch oven or large soup kettle, 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 a large 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 minutes or until thickened. Stir into soup. Add parsley and potatoes; heat through. Sprinkle with cheese and green onions. Yield: 18 servings (4-1/2 quarts).


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