• 2 1/2 pounds baby red potatoes, sliced into small bite sized pieces

  • 1/2 lb. uncooked bacon, finely diced

  • 1 medium onion, diced

  • 1/4 bunch celery, diced

  • 8 cups milk

  • 3 cups water

  • 4 chicken bouillon cubes (use 1 cup of the hot potato water to dissolve, then use the 3 cups of water)

  • 1 teaspoon salt

  • 1 teaspoon black pepper

  • 3/4 cup salted butter

  • 3/4 cup flour

  • 1/4 bunch freshly chopped parsley

  • 1 cup whipping cream

For garnish


  • Shredded cheese

  • fried bacon bits

  • chopped green onions


In large pot, boil potatoes in water 10 minutes. Drain and set aside. In sautΓ© pan, cook bacon until crisp. Drain bacon fat and place on paper towel over plate to drain more. Add onion and celery to bacon pan over medium-high heat until celery is tender, about 5 minutes. To the large potato pan, add milk, water, bullion, salt and pepper.

Cook over medium-high heat until mixture is very hot, about 8 minutes, stirring often. Do not let mixture boil. In small, heavy saucepan melt butter. 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

Enjoy !!!

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