Potato Soup 1

Ingredients

• 2½ lbs Baby Red Potatoes (cut 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
• 1 tsp Salt
• 1 tsp Black Pepper
• 3/4 cup Salted Butter
• 3/4 cup Flour
• 1/4 bunch Fresh Parsley (chopped)
• 1 cup Whipping Cream

For Garnish

• Shredded Cheese
• Fried Bacon Bits
• Chopped Green Onions

1. Preparing the Potatoes

   • Boil the potatoes in water for about 10 minutes until just tender.
   • Drain and keep aside.

2. Cooking the Bacon & Vegetables

   • In a sauté pan, cook the bacon until crisp.
   • Remove bacon and drain on paper towels.
   • In the same pan, sauté onion and celery until tender, about 5 minutes.

3. Preparing the Soup Base

   • In a large pot, add milk, water, dissolved bouillon cubes, salt, and black pepper.
   • Heat on medium-high flame until very hot, stirring frequently.
   • Do not allow the mixture to boil.

4. Making the Roux

   • Melt butter in a small heavy-bottomed saucepan.
   • Add flour and mix well.
   • Cook on medium-low flame, stirring continuously, until the mixture bubbles and forms a smooth roux.

5. Thickening the Soup

   • Slowly add the prepared roux to the hot soup, stirring constantly.
   • Cook until the soup becomes thick and creamy.

6. Final Touch & Serving

   • Add reserved potatoes, parsley, and whipping cream.
   • Stir gently and heat through.
   • Garnish with shredded cheese, bacon bits, chopped green onions, or a combination.
   • Serve hot.