POTATO SOUP
POTATO SOUP Ingredients :
2 1/2 pounds baby red potatoes, sliced into small bite sized pieces1/2 lb. uncooked bacon, finely diced1 medium onion, diced1/4 bunch celery, diced8 cups milk3 cups water4 chicken bouillon cubes (use 1 cup of the hot potato water to dissolve, then use the 3 cups of water)1 teaspoon salt1 teaspoon black pepper3/4 cup salted butter3/4 cup flour1/4 bunch freshly chopped parsley1 cup whipping creamFor garnishShredded cheesefried bacon bitschopped green onions Directions :In large pot, boil potatoes in water 10 minutes. Drain and set aside. In sauté 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
Ingredients :
Directions :
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 sauté 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
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