Total Time
45mins
Prep 30 mins
Cook 15 mins

This is perfect for a chilly night.

Ingredients Nutrition

Directions

  1. Place potatoes in a saucepan and cover with water.
  2. Bring to a boil. Reduce heat; cover and cook for 10-12 minutes or until tender. Drain and set aside.
  3. In a Dutch oven or large soup kettle, saute the onion, celery and bacon until vegetables are tender; drain well.
  4. Add the milk, water, bouillon, salt and pepper; heat through (do not boil).
  5. In a large saucepan, melt butter; stir in flour until smooth.
  6. Cook and stir over medium heat for 1 minute.
  7. 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.

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