Red Potato Soup

I love this soup on a cold day, I made a batch this morning, the house smells lovely.

• Ready In: 1 hr 20 mins
• Serves: 4-6

Ingredients

• 4  lbs  red potatoes, peeled and cut into cubes
• 4  celery ribs, cut into small pieces
• 1  medium purple onion, diced
• 5  slices bacon, torn into pieces
• 1⁄4 cup  chopped fresh parsley
• 1⁄2 teaspoon  minced garlic
• 1  pint half-and-half
• 1  teaspoon black pepper
• 1  teaspoon salt
• 4  quarts water

Directions

1. Start by frying the bacon in a 2 gallon stockpot over medium heat. When the bacon is about half cooked, add in the onions, parsley, garlic and celery. Cook until the onions and celery are softened.
2. Add 4 quarts of water to the stockpot. Bring to a boil, then add potatoes. Cook for 40 minutes, covered. Stir occasionally.
3. After 40 minutes, spoon about 1/2 of the potatoes with liquid into a blender. Puree till smooth, add the pureed potatoes back into the pot along with the salt, pepper and half-and-half.
4. Cook for an additional 20 minutes, covered.
5. Stir frequently.
6. Serve garnished with grated cheddar cheese and serve with warm French bread.
7. Season to taste.