Red Potato Soup

This is perfect for a chilly night.

• Ready In: 45 mins
• Serves: 18

Ingredients

• 2 1⁄2 lbs  unpeeled small red potatoes, cut into 1-inch cubes
• 1  large onion, diced
• 3  celery ribs, diced
• 3  slices bacon, diced
• 8  cups milk
• 4  cups water
• 3  tablespoons chicken bouillon granules
• 1  teaspoon salt
• 1⁄2 teaspoon pepper
• 3⁄4 cup butter, cubed
• 3⁄4 cup all-purpose flour
• 1  cup heavy whipping cream
• 1⁄2 cup  minced fresh parsley
•  shredded cheddar cheese
•  chopped green onion

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.