Potato Soup

Recipe by lisar
READY IN: 1hr 20mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In large, heavy pot, saute bacon, onions and celery over medium-high heat until celery is tender. (I like to cook the bacon first and get it it almost crispy before adding the celery and onions).
  • Drain grease and return bacon, onions and celery to pot.
  • Add milk, water, chicken base, salt and pepper.
  • Heat over medium-high heat until very hot but do not let soup boil.
  • In heavy, large saucepan over low heat, melt margarine.
  • Stir in flour to make a roux.
  • Mix well and let bubble, stirring 1 minute.
  • If desired, a larger amount of roux can be made to produce a thicker soup.
  • Gradually add roux to soup, stirring constantly.
  • Continue to cook, stirring, until thick and creamy.
  • Stir in potatoes, parsley and cream.
  • Serve hot, garnished with cheese, bacon bits and/or onions.
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