BEST POTATO SOUP

RECIPE :

BEST POTATO SOUP

“Whether it’s a chilly evening or a simple lunch, this soup is sure to bring warmth and satisfaction to your table.”

INGREDIENTS:

• 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

INSTRUCTIONS:

1. Boil potatoes in a large pot of water for 10 minutes, then drain and set aside.
2. In a sauté pan, cook bacon until it becomes crisp. Drain the bacon fat and place the bacon on a paper towel-covered plate to drain further.
3. In the same pan used for bacon, cook onions and celery over medium-high heat until the celery becomes tender, which usually takes about 5 minutes.
4. In the large pot with the boiled potatoes, add milk, water, bullion, salt, and pepper. Cook over medium-high heat until the mixture is very hot, approximately 8 minutes, stirring often. Be cautious not to let the mixture boil.
5. In a small, heavy saucepan, melt butter. Add flour and mix thoroughly. Cook over medium-low heat until the mixture bubbles, stirring for 2 to 3 minutes to create a roux.
6. While stirring the soup continuously, slowly add the roux until the soup becomes thick and creamy, which takes about 4 minutes.
7. Stir in parsley, the reserved potatoes, and cream. Garnish the soup with cheese, bacon bits, onions, or a combination of all three.
8. Serve the soup hot and enjoy!