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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 18 |
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This is perfect for a chilly night. 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.
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