RED POTATO SOUP

RED POTATO SOUP


2-1/2 red potatoes cut into 1-in. cubes
1 large onion, diced
3 celery ribs, diced
3 slices bacon, diced (thick slices are best)
2 quarts milk
4 cups water
3 Tbsp. chicken bouillon granules
1 tsp. salt
½ tsp. pepper
¾ cup butter or margarine
¾ cup all-purpose flour
1 cup whipping cream
½ cup fresh parsley, minced
Cheddar cheese, shredded
Green onions, chopped


1. Place potatoes in a saucepan and cover with water. Bring to boil. Reduce heat; cover and cook for 10-12 minutes or until tender. Drain and set aside.

2. In a soup kettle or Dutch oven, sauté the onion, celery, and bacon until vegetables are tender; drain well. Add the milk, water, bouillon, salt, and pepper. Heat through (DO NOT BOIL).

3. In a saucepan, melt butter; stir in flour until smooth. Cook and stir over medium heat for 1 minute. Gradually add cream. Bring to a boil; cook and stir for 1 or 2 minutes or until thickened. Stir into soup.

4. Add parsley and potatoes; heat through.

5. Garnish with cheese and green onions.

Yield: 18 serving 4-1/2 quarts