Yesterday was a cold and rainy day and this soup was a PERFECT way to warm us all up for dinner last night. I serve it with the beer bread recipe that I shared last year beer bread.
2 1/2 pounds of potatoes, peeled and cut into bite sized pieces
1/2 pound of raw bacon, diced
1 jumbo yellow onion, finely diced
1/4 bunch celery, diced
1 quart milk
1 quart water
2 tbs. chicken base
1 tsp. salt
1 tsp black pepper
3/4 cup (1 1/2 sticks) butter
3/4 cup flour
1/4 bunch parsley, chopped
1 cup whipping cream (or half and half)
toppings: shredded Colby cheese, crumbled bacon bits, chopped green onions
Boil potatoes in water to cover for about 15 minutes or until tender. Drain and set aside. In a large heavy pot saute' onions and celery in a pat of butter over medium high heat until celery is tender. Meanwhile in a frying pan cook bacon until crispy and set aside.
Add milk, water, chicken base, salt and pepper. Heat over medium-high heat until very hot but do not let soup boil. In heavy frying pan over low heat, melt butter. Stir in flour to make a roux. mix well and let bubble, stirring 1 minute. 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 and/or green onions.
Makes 6-9 servings.