Baked Potato Soup
2 ½ pounds baby red
potatoes, sliced into bite size pieces
1 package bacon
1 onion, diced
¼ bunch celery, diced
8 cups milk
4 cups chicken stock or
broth
1 tsp salt
1 tsp seasoned salt
1 tsp black pepper
1 cup salted butter
1 cup flour
½ bunch fresh parsley
1 cup whipping cream
shredded cheddar
fried bacon bits
green onion, diced
Boil potatoes in water, 10
minutes, drain and set aside.
In saute' pan, cook bacon
until crisp. Drain bacon fat and place on paper towel to drain more.
Add onion and celery to
bacon pan over medium-high heat until celery is tender, about 5
minutes.
To the large pan you boiled
potatoes in, add milk, broth, salt and pepper. Cook over medium-high
heat until mixture is very hot, about 8 minutes, stirring often, Do
not let boil.
In small saucepan heat
butter. Add flour and mix well. Cook over medium-low heat until
mixture bubbles, stirring 2 to 3 minutes to make a roux.
While constantly stirring
soup, add roux slowly until soup is thick and creamy, about 4
minutes. Let simmer for about 30 minutes or until flavors
incorporate.
Stir in parsley, reserved
potatoes, bacon (reserve some for garnish if desired), celery,
onions, and cream.
Garnish with cheese, bacon
bits, green onions, or all 3. Serve hot.
