2 1/2 lb. baby red potatoes (quartered)
1/2 lb. raw bacon, diced
1 jumbo yellow onion, diced
1/4 bunch celery, diced
1 quart water
2 ounces chicken soup base
1 quart milk
1 tsp. salt
1 tsp. black pepper
1 1/2 sticks margarine (butter is the obvious substitute here)
1 1/2 c flour
1 c whipping cream (or half and half)
1/4 bunch chopped parsley
- Boil potatoes in water for 10 minutes. Drain and set aside.
- In a large, heavy pot, saute bacon, onions, and celery over medium heat until celery is tender. Drain bacon grease and return stuff to the pot.
- Add milk, 1 qt. water, chicken base, salt and pepper. Heat over med. heat until very hot, but do not boil.
- In a heavy saucepan, melt butter and add flour, making a roux. Mix well and allow to bubble, stirring for 1 minute. While constantly stiffing the soup, add the roux slowly. Continue to stir until thick and creamy.
- Stir in potatoes, parsley and cream.
- Serve hot. Garnish with shredded Colby, fried bacon bits, chopped green onions, or all three.
NOTES: I quite often do not have cream and have just substituted another cup of milk instead. It kinda balances all that butter and bacon anyway.