Red Potato Soup

Red Potato Soup

INGREDIENTS:

• 2 1/2 pounds unpeeled small red tators, cut into 1 inch cubes
• 1 large onion
• 3 celery ribs, diced
• 3-4 bacon strips, diced
• 2 quarts milk
• 4 cups water
• 3 TBSP chicken bouillon granules
• 1 tsp. salt
• 1/2 tsp. pepper
• 3/4 cup butter or marg.
• 3/4 cup flour
• 1 cup whipping cream
• 1/2 cup minced fresh parsley
• shredded cheddar and chopped green onions

DIRECTIONS:

Cook potatoes in saucepan till tender. Drain and set aside. In soup kettle or dutch oven, saute onion, celery and bacon till veggies are tender; drain well. Add milk, water, bouillon, salt and pepper; heat through (do not boil). In saucepan, melt butter; stir in flour till smooth. Cook and stir over meduim heat for 1 min. Gradually add cream. Bring to boil; cook and stir for 1-2 mins. or till thickened. Stir into soup. Add parsley and potatoes; heat through. Garnish with cheese and green onions.

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