Ingredients
2-1/2 pound unpeeled small red potatoes, cut into 1-inch cubes1 large onion, chopped3 celery ribs, chopped3 bacon strips, chopped8 cups milk4 cups water3 tablespoons chicken bouillon granules1 teaspoon salt1/2 teaspoon pepper3/4 cup butter, cubed3/4 cup all-purpose flour1 cup heavy whipping cream1/2 cup minced fresh parsleyShredded cheddar cheese and chopped green onions
Preparation
Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-12 minutes or until tender. Drain and set aside.
In a Dutch oven or large soup kettle, saute the onion, celery and bacon until vegetables are tender; drain well. Add the milk, water, bouillon, salt and pepper; heat through (do not boil).
In a large 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 1-2 minutes or until thickened. Stir into soup. Add parsley and potatoes; bring to a simmer, stirring frequently, until mixture thickens. Sprinkle with cheese and green onions.
