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 base
1 quart milk
1 tsp. salt
1 tsp. pepper
1 1/2 sticks margarine (or butter)
1/2 c flour
1 cup whipping cream*
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-high heat until celery is tender. Drain bacon grease and return bacon, onions, and celery to pot.
- Add milk, water, chicken base, salt, and pepper. Heat over medium-high heat until very hot. Do not boil.
- In a heavy, large saucepan, melt margarine and add flour (called a roux). Mix well and allow to bubble, stirring for 1 minute. While constantly stirring soup, add the flour/margarine mixture (roux) slowly. Continue stirring soup until thick and creamy.
- Stir in potatoes, parsley, and cream.
- Serve hot. Garnish with shredded Colby cheese, fried bacon bits, chopped green onions, or all three.
*Between the butter and the bacon, this is obviously not a low fat dish. You can make it a little better, however, by using milk instead of cream. I've even used fat free milk successfully.