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Red Potato Soup
Number of Servings: 18 (4 1/2 quarts)
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Ingredients:
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| 2 1/2 pounds unpeeled small red tators, cut into 1 inch cubes
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| 1 large onion
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| 3 celery ribs, diced
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| 3-4 bacon strips, diced
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| 2 quarts milk
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| 4 cups water
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| 3 TBSP chicken bouillon granules
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| 1 tsp. salt
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| 1/2 tsp. pepper
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| 3/4 cup butter or marg.
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| 3/4 cup flour
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| 1 cup whipping cream
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| 1/2 cup minced fresh parsley
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| shredded cheddar and chopped green onions
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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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Submitted By: Debbie Shephard of NB Canada
Date Submitted: 8/20/2002 5:49:36 PM
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