Best Potato Soup

  • 2-1/2 pounds potatoes, peeled and diced into bite sized pieces
  • 1/2 pound of bacon, cooked and chopped, reserving grease or, Real Bacon Bits and 4 Tablespoons of olive oil
  • 1 medium onion, diced
  • 3 long celery stalks, chopped
  • 1/4 bunch parsley, chopped including stems
  • 3 green onions, chopped
  • 8 Cups milk
  • 4 Cups water, reserved from potatoes
  • 4 Tablespoon Wyler’s chicken bullion crystals, or 4 bullion cubes (dissolve in the potato water)
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 3/4 Cups salted butter
  • 3/4 Cups flour
  • 1 Cup whipping cream
  • 3 Cups cheddar cheese ( 1 Cup is to use to top off soup)
  • Optional-extra bacon and chopped green onion for garnish

Directions: In a stock pot or a large pan, boil potatoes in water for 10 minutes. Drain, reserving the potato water, and set aside. Cook bacon until crisp, drain and chop, and return to grease. (Or heat Real Bacon Bits in 4 Tablespoons of olive oil.) Add onion, celery, parsley, and green onion to bacon in the pan, and cook until celery and onions are tender– about 5 minutes.

Dissolve the chicken bullion, in 4 cups of potato water. To the stock pot add milk, potato/chicken bullion water, salt, and pepper. Cook over medium/high heat until hot- bout 8 minutes, stirring often. Don’t let it boil. Meanwhile, in a small pan, melt butter, and add flour, whisking well. Cook over medium heat until mixture bubbles, 2-3 minutes, to make a roux. While constantly stirring soup, add roux slowly until thick and creamy, about 4 minutes. Stir in potatoes and bacon and vegetable mixture. Add cream and 2 Cups of cheddar cheese, stirring regularly until the soup is hot. Put 1 Cup of shredded cheese in a bowl to top off

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