Red Potato Soup

• 2-1/2 pound unpeeled small red potatoes, cut into 1-inch cubes
• 1 large onion, chopped
• 3 celery ribs, chopped
• 3 bacon strips, chopped
• 8 cups milk
• 4 cups water
• 3 tablespoons chicken bouillon granules
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 3/4 cup butter, cubed
• 3/4 cup all-purpose flour
• 1 cup heavy whipping cream
• 1/2 cup minced fresh parsley
• Shredded cheddar cheese and chopped green onions

1. 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.
2. 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).
3. 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.

red potatoes, onion, celery, bacon, milk, water, chicken bouillon granules, salt, pepper, butter, flour, heavy whipping cream, parsley, cheddar cheese

Taken from www.tasteofhome.com/recipes/red-potato-soup/ (may not work)