Ingredients
- 2 1/2 pounds red potatoes (baby potatoes, sliced into small bite sized pieces)
- 1 pound bacon (finely diced)
- 1 medium yellow onion, diced
- 2 large celery stalk, diced
- 8 cups whole milk
- 4 cups chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon seasoned salt
- 1 teaspoon black pepper
- 1 cup butter (salted)
- 1 cup all-purpose flour
- 1/4 cup freshly chopped parsley
- 1 cup whipping cream
- 1/3 cup grated Parmesan cheese (more to serve at the table)
- For garnish
- Cooked chopped bacon
- Parmesan cheese
- Chopped green onions
How to Make
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Step 1: In a large pot boil potatoes in water 10 minutes. Drain and set the potatoes aside.
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Step 2: In sauté pan, cook bacon until crisp. Drain most of the bacon fat (leave some in the skillet to fry onion and celery) and place bacon on paper towel over plate to drain more.
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Step 3: Add onion and celery to bacon pan over medium-high heat, saute until celery is tender, about 5 minutes.
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Step 4: To the large pan that you boiled the potatoes in, add milk, broth, garlic powder, salt and pepper. Cook over medium-high heat until mixture is very hot, about 8 minutes, stirring often. Do not let mixture boil!!.
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Step 5: In small, heavy saucepan melt 1 cup butter. Add flour and mix well. Cook over medium-low heat until mixture bubbles, stirring around 3 minutes to make a roux.
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Step 6: While constantly stirring soup, add roux slowly until soup is thick and creamy, about 4 minutes. Let simmer for about 30 minutes or until flavors are incorporated.
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Step 7: Stir in parsley, reserved potatoes, bacon and Parmesan cheesee (reserve some for garnish if desired), celery-onion mix and whipping cream.
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Step 8: Garnish with Parmesan cheese, chopped bacon, green onions or all three. Serve hot!
We hope you enjoy this recipe!
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