This soup was delicious! I didn’t really change anything other than the pepper. I only added 1/2 tsp. because I am not a huge fan of pepper. I will definitely be making it again but making sure I have company for dinner. It makes a pretty large pot. Give it a try… you won’t be disappointed.
2 1/2 pounds baby red potatoes, sliced into small bite sized pieces
1 pkg. uncooked bacon, finely diced
1 medium onion, diced
1/4 bunch celery, diced
8 cups milk
4 cups chicken stock or broth
1 teaspoon salt
1 teaspoon seasoned salt
1 teaspoon black pepper
1 cup salted butter
1 cup flour
1/2 bunch freshly chopped parsley
1 cup whipping cream
fried bacon bits
chopped green onions
- In a nonstick 12-quart stockpot, boil potatoes in water 10 minutes. Drain and set the potatoes aside until the end.
- In sauté pan, cook bacon until crisp. Drain bacon fat and place on paper towel over plate to drain more.
- Add onion and celery to bacon pan over medium-high heat until celery is tender, about 5 minutes.
- To the large pan that you boiled the potatoes in, add milk, broth, salt and pepper. Cook over medium-high heat until mixture is very hot, about 8 minutes, stirring often. Do not let mixture boil.
- In small, heavy sauce pan melt butter. Add flour and mix well. Cook over medium-low heat until mixture bubbles, stirring 2 to 3 minutes to make a roux.
- 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.
- Stir in parsley, reserved potatoes, bacon (reserve some for garnish if desired), celery, onions and cream.
- Garnish with cheese, bacon bits, green onions or all three. Serve hot.