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INGREDIENTS

2 1/2 lbs Baby Red Potatoes ; (sliced into small bite sized pieces)
1/2 reg pkg uncooked bacon ; (finely diced)
1 medium onion ; (diced)
1/4 bunch celery ; (diced)
8 cups Milk
4 cups water
4 cubes chicken bullion
1 tsp salt
1 tsp black pepper
3/4 cup salted butter
3/4 cup flour
1/4 bunch fresh parsley
1 cup whipping cream

Servings

INSTRUCTIONS

In a large pot, boil potatoes in water for 10 mins. Drain and set aside.

In saute pan, cook bacon until crisp. Drain bacon fat and place on paper towel to drain more.

Add onion and celery to to bacon pan over medium high heat until celery is tender, about 5 minutes.

To the large potato pan, add milk, water, bullion, salt and pepper. Cook over medium-high heat until mixture is very hot, about 8 minutes, stirring often. Do not let mixture boil!

In a small, heavy saucepan, melt butter. Add flour and mix well. Cook over medium-low heat until mixture bubbles, stirring 2-3 minutes to make a roux. While constantly stirring soup, add roux slowly until soup is thick and creamy, about 4 mins. Stir in parsley, reserved potatoes, and cream.

Garnish with:

Cheese

Bacon Bits

Onions

Or all three!

NOTES

Alert editor

Best Potato Soup Recipe EVER!

2 1/2 lbs Baby Red Potatoes  (sliced into small bite sized pieces)
1/2 reg pkg uncooked bacon (finely diced)
1 medium onion (diced)
1/4 bunch celery (diced)
8 cups Milk 
4 cups water 
4 cubes chicken bullion 
1 tsp salt 
1 tsp black pepper 
3/4  cup salted butter 
3/4 cup flour 
1/4 bunch fresh parsley 
1 cup whipping cream

In a large pot, boil potatoes in water for 10 mins. Drain and set aside.

In saute pan, cook bacon until crisp. Drain bacon fat and place on paper towel to drain more.
Add onion and celery to to bacon pan over medium high heat until celery is tender, about 5 minutes.

To the large potato pan, add milk, water, bullion, salt and pepper. Cook over medium-high heat until mixture is very hot, about 8 minutes, stirring often. Do not let mixture boil!

Garnish with:
Cheese
Bacon Bits
Onions
Or all three!

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Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (4423g)
Recipe Makes: 1 Servings

Calories: 3300
Calories from Fat: 1826 (55%)

Amt Per Serving		% DV

	Total Fat 202.9g	271 %
	Saturated Fat 127.5g	637 %
	Monounsaturated Fat 54g
	Polyunsanturated Fat 8.5g
Cholesterol 613.3mg		189 %
Sodium 6555.3mg		226 %
Potassium 8468.7mg		223 %
Total Carbohydrate 287.3g		85 %
	Dietary Fiber 20.4g	82 %
	Sugars, other 266.9g
Protein 94.7g		135 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 3300

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