Baked Potato Soup

This recipe is only as good as the potatoes used, so I would recommend organic as we have often had potatoes tasting blah which makes the soup taste the same.

Ingredients 

2-1/2 lbs of red potatoes (cubed)

1 lb bacon (diced)

1/4 bunch of celery (diced)

1 medium yellow onion

4 c chicken broth

4 c milk

1 tsp salt

1 tsp pepper

1-1/2 sticks unsalted butter

1 c flour

1 c whipping cream

1 tsp dried parsley (optional)

Instructions

1. Boil potatoes for 10 minutes.

2. In a separate pan cook bacon about halfway then add celery and onion and cook until celery is soft and bacon is crispy.  Drain grease.

3. In large pot combine bacon mixture with milk, chicken broth, salt and pepper.  Heat until very hot. Do not boil

4. In a separate pan melt butter and mix with flour to make a roux.  Let bubble and stir constantly for 1 min.

5. Slowly add the roux to the large pot stirring constantly until it has thickened.

6. Add potatoes, cream and parsley to pot.

Serving suggestion: top with shredded cheese, fried bacon pieces and/or sour cream.

Serves 6 people.