Potato Soup

ingredients

• 2 1/2 pounds baby red potatoes (sliced into small bite sized pieces)
• 1/2 regular package uncooked bacon
• 1 medium onion, diced
• 1/4 bunch celery, diced
• 8 cups milk
• 8 cups water
• 4 chicken bullion cubes (use a cup of the hot potato water to dissolve, then use the cup of hot water in place of one of the above cups of water)
• 1 teaspoon salt
• 1 teaspoon black pepper
• 3/4 cup salted butter
• 3/4 cup flour
• 1/4 bunch freshly chopped parsley
• 1 cup whipping cream

the making of it

1. Cook Potatoes: In a large pot, boil potatoes in water for 10 minutes. Drain and set aside.
2. Cook Bacon: In a sauté pan, cook bacon until crisp. Drain bacon fat and place on a paper towel over a plate to drain more.
3. Sauté Vegetables: Add onion and celery to the bacon pan over medium-high heat. Cook until celery is tender, about 5 minutes.
4. Simmer Soup: 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.
5. Make Roux: In a small, heavy saucepan, melt butter. Add flour and mix well. Cook over medium-low heat until mixture bubbles, stirring 2 to 3 minutes to make a roux.
6. Thicken Soup: While constantly stirring the soup, add the roux slowly until soup is thick and creamy, about 4 minutes.
7. Finish: Stir in parsley, reserved potatoes, and cream.
8. Serve: Garnish with cheese, bacon bits, onions or all three.