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Red Potato Soup


Bowl of soup

Red potatoes are the house favorite here. This soup has a wonderful buttery flavor, great for a cold winters night.

  • 2 ½ pounds unpeeled small red potatoes, cut into 1-inch cubes
  • 1 large onion, diced
  • 3 celery ribs, diced
  • 3 tablespoons bacon bits
  • 2 quarts milk
  • 4 cups water
  • 3 tablespoons chicken bouillon granules
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ¾ cup butter or margarine
  • ¾ cup flour
  • 1 cup whipping cream
  • ½ cup minced fresh parsley
  • Shredded cheddar cheese and chopped green onions
Place potatoes in saucepan and cover with water. Bring to boil. Reduce heat; cover and cook for 10-12 minutes until tender. Drain and set aside. In Dutch oven, saute onion, celery and bacon until vegetables are tender. Add milk, water, bouillon, salt and pepper; heat through (do not boil)
In saucepan, melt butter; stir in flour until smooth. Cook and stir over medium heat for 1 minute. Gradually add cream. Bring to boil; cook and stir 1-2 minutes until thickened. Stir into soup. Add parsley and potatoes; heat through. Garnish with cheese and green onions.

Makes 18 servings
Source : Taste of Home 2003 Annual Cookbook

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