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Red potato soup

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Ingredients/Components

milk - 2 qt
butter or margarine - 3/4 c
salt - 1 tsp
water - 4 c
all-purpose flour - 3/4 c
whipping cream - 1 c
pepper - 1/2 tsp
large onion, diced - 1 item
green onions, chopped - 1 item
Cheddar cheese, shredded - 1 item
small red potatoes unpeeled, cut into 1-inch cubes
celery ribs, diced - 3 item
bacon strips, diced - 3 item
chicken bouillon granules - 3 Tbsp
fresh parsley, minced - 1/2 c

How to make red potato soup:

Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10 to 12 minutes or until tender. Drain and set aside.

In a soup kettle or Dutch oven, saut?© the onion, celery and bacon until vegetables are tender; drain well. Add the milk, water, bouillon, salt and pepper; heat through (do not boil).

In a saucepan, melt butter; stir in flour until smooth. Cook and stir over medium heat for 1 minute. Gradually add cream. Bring to a boil; cook and stir for 1 to 2 minutes or until thickened. Stir into soup. Add parsley and potatoes; heat through. Garnish with cheese and green onions. Yield: 18 servings (4 1/2 quarts).

Recipe categories: Soups & stews, Bisques/cream soups, Bacon.

Rating:

3.6

Average rating: 3.6, total votes: 9

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Related ingredients:

milk, butter or margarine, salt, butter, water, 5 oz, cans chicken broth