| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Shelf life, Shelf1 |
1 |
servings |
INGREDIENTS
| 2 1/2 |
lb |
New Red Potatoes |
| 1 |
|
Yellow Onion; diced |
| 1/2 |
lb |
Raw Bacon; Diced 1/2" |
| 1/4 |
|
Bundle Celery; Diced |
| 1 |
qt |
Chicken Stock |
| 1 |
qt |
Milk |
| 1 |
ts |
Salt |
| 1 |
ts |
Black Pepper |
| 1 1/2 |
c |
Flour |
| 1/4 |
|
Bundle Chopped Parsley |
| 2 |
tb |
+ 1 1/2 cup Margarine |
INSTRUCTIONS
Place quartered potatoes on a sheet pan and dot with 2 tbsp.
margarine. Bake for 15 minutes in a 350 degree oven. Stir and turn,
continue baking an additional 15 minutes or until done.
In a large, 6 quart pot, saut. bacon, onions and celery over
medium-high heat until celery is tender. Drain bacon grease and
return bacon, onions and celery to potbsp. Add milk, water, chicken
base, salt, pepper. Heat over medium-high heat until very hotbsp. DO
NOT allow to boil, or milk will curdle.
In a separate heavy saucepan, melt remainder of margarine. When
margarine is melted, stir in flour and mix well. Allow to bubble for
1 minute. While constantly stirring soup, slowly add flour and
margarine mixture. Continue stirring soup until thick and creamy.
Stir in potatoes and parsley. Heat through.
Serve while hotbsp. For garnish, try topping with chopped bacon bits,
shredded colby cheese and sliced green onions.
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