2½ pounds baby red potatoes, quartered
½ pound raw bacon, diced
1 jumbo yellow onion, diced
¼ bunch celery, diced
1 quart milk
1 quart water
2 tbsp chicken base
1 tsp salt
1 tsp pepper
¾ cup margarine (1 1/2 sticks about)
¾ cup flour (about)
¼ bunch parsley, chopped
1 cup whipping cream
Shredded Colby cheese, fried bacon bits and/or chopped green onions for garnish
1) Boil potatoes in water to cover 1 minute. Drain, set aside.
2) In large, heavy pot, saute bacon, onions and celery over medium-high heat until celery is tender. Drain grease and return bacon, onions and celery to pot.
3) Add milk, water, chicken base, salt and pepper. Heat over medium-high heat until very hot but do not let soup boil.
3) In heavy, large saucepan over low heat, melt margarine. Stir in flour to make a roux. Mix well and let bubble, stirring 1 minute. If desired, a larger amount of roux can be made to produce thicker soup.
Gradually add roux to soup, stirring constantly. Continue to cook, stirring, until thick and creamy.
Stir in potatoes, parsley and cream. Serve hot, garnished with cheese, bacon bits and/or onions.