I will never get tired of this Potato Soup! It is just too perfect and too simple to make! Feel free to modify this very simple recipe to your liking. Have a wonderful day, friends, and I hope you are all well today. Enjoy!

Ingredients:

2 1/2 lbs baby red potatoes, sliced into small bite-sized pieces

1/2 pound uncooked bacon, finely diced

1 medium onion, diced

1/4 bunch celery, diced

8 c milk

3 c water

4 chicken bouillon cubes (use 1 c of the hot potato water to dissolve, then use the 3 cups of water)

1 tsp salt

1 tsp black pepper

3/4 c salted butter

3/4 c flour

1/4 bunch freshly chopped parsley

1 c whipping cream

For garnish:

Shredded cheese

fried bacon bits

chopped green onions

Directions:

Place a large pot with water on the stove, then turn the heat to high. Allow the water to boil.

Add the potatoes and cook for about 10 minutes or until fork-tender. Drain and allow them to cool.

Place a saucepan on the stove and turn the heat to medium. Add the bacon and cook until crispy. Remove from the pan onto a clean plate lined with paper towels to drain any excess grease.

In the same pan with a bit of bacon grease, add celery and onion. Saute until soft.

Add milk, water, bullion, salt, and pepper. Stir until well mixed.

Allow the mixture to simmer for about 8 minutes. Make sure to stir from time to time.

Place a small pan on the stove and turn the heat to medium. Add butter and allow it to melt.

Add flour, then stir and cook for about a minute. Allow it to simmer for a few more minutes until it resembles a roux.

Add the roux into the soup, then stir continuously until well mixed. This will take about 4 minutes.

Add the reserved potatoes, cream, and parsley. Stir until well mixed.

Remove from the heat.

Sprinkle crumbled bacon, onions, and a generous amount of cheese on top.

Serve and enjoy!