I will try my best to go through the soup recipe. My problem is that I rarely leave any recipe as is. I think soup is something you really cannot mess up, so feel free to tweak this any way you want:
Red potatoes--I used 5 med-large. I'm sure you could use any type potato or combination of potatoes. Cut into small chunks. Place in about 4 cups of salted water. Cook until tender.
Saute the following in a large soup pot until vegetables are tender and bacon is cooked. It will leave the sticky brown stuff in the bottom of the pan, which adds even more flavor:
Large onion--I never buy anything but sweet onions, so this is what I use. Dice.
Celery--3 ribs--finely dice.
Bacon--I use 3 pieces and chop it up good.
Pepper--personal preference. I use a lot of fresh ground.
After the celery, onion, bacon are cooked, pour the potatoes and the water into that pot and stir it from the bottom to loosen up all of that flavor.
Next add about 8 cups of milk--I happen to only use 2%, so that is what it gets.
Add 3 tablespoons of chicken boullion granules.
While this is simmering--don't boil!--I put maybe half a stick of butter and 2 heaping tablespoons of flour in a pan and melt it down..then I slowly add 1 cup of cream,. Whisk well. I always, always have Half & Half on hand, so that is what I use..just mix it all up really well and then add that to the soup in the pot. It acts as a thickener, but you may want more, depending on how thick you like it.
Add as much fresh parsley as you like. I've never tried dry parsley with this. And let it just sit there and simmer until you're ready for it, stirring well so that nothing sticks to the bottom.
When I serve it (to just ME, since my husband doesn't eat soup), I put a sprinkling of shredded cheese and maybe some chives on top.
If you have any questions, please leave your Email and I will try to get back to you..but you really cannot go wrong with soup. Enjoy!
