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Red Potato Soup

I love to entertain, and this recipe is one of my favorites to fix for guests. Onion, celery and bacon season the thin but creamy broth in this chunky potato soup, which always wins raves when I serve it. -Bev Bosveld, Waupun, Wisconsin

18 ServingsPrep: 30 min. Cook: 15 min.

Ingredients

2-1/2 pound unpeeled small red potatoes, cut into 1-inch cubes
1 large onion, chopped
3 celery ribs, chopped
3 Wright® Brand Bacon strips, chopped

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8 cups milk
4 cups water
3 tablespoons chicken bouillon granules
1 teaspoon salt
1/2 teaspoon pepper
3/4 cup butter, cubed
3/4 cup all-purpose flour
1 cup heavy whipping cream
1/2 cup minced fresh parsley
Shredded cheddar cheese and chopped green onions

Directions

Place potatoes in a saucepan and cover with water. Bring to a boil.
Reduce heat; cover and cook for 10-12 minutes or until tender. Drain
and set aside.
In a Dutch oven or large soup kettle, saute 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 large saucepan, melt butter; stir in flour until smooth. Cook

2 of 2

Red Potato Soup (continued)

Directions (continued)

and stir over medium heat for 1 minute. Gradually add cream. Bring
to a boil; cook and stir for 1-2 minutes or until thickened. Stir
into soup. Add parsley and potatoes; heat through. Sprinkle with
cheese and green onions. Yield: 18 servings (4-1/2 quarts).

Nutrition Facts: 1 serving (1 cup) equals 272 calories, 19 g fat (11 g saturated fat), 56 mg cholesterol, 725 mg sodium, 21 g carbohydrate, 2 g fiber, 6 g protein.