DISCLAIMER: This recipe will leave you with a sink full of dirty dishes! Both pots/pans and lots of empty soup bowls! But it is the kind of soup that sticks to your bones. Don’t say I didn’t warn you!
- 2 1/2 lbs. white potatoes (diced)
- 2 yellow onions (diced)
- 1 lb. bacon (crumbled)
- 3 stalks of celery (diced)
- 4-6 tsp. chicken granulated bouillon
- 1 can chicken broth
- 1 cup whipping cream
- 1 quart milk
- 2 sticks margarine
- 1 cup of flour
- 1 tsp. salt
- 1 tsp. pepper
- cheddar cheese to garnish!
Dice potatoes and boil in a pot of water for 10 minutes. Then strain and set aside in a large bowl.
Fry the bacon. After the bacon is done crumble it up in the bowl with the boiled potatoes. Save the skillet with bacon grease.
Dice up the onions and celery and then cook them in the bacon grease. Sauté them until the celery is tender. Then drain and add to the bowl of boiled potatoes and crumbled bacon.
In a four quart pot add milk and water, salt and pepper, whipping cream, and chicken broth. Heat until very hot but do not boil.
Meanwhile, melt margarine in a sauce pan. Once margarine is melted add flour and mix well. Allow the mixture to bubble while stirring for one minute. (Flour mixture should be like a paste – you may need to add more margarine or flour to get the consistency.)
Then add half of the flour mixture to the milk and water mixture. Stir constantly. Keep adding the flour mixture until you can feel it start to thicken. Thicken and add chicken bouillon.
Then add the potatoes, celery, onion, and bacon. Serve and garnish with shredded cheddar.
Oh yummy! Enjoy!
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