3/4 cup salted butter
3/4 cup flour
1/4 bunch freshly chopped parsley
1 cup whipping cream
Cheese, shredded
Fried bacon bits
Green onions, chopped
PREPARATION
In a large pot, boil potatoes in enough water to cover for 10 minutes. Reserve 1 cup of the cooking water. Drain potatoes and set aside.
Dissolve bouillon cubes in reserved hot potato water. Set aside.
In sautΓ© pan, cook bacon until crisp. Drain bacon fat and place cooked bacon on paper towels over plate to drain more.
Add onion and celery to bacon pan over medium-high heat until celery is tender, about 5 minutes.
To the large potato pan, add milk, water, bouillon mixture, salt and pepper. Cook over medium-high heat until mixture is very hot, about 8 minutes, stirring often. Do not let mixture boil.
In small, heavy saucepan melt butter. Add flour and mix well. Cook over medium-low heat until mixture bubbles, stirring 2 to 3 minutes to make a roux. While constantly stirring soup, add roux slowly until soup is thick and creamy, about 4 minutes. Stir in parsley, reserved potatoes, and cream.
Garnish with cheese, bacon bits, and green onions. Serve hot.
