Recipe Old Fashioned Potato Soup

In a large deep skillet fry the chopped bacon until brown and reserve 2 tbsp of the grease to make a roux.

Recipe old fashioned potato soup. Cut bacon into 1 inch pieces and fry in skillet on low heat until partially cooked limp. Reduce the heat to low and simmer gently until the potatoes are tender about 45 minutes. Continue cooking until the soup begins to bubble again.

Allow the milk to bubble slightly around the edges of the soup pot about 5 to 10 minutes. Remove from the heat and drain away the water from the potatoes. Cook until vegetables are tender about 10 minutes.

Simmer until creamy at least 30 minutes. Bring to a simmer do not let it boil and cook until heated through. Wash peel and chop the potatoes carrots and celery.

While the onions are cooking place the diced potatoes carrots water and chicken soup base or vegetable base. Peel and dice potatoes set aside in a bowl of cold water. Stir in the milk and parsley and continue cooking until mixture is heated through.

Combine flour and butter and cook over medium low heat until a smooth paste is formed approx. In a large pot cook 1st four ingredients until potatoes are soft. Remove from the heat and stir in the milk and parsley.

Peel and chop 4 potatoes into bite sized chunks and place into a medium sized stockpot. Stir in the chopped garlic and fresh thyme leaves and cook until fragrant about 1 minute. Bring to a boil then cook until the potatoes are tender 10 15 minutes.