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1
Prepare 4 cups of diced potatoes.
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2
I usually peel each potato partially, usually the areas that look flawed I peel and take out eyes, I leave the rest of the skin on the potatoes.
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3
Set aside.
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4
Dissolve 4 cubes of bullion in 3.5 cups of warm water.
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5
Set aside.
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6
Prepare roux.
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7
Place 2 sticks of butter in bottom of stock pot and melt, add diced onion and minced garlic and saute for 10-15 minutes or until onions appear slightly translucent and pieces have been reduced in size.
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8
Add in 1 cup of flour and cook for an additional 5 minutes until flour is completely incorporated into onion & butter mixture.
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9
This is called a roux (sounds like roo).
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10
In a separate bowl combine potato flakes, bullion water, parsley flakes, salt & pepper.
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11
Mix until there are no lumps.
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12
Add above potato flakes mixture to roux.
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13
Add in slowly, 2 cups at a time.
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14
Stir until combined thoroughly.
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15
Add cream and milk to mixture.
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16
Stir until combined.
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17
Simmer for 20 minutes.
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18
The mixture will look thin.
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19
As it cooks it will thicken up to a nice consistency, no need to add anything to thicken.
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20
In a separate sauce pan cover potatoes with water, add salt to taste and cook as you normally would potatoes.
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21
Bring to a boil and then reduce heat and simmer until diced pieces are fork tender, approximately 20-30 minutes.
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22
NOTE: Do this just before serving.
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23
As you do not add the potatoes until right before serving, no need to cook in soup mixture for an extended period of time.
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24
Once potatoes are fork tender, strain and add them all to the soup mixture.
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25
Combine well.
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26
Laddle soup into individual bowls.
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27
Top with shredded cheddar, crumbled bacon and a pinch of parsley flakes or a sprig of fresh parsley for garnish.
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28
Enjoy!
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29
Note: Soup saves and reheats well.
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30
It will look very thick when you pull it out of the refrigerator.
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31
This is normal.
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32
Do NOT add any liquid to thin out.
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33
Once you heat the soup up it will thin back out.
