5 medium russet potatoes, peeled, washed, cubed
1 small onion, chopped
2 stems of celery, diced
1.5 tblsp celery salt
1 tsp season salt
1 tblsp dried, crushed basil
1 tblsp dried, parsley
1 tblsp black pepper
1 tblsp salt
2 chicken boulion cubes disolved in 5 cups of water
2 tblsp AP flour
4 slices bacon, diced
1.5 cups of milk
Combine ALL ingredients EXECPT: Bacon, Flour and Milk.
Cover and begin a nice fast boil. Once the potatoes become *almost* done, use a masher to break down potatoes. Some like Chunky soup, I like it smoother. Reduce heat to LOW and leave uncovered.
In a 12" skillet, fry bacon till just crisp. Remove to dry, leave grease in pan. Sift flour over grease and combine with spatula. Once flour is combined well, add in milk, stirring vigorously, turn heat to high. Once milk bubbles, add mixture into potatoe pot:
Stir in mixture well. Continue to stir for about a minute, turn heat to medium. Cover pot and allow to simmer for about 10 minutes. Soup will thicken.
If you like your soup more chunky, don't mash as much.
Top with crispy bacon. Cheddar cheese, green onion optional.