In large pot, bring potatoes, celery & onion to a boil in 2 cups of broth. Cook until potatoes are tender, 15 minutes. Drain & reserve liquid.
Combine reserved broth and half & half in pot. In a bowl, combined melted butter and flour. Stir into half & half mixture over medium heat. Stir until thickened. Stir in reserved vegetables, remaining broth, bouillon, & pepper. Heat through and serve.
Originally Submitted
11/1/2010
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