There is nothing that is better on a cold winter day than a bubbling pot of old-fashioned potato soup with bacon and some hot crusty bread fresh from the oven! This is comfort food at its best. Who knows? It just might remind your husband of one of the reasons why he asked you to marry him. Mine remembered! Enjoy!
Wash, peel and chop the potatoes, carrots, and celery.
In a large, deep skillet, fry the chopped bacon until brown, and reserve 2 TBSP of the grease to make a roux.
Saute the potatoes, onion, celery and carrots in the remaining grease in the skillet until the onion is translucent. Drain and spoon the vegetables out of the skillet and set aside. Wipe out the skillet with a paper towel. Heat the skillet over medium heat and add 2 tablespoons of bacon grease and 2 tablespoons of butter. When a pinch of flour makes the oil bubble, Stir in 4 tablespoons of flour and make a simple roux. Let it bubble for a couple of minutes, or until it starts to turn a very light brown.
My substitute for All Purpose Flour is My Kitchen Flour and consists of equal parts of these four flours:
MY KITCHEN FLOUR
Brown rice flour, superfine
Using a whisk, add the 4 cups of chicken stock, slowly to the roux.
Return the pre-cooked vegetables to the skillet and add the seasonings: basil, celery powder, garlic powder and the bay leaf, salt and pepper. Stir the mixture.
Cook over medium low heat until the potatoes are about half done, about 20 minutes, then add the bacon, heavy cream and the parsley.
Simmer on lowest setting until potatoes are tender, about 10 to 15 minutes. Check the seasoning to see if it needs more salt.