I needed a recipe to use up a large amount of red potatoes after a school fund raising dinner. I was able to actually sell it to the student body it was so good. I also am not a huge potato fan and gravitate towards red potatoes when I do eat them.
1Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat, cover and cook for 10-12 minutes or until tender. Drain, set aside.
2In a kettle, sauté onion, celery and bacon until vegetables are tender; drain well.
3Add milk, water, bouillon, salt and pepper; heat through. (DO NOT BOIL!)
4In a separate large saucepan, melt butter; stir in flour until smooth. Cook and stir over medium heat for 1 minute. Gradually add cream. Bring to a boil; cook and stir over for 1-2 minutes or until thickened.
5Stir into soup stock. Add parsley and potatoes; heat through.