This recipe walks you through traditional soup-making steps, using time-honored techniques to create restaurant-quality results at home.

1. Cook the Potatoes

Start by boiling the baby red potatoes in a large pot filled with water. Boil for 10 minutes, or until they are just tender. Drain and set aside.

Tip: Use the hot potato water to dissolve the bouillon cubes—this enriches the broth while saving waste.

2. Cook the Bacon

In a sauté pan over medium heat, cook the diced bacon until crispy. Drain the bacon using a slotted spoon and transfer to a paper towel-lined plate to remove excess grease.

3. Sauté the Aromatics

Using the same bacon pan (to retain all that delicious flavor), add the diced onion and celery. Cook over medium-high heat for about 5 minutes, until the celery is tender and the onions are translucent.

4. Build the Soup Base

Return to your large soup pot. Add the following to the pan:

• 8 cups milk

• 3 cups water

• Dissolved chicken bouillon mixture

• Salt and black pepper

Cook the mixture over medium-high heat, stirring frequently, for about 8 minutes, until very hot. Avoid letting it boil—milk can scorch or curdle at high heat.

5. Make the Roux

In a small heavy saucepan, melt ¾ cup of butter over medium-low heat. Add ¾ cup flour, stirring constantly. Cook until the mixture bubbles—this takes 2 to 3 minutes. This roux thickens the soup and adds a slightly nutty flavor.

6. Thicken the Soup

Slowly add the roux to the hot soup while whisking continuously. This will ensure a smooth, creamy texture. Continue stirring for about 4 minutes, until the soup is thick and creamy.

7. Final Touches

Add in:

• Chopped parsley

• The reserved cooked potatoes

• 1 cup whipping cream

Stir gently to combine. Warm everything through, but do not allow it to boil.

8. Serve & Garnish

Ladle the soup into bowls and garnish with your choice of:

• Shredded cheese

• Bacon bits

• Chopped green onions

• Or go all out with all three!