Moscow Idaho Famous Potato/Bacon Soup

Moscow Idaho Famous Potato/Bacon Soup

Makes 18 Qts. From: Ruth Garfield

1 gallon water

15 LBS. potatoes, peeled and diced

5 Chopped onions (Or 1 Cup dehydrated chopped onion)

2 LBS. celery chopped

1 (4 oz.) jar Chicken flavored bouillon

1/4 Cup dry parsley (Or 1 bunch fresh-just the leaves washed and lightly chopped

1 TBL. salt

1 Tsp. papper

3 Qts. half and half

1 1/2 Cups butter

2 1/4 Cups flour

7 (3oz. pkgs.) Real Bacon Bits

Dice potatoes, onion, and celery. Bring to a boil in 1 gallon water. Simmer till tender. Add seasonings. *If using fresh parsley, do not put it in until the very end.

Melt butter, add flour and blend. Add half and half and stir while cooking until it is smooth and thick. Add white sauce to the cooked vegetables and stir. Turn roaster down to 250 and stir occasionally to prevent burning or scorching. 15-20 minutes before serving, add bacon (and fresh parsley if using it) Stir.