Lucky Wake-Up Potato Soup


  • 2 1/2 pounds baby red potatoes, sliced into small bite sized pieces
  • 1 medium onion, diced
  • 1/4 bunch celery, diced
  • 8 cups milk
  • 4 cups water
  • 4 chicken bullion cubes (use a cup of the hot potato water to dissolve, then use the cup of hot water in place of one of the above cups of water)
  • 1/2 regular package uncooked bacon, finely diced
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • pinch of nutmeg
  • ear of corn
  • bit of spinach
  • 1 diced red pepper
  • 3/4 cup salted butter
  • 3/4 cup flour
  • 1/4 bunch freshly chopped parsley
  • For garnish -Shredded cheese fried bacon bits chopped green onions


1 In large pot, boil potatoes in water 10 minutes. Drain and set aside.
2 In sauté pan, cook bacon until crisp.
3 Drain bacon fat and place on paper towel over plate to drain more.
4 Add onion, celery, spinach and red pepper to bacon pan over medium-high heat until celery and red pepper are tender, about 5 minutes.
5 To the large potato pan, add milk, water, bullion, corn kernels, salt and pepper.
6 Cook over medium-high heat until mixture is very hot, about 8 minutes, stirring often.
7 Do not let mixture boil. In small, heavy saucepan melt butter.
8 Add flour and mix well.
9 Cook over medium-low heat until mixture bubbles, stirring 2 to 3 minutes to make a roux.
10 While constantly stirring soup, add roux slowly until soup is thick and creamy, about 4 minutes.
11 Stir in parsley, a pinch of nutmeg, cooked corn and reserved potatoes.
12 Garnish with cheese, bacon bits, onions or all three.