Can I have a potato soup recipe please that uses red potatoes?

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sunriseslots

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Ingredients:
2-1/2 pound unpeeled small red potatoes, cut into 1-inch cubes
1 large onion, chopped
3 celery ribs, chopped
3 bacon strips, chopped
8 cups milk
4 cups water
3 tablespoons chicken bouillon granules
1 teaspoon salt
1/2 teaspoon pepper
3/4 cup butter, cubed
3/4 cup all-purpose flour
1 cup heavy whipping cream
1/2 cup minced fresh parsley
Shredded cheddar cheese and chopped green onions
Directions:
Place 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 and set aside.
In a Dutch oven or large soup kettle, saute the onion, celery and bacon until vegetables are tender; drain well. Add the milk, water, bouillon, salt and pepper; heat through (do not boil).
In a 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 for 1-2 minutes or until thickened. Stir into soup. Add parsley and potatoes; heat through. Sprinkle with cheese and green onions. Yield: 18 servings (4-1/2 quarts).
 
Loaded Baked Potato Soup
Creamy potato cheese soup with tons of flavor and all your favorite baked potato toppings for a wonderful texture.

Prep. Time: 0:35
Serves: 2-4

2 cups chicken broth
3 med. red potatoes - cubed
2 green onions - trimmed, sliced
1/2 rib celery - minced
1/4 med. carrot - grated
2 tsp. distilled white vinegar
1 tsp. salt
1 1/2 cups milk mixed with 2 Tbls. all-purpose flour
1/4 cup shredded cheddar cheese
1/4 cup shredded Monterey Jack cheese
2-6 strips cooked bacon - crumbled

-Bring first 7 ingredients to boil in a saucepan over medium-high heat. Cover and simmer over medium-low heat for 20 minutes, stirring occasionally.
-Whisk the milk/flour mixture into the soup, then stir in cheese and bacon.
-Simmer, uncovered, 5-8 minutes, or until thick, stirring constantly.
 
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