Machine Shed Restaurant Baked Potato Soup
2-1/2 Pounds baby red potatoes, quartered
1/2 Cup uncooked bacon, finely diced
1 jumbo onion, diced
1/4 Bunch celery, diced
2 Quarts milk
1 Quart water
4 Tablespoons chicken base
1 Teaspoon salt
1 Teaspoon black pepper
3/4 Cup margarine or butter, (1 1/2 sticks)
3/4 Cup flour
1/4 Bunch freshly chopped parsley
1 Cup whipping cream
Garnish:
Shredded Colby cheese
fried bacon bits
chopped green onions
In large pot, boil potatoes in water 10 minutes. Drain and set aside. In
large heavy pot, saute bacon, onion and celery over medium-high heat until
celery is tender, about 5 minutes. Remove mixture from pot, drain bacon
grease and return mixture to pot.
Add milk, water, base, salt and pepper. Cook over medium-high heat until
mixture is very hot, about 8 minutes, stirring often. Do not let mixture
boil. .In small, heavy saucepan melt margarine. Add flour and mix well. Cook
over medium-low heat until mixture bubbles, stirring 2 to 3 minutes to make
a roux.
While constantly stirring soup, add roux slowly until soup is thick and
creamy, about 4 minutes. Stir in parsley, reserved potatoes, and cream.
Garnish with cheese, bacon bits, onions or all three. Serve hot.
Servings 10