Machine Shed Restaurant Baked Potato Soup
- 2 1/2 lbs baby red potatoes, quartered
- 1/2 cup bacon, uncooked finely diced
- 1 large 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 3/4 cup butter
- 3/4 cup flour
- 1/4 bunch fresh parsley, freshly chopped
- 1 cup whipping cream
- 1/2 cup colby cheese, Shredded
- 1/4 cup bacon, bits fried
- 2 green onions, chopped for garnish
- 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.
baby red potatoes, bacon, onion, celery, milk, water, chicken base, salt, black pepper, margarine, flour, parsley, whipping cream, colby cheese, bacon, green onions
Taken from www.food.com/recipe/machine-shed-restaurant-baked-potato-soup-196095 (may not work)