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

1. 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.
2. 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.
3. 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.
4. Stir in parsley, reserved potatoes, and cream. Garnish with cheese, bacon bits, onions or all three.
5. 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)