The Machine Shed Baked Potato Soup
- 2 1/2 lbs baby red potatoes, quartered
- 1/2 lb bacon, diced
- 1 large yellow onion, diced
- 1/4 bunch celery, diced
- 1 quart milk
- 1 quart water
- 2 tablespoons chicken base
- 1 teaspoon salt
- 1 teaspoon black pepper
- 3/4 cup margarine
- 3/4 cup flour
- 1/4 bunch parsley, chopped
- 1 cup whipping cream
- GARNISHES
- colby cheese, shredded
- bacon bits, fried
- green onion, chopped
- Place potatoes in lightly salted boiling water for 10 to 12 minutes or until tender.
- Drain, return to hot pan and set aside.
- In large, heavy pot, saute bacon, onion, and celery over medium-high heat until celery is tender.
- Drain grease and return bacon, onion, and celery to pot.
- Add milk, water, chicken base, salt and pepper.
- Heat over medium-high heat until very hot but do not let soup boil.
- In heavy, large saucepan over low heat, melt margarine.
- Stir in flour to make a roux.
- Mix well and let bubble, stirring constantly, for 1 minute.
- If desired, a larger amount of roux can be made to produce a thicker soup.
- Gradually add roux to soup, stirring constantly.
- Continue to cook, stirring, until thick and creamy.
- Stir in potatoes, parsley and whipping cream.
- Serve hot, garnished with shredded cheese, bacon bits and/or green onion.
baby red potatoes, bacon, yellow onion, celery, milk, water, chicken base, salt, black pepper, margarine, flour, parsley, whipping cream, colby cheese, bacon bits, green onion
Taken from www.food.com/recipe/the-machine-shed-baked-potato-soup-472825 (may not work)