The Machine Shed Baked Potato Soup

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 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
• colby cheese, shredded
• bacon bits, fried
• green onion, chopped

Recipe

• 1 place potatoes in lightly salted boiling water for 10 to 12 minutes or until tender.
• 2 drain, return to hot pan and set aside.
• 3 in large, heavy pot, saute bacon, onion, and celery over medium-high heat until celery is tender.
• 4 drain grease and return bacon, onion, and celery to pot.
• 5 add milk, water, chicken base, salt and pepper.
• 6 heat over medium-high heat until very hot but do not let soup boil.
• 7 in heavy, large saucepan over low heat, melt margarine.
• 8 stir in flour to make a roux.
• 9 mix well and let bubble, stirring constantly, for 1 minute.
• 10 if desired, a larger amount of roux can be made to produce a thicker soup.
• 11 gradually add roux to soup, stirring constantly.
• 12 continue to cook, stirring, until thick and creamy.
• 13 stir in potatoes, parsley and whipping cream.
• 14 serve hot, garnished with shredded cheese, bacon bits and/or green onion.