Machine Shed Restaurant Baked Potato Soup
under 30 minutes
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
3/4 cup flour
1/4 bunch fresh parsley, chopped
1 cup whipping cream
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 a 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.