BAKED POTATO SOUP
The Machine Shed Restaurant Recipe
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 a large heavy pot, saute the bacon, onion and celery over medium-high heat until the celery is tender, about 5 minutes. Remove the 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.