Machine Shed Baked Potato Soup
Absolutely delicious soup. Great potluck offering.
- 2 1/2 lbs baby red potatoes, quartered
- 3 stalks celery, diced
- 1 quart water
- 1 quart milk
- 1 tsp black pepper
- 3/4 c flour
- 1/4 c parsley, chopped
- 1/2 lb raw bacon, diced
- 1 jumbo yellow onion, diced
- 1/4 c chicken BASE
- 1 tsp salt
- 1 1/2 sticks, margarine
- 1 cup whipping cream
- Colby Cheese, shredded; Green Onions, chopped; Fried Bacon Bits, crumbled for garnish as desired.
Boil potatoes in water for 10 minutes, drain and set aside.
In a large, heavy pot sautee bacon, onions, and celery over medium high heat until celery is tender. Drain bacon grease and return bacon, onions, and celery to the pot.
Add milk, water, chicken base, salt, and pepper to the bacon mixture. Heat over medium high heat until very hot, but DO NOT BOIL.
In another large, heavy sauce pan, melt margarine and add flour (called a roux). Mix well and allow to bubble, stirring for 1 minute.
While constantly stirring soup. add the flour and mrgarine mixture (roux) slowly. Continue stirring soup until thick and creamy.
Stir in the parsley, potatoes, and cream.
Garnish with shredded Colby Cheese, fried bacon bits, chopped green onions...any or all.
Serve hot with warm french or sourdough bread and butter.