Baked Potato Soup - Machine Shed

By á-2904

Ingredients

• 2 1/2 lbs baby red potatoes
• 1/2 lb uncooked bacon - diced
• 1 jumbo yellow onion - diced
• 3 ribs celery - diced
• 1 quart whole milk
• 1 quart water
• 1/4 c. chicken base
• 1 t. salt
• 1 t. pepper
• 3/4 c. flour
• 3/4 c butter
• 1/4 c. chopped parsley
• 1 c. heavy whipping cream
• shredded Colby cheese, fried b bacon bits and or chopped green onions for garnish

Preparation

Step 1

Boil potatoes in water to cover 10 minutes. Drain; set aside to cool slightly.

In large heavy pot, sauce bacon, onions and celery over medium high heat until celery is tender. Drain off bacon grease and return bacon, onions and celery to pot. Add milk, water, chicken base, salt and pepper. Cook over medium high heat until very hop, but do not let soup boil.

In a large heavy saucepan, melt butter over low heat. Stir in flout to make roux. Mix well and allow to let bubble, stirring 1 minute. If desired, a larger amount of roux can be made to produce thicker soup.

Add roux to soup, stirring constantly. Continue to cook, stirring until thick and creamy. Cut potatoes into bite size pieces and add to soup with parsley and cream. Serve hot in bread bowls or soup bowls and garnish with cheese, bacon and or onions.