BAKED POTATO SOUP

By á-2630

Ingredients

• 2 1/2 pounds baby red potatoes quartered
• 1/2 pound raw bacon, diced
• 1 jumbo yellow onion, diced
• 3 ribs celery, diced
• 1 quart milk
• 1 quart water
• 1/4 cup chicken base
• 1 tsp salt
• 1 tsp black pepper
• 1 1/2 sticks margarine
• 3/4 cup flour
• 1/4 cup chopped parsley
• 1 cup whipping cream
• for garnish: shredded Colby cheese, fried bacon bits and chopped green onions.

Details

Servings 10

Preparation

Step 1

Boil potatoes in water for 10 minutes; drain and set aside.

In a large heavy pot, saute bacon, onions and celery until celery is tender. Drain bacon grease; then add milk, water, chicken base, salt and pepper. Heat over medium-high heat until very hot; do not boil.

In large, heavy saucepan, melt margarine and add flour. Mix well and allow to bubble, stirring for 1 minute, to make a roux. SGW. adds: "if desired, a larger amounjt of roux can be used to make the soup thicker."

While constantly stirring soup, slowly add the flour and margarine mixture. Continue stirring soup until thick and creamy. Stir in parsley, potatoes and whipping cream.

Garnish with shredded Colby cheese, fried bacon bits, chopped green onions or all three. Serve while hot.