Machine Shed Restaurant Baked Potato Soup
- 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 Tbsp chicken base
- 1 tsp salt
- 1 tsp black pepper
- 3/4 cup (1 1/2 sticks) margarine or butter
- 3/4 cup flour
- 1/4 bunch freshly chopped parsley
- 1 cup whipping cream
- Shredded Colby cheese, fried bacon bits and/or chopped green onions for garnish
In large pot, boil potatoes in water 10 minutes. Drain and set aside. In large heavy pot, sauté 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 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.Makes 10 to 12 Source:
Submitted by: Recipe Group Member
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