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Baked Potato Soup




Source of Recipe


The Machine Shed


Recipe Introduction


serves 10-12


Recipe Link: http://www.machineshed.com

List of Ingredients




2 1/2 baby red potatoes (quartered)
3 stalks celery
1 quart water
1 quart milk
1 tsp pepper
3/4 cup flour
1/4 cup parsley
1/2 lb bacon (diced)
1 jumbo onion (diced)
1/4 cup chicken base
1 tsp salt
1 1/2 sticks of butter
1 cup whipping cream


Recipe



Boil potatoes in water for 10 minutes. Drain and set aside.
In a large heavy pot, saute bacon, onions, and celery over medium-high heat until celery is tender. Drain bacon grease and return bacon, onions, and celery to pot.

Add milk, water, chicken base, salt and pepper. Heat over medium-high heat until very not. DO NOT BOIL. In a large, heavy sauce pain, melt butter and add flour (called a roux). Mix well and allow to bubble, stirring for 1 minute. While constantly stirring soup, add the flour and butter mixture (roux) slowly.

Continue stirring soup until thick and creamy.

Stir in parsley, potatoes and cream.

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

Serve while hot.