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 image placeholder

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