Machine Shed Restaurant Baked Potato Soup
.
2-1/2 Pounds baby red potatoes, quartered
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 Tablespoons chicken base
1 Teaspoon salt
1 Teaspoon black pepper
3/4 Cup margarine or butter, (1 1/2 sticks)
3/4 Cup flour
1/4 Bunch freshly chopped parsley
1 Cup whipping cream
Garnish:
Shredded Colby cheese
fried bacon bits
chopped green onions
.
In large pot, boil potatoes in water 10 minutes. Drain and set aside. In large heavy pot, saute 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.
.
Servings: 10
Posts
