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Machine Shed Baked Potato Soup Recipe

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This recipe for Machine Shed Baked Potato Soup, by , is from Miller Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lori Wix
Added: Tuesday, June 9, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 1/2 lb. baby red potatoes (quartered)
3 stalks celery (diced)
1 qt. of water
1 qt. of milk
1 tsp. black pepper
3/4 c. flour
1/4 c. chopped parsley
1/2 lb. raw bacon (diced)
1 jumbo yellow onion (diced)
1/4 c. chicken base
1 tsp. salt
1 1/2 sticks margarine
1 c. whipping cream

Directions:
Directions:
Boil potatoes in water for 10 minutes. Drain and set aside. In 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 hot. DO NOT BOIL. In large, heavy sauce pan, melt margarine and add flour. Mix well and allow to bubble, stirring for 1 minute. While constantly stirring soup, add the flour and margarine mixture 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.

Number Of Servings:
Number Of Servings:
10-12
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
One of mom and dad's favorite places to stop and eat at on the way home or on the way to Nancy's was called the Machine Shed in Davenport, IA. The have the BEST potato soup (next to mom's homemade potato soup, of course)!

 

 

 

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