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Machine Shed's Baked Potato Soup Recipe

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This recipe for Machine Shed's Baked Potato Soup is from Yesterday and Today; Our Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 1/2 pounds baby red potatoes, quartered
1/2 pound raw bacon, diced
1 jumbo yellow onion, diced
1/4 bunch celery, diced
1 quart milk
1 quart water
2 ounces chicken base
1 tsp salt
1 tsp black pepper
1 1/2 sticks butter
6 ounces flour
1 cup whipping cream
1/4 bunch chopped parsley
Directions:
Directions:
Boil potatoes in water for 10 minutes. Drain and set aside. In a large 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 a heavy sauce pan, melt butter and add flour (called a roux). Mix well and allow to bubble, stirring for 1 minute. While constantly stirring soup, add flour/ butter mixture slowly. Continue stirring soup until thick and creamy. Stir in potatoes, parsley, and cream.
Serve while hot. Garnish with shredded Colby cheese, fried bacon bits, chopped green onions, or all three.

 

 

 

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