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Machine sheds baked potato soup Recipe

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This recipe for Machine sheds baked potato soup, by , is from Gails Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Gail Hagen
Added: Friday, August 21, 2009


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 margarine
6 ounces flour
1 cup whipping cream
1/4 bunch chopped parsley

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 hot. Do not boil.

In a heavy, large sauce pan, melt margarine and add flour (called a roux). Mix well and allow to bubble, stirring for 1 minute. While constantly stirring soup, add flour/ margarine 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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