"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

The Machine Shed's Baked Potato Soup Recipe

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This recipe for The Machine Shed's Baked Potato Soup, by , is from Mom's Favorite Recipes, 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!

Jan Maksim


2 pounds baby red potatoes, quartered
pound raw bacon, diced
1 jumbo yellow onion, diced
bunch celery, diced
1 quart milk
1 quart water
2 tbsp chicken base
1 tsp salt
1 tsp pepper
cup margarine (1 1/2 sticks about)
cup flour (about)
bunch parsley, chopped
1 cup whipping cream
Shredded Colby cheese, fried bacon bits and/or chopped green onions for garnish

1) Boil potatoes in water to cover 1 minute. Drain, set aside.

2) In large, heavy pot, saute bacon, onions and celery over medium-high heat until celery is tender. Drain grease and return bacon, onions and celery to pot.

3) Add milk, water, chicken base, salt and pepper. Heat over medium-high heat until very hot but do not let soup boil.

3) In heavy, large saucepan over low heat, melt margarine. Stir in flour to make a roux. Mix well and let bubble, stirring 1 minute. If desired, a larger amount of roux can be made to produce thicker soup.
Gradually add roux to soup, stirring constantly. Continue to cook, stirring, until thick and creamy.

Stir in potatoes, parsley and cream. Serve hot, garnished with cheese, bacon bits and/or onions.

Number Of Servings:
Number Of Servings:
6-8 servings
Preparation Time:
Preparation Time:
10 minutes




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