Machine Shed Restaurant Baked Potato Soup |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 12 |
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Tis is a great soup. Ingredients:
2 1/2 lbs baby red potatoes, quartered |
1/2 cup bacon, uncooked finely diced |
1 large 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 3/4 cup butter |
3/4 cup flour |
1/4 bunch fresh parsley, freshly chopped |
1 cup whipping cream |
1/2 cup colby cheese, shredded |
1/4 cup bacon, bits fried |
2 green onions, chopped for garnish |
Directions:
1. In large pot, boil potatoes in water 10 minutes. Drain and set aside. In large heavy pot, sauté bacon, onion and celery over medium-high heat until celery is tender, about 5 minutes.
2. 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.
3. 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.
4. Stir in parsley, reserved potatoes, and cream. Garnish with cheese, bacon bits, onions or all three.
5. Serve hot.
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