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The Machine Shed's Baked Potato Soup
2 1/2 lb baby red potatoes --
1/2 lb raw bacon -- diced
1 jumbo yellow onion -- diced
1/4 bn celery -- diced
1 qt milk
1 qt water
2 TB chicken base
1 ts salt
1 ts black pepper
3/4 c margarine -- (about) (1 1/2
3/4 c flour -- (about)
1/4 bn parsley -- chopped
1 c whipping cream
: Shredded Colby cheese --
: fried bacon bits
: and/or chopped
: green onions for
Boil potatoes in water to cover 1 minute. Drain; set aside.
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.
Add milk, water, chicken base, salt and pepper. Heat over medium-high
heat until very hot but do not let soup boil.
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 a thicker
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. Makes 6 to 8 servings.