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The Machine Shed's Baked Potato Soup
2 1/2 lb baby red potatoes --
: quartered
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
: sticks)
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
: garnish
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
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. Makes 6 to 8 servings.
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