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  • The Machine Shed's Baked Potato Soup

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    The Machine Shed's Baked Potato Soup
    Servings: 1
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 2 1/2 lb Baby red potatoes, quartered
    • 1/2 lb Raw bacon, diced
    • 1 x Jumbo yellow onion, diced
    • 1/4 bn Celery, diced
    • 1 quart Lowfat milk
    • 1 quart Water
    • 2 Tbsp. Chicken base
    • 1 tsp Salt
    • 1 tsp Black pepper
    • 3/4 c. (1 1/2 sticks) margarine (about)
    • 3/4 c. Flour, (about)
    • 1/4 bn Parsley, minced
    • 1 c. Whipping cream
    •     Shredded Colby cheese, fried bacon bits and/or possibly minced green onions for garnish

    Directions

    1. J, Pewaukee, WI.
    2. Boil potatoes in water to cover 1 minute. Drain; set aside.
    3. In large, heavy pot, saute/fry bacon, onions and celery over medium-high heat till celery is tender. Drain grease and return bacon, onions and celery to pot.
    4. Add in lowfat milk, water, chicken base, salt and pepper. Heat over medium-high heat till very warm but don't let soup boil.
    5. In heavy, large saucepan over low heat, heat margarine. Stir in flour to make a roux. Mix well and let bubble, stirring 1 minute. If you like, a larger amount of roux can be made to produce a thicker soup.
    6. Gradually add in roux to soup, stirring constantly. Continue to cook, stirring, till thick and creamy.
    7. Stir in potatoes, parsley and cream. Serve warm, garnished with cheese, bacon bits and/or possibly onions.
    8. Makes 6 to 8 servings.
    9. Gretchen A. McLaughlin, marketing director of Heart of America Restaurants & Inns, Davenport, Iowa, sent the recipe. The hard owns the Machine Shed restaurants in the Midwest.

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