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 bunch  celery (diced)
1 quart  water
2 oz.  chicken base
1 quart  milk
1 tsp  salt
1 tsp  pepper
3/4 cup  (1 1/2 sticks) margarine
6 oz.  flour
1 cup  whipping cream
3 Tbsp  chopped parsley
 
boil potatoes in water to 10 minutes. drain and set aside. in a large, 
heavy pot, saute' bacon, onions and celery over med. high heat until 
celery is tender. drain bacon grease and return bacon, onions, and celery 
to pot. add milk, water, chicken base,salt and pepper. heat over med. 
high heat until very hot. do not boil. in a large heavy sauce pan, melt 
margarine and add flour. mix well and allow to bubble, stirring for one 
minute. while constantly stirring soup add the flour margarine mixture 
slowly. continue stirring soup until thick and creamy. stir in potaoes, 
parsly and cream. serve while hot. garnish with shredded colby cheese, 
fried bacon bits, chopped green onions, or all three. 
 
-- 
(ID: 4150) Mirror: rec.food.recipes: Tue, Jan 4, 2005


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