CopyKat.com is the creation of Stephanie Manley. Stephanie started publishing recipes on the web in 1995 as a means to capture her family recipes in a format that they would not be thrown away.
Over the years 
Using tender red potatoes instead of regular potatoes makes this baked potato soup extra special.
2 1/1 lbs. Baby Red Potatoes (quartered)
1/2 lb. raw bacon (diced)
1 Jumbo Yellow Onion (diced)
1/4 Bunch Celery (diced)
1 quart water
2 ounces Chicken Base
1 quart Milk
1 tsp. Salt
1 tsp. Black Pepper
1 1/2 Sticks Margarine
6 ounces Flour
1 C. Whipping Cream
1/4 Bunch Chopped Parsley
1/2 lb. raw bacon (diced)
1 Jumbo Yellow Onion (diced)
1/4 Bunch Celery (diced)
1 quart water
2 ounces Chicken Base
1 quart Milk
1 tsp. Salt
1 tsp. Black Pepper
1 1/2 Sticks Margarine
6 ounces Flour
1 C. Whipping Cream
1/4 Bunch Chopped Parsley
Boil Potatoes in water for 10 minutes. Drain and set aside. In a large, heavy pot, saute bacon, onions, and celery over medium-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 medium-high heat until very hot. Do Not Boil. In a heavy, large saucepan, melt margarine and add flour (called a roux). Mix well. and allow to bubble, stirring for 1 minute. While constantly stirring soup, add the flour & margarine mixture (roux) slowly. Continue stirring soup until thick and creamy. Stir in potatoes and parsley. Serve while hot. Garnish with shredded Colby cheese, fried bacon bits, and chopped green onions or all three. My personal suggestion: all three is the best.
This is called "Baked Potato Soup" but the potatoes are boiled! Why?!
I believe it gets called baked potato soup because of the addition of sour cream, cheese, and bacon. In the US we tend to serve baked potatoes with sour cream, cheese, bacon, and more. Sadly, some restaurants boil large potatoes and call them baked potatoes too.