Using tender red potatoes instead of regular potatoes makes this baked potato soup extra special.
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The Machine Shed’s Baked Potato Soup
March 27, 2009 3 Comments
The Machine Shed's Baked Potato Soup
This soup is so yummy!
Ingredients
- 2 1/1 pounds Baby Red Potatoes (quartered)
- 1/2 pounds raw bacon (diced)
- 1 Jumbo Yellow Onion (diced)
- 1/4 Bunch Celery (diced)
- 1 quart water
- 2 ounces Chicken Base
- 1 quart Milk
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
- 1 1/2 Sticks Margarine
- 6 ounces Flour
- 1 cup Whipping Cream
- 1/4 Bunch Chopped Parsley
Instructions
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.
Print Recipe
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