Soups & Stews

Machine Shed Resaurant Baked Potato Soup

Submitted by Sam Holton of twin Falls Idaho

Serves 8-12

Ingredients

• 2 1/2 lbs baby red potatoes quartered 1/2 cup bacon, uncooked finely diced 1 lg onion diced 1/4 bunch celery, diced 2 quarts milk] 1 quart water 4 tbsp chicken base 1 tsp salt 1 tsp black pepper 3/4 cup margarine or butter 3/4 cup flour 1/4 bunch fresh parsley, freshly chopped 1 cup whipping cream 1/2 cup colby cheese, shredded 1/4 cup bacon bits fried 2 green onions, chopped for garnish

Directions

1. In a large pot, boil potatoes in water 10 minutes. Drain & set aside. In a large heavy pot, sauté bacon, onion & celery over med-hi heat until celery is tender, about 5 minutes. Remove mixture from pot, drain bacon grease & return mixture to pot. Add milk, water, base, salt & pepper. Cook over med-hi heat, until mixture is very hot, about 8 minutes, stirring often, Do not let mixture boil. In small, heavy saucepan melt margarine. Add flour & mix well. Cook over med-low heat until mixture bubbles, stirring 2 to 3 minutes to make a roux. While constantly stirring soup, add roux slowly until soup is thick & creamy, about 4 minutes. Stir in parsley, reserved potatoes & cream, Garnish with cheese, bacon bits, onions or all three.