*  Exported from  MasterCook  *
 
                    The Machine Shed’s Baked Potato Soup
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Potato Soups
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2 1/2  Pounds        baby red potatoes -- quartered
      1/2  Pound         raw bacon -- diced
    1                    jumbo yellow onion -- diced
      1/4  Bunch         celery -- diced
    1      Quart         milk
    1      Quart         water
    2      Tablespoons   chicken base
    1      Teaspoon      salt
    1      Teaspoon      black pepper
      3/4  Cup           margarine (about) -- (1 1/2 sticks)
      3/4  Cup           flour (about)
      1/4  Bunch         parsley -- chopped
    1      Cup           whipping cream
                         Shredded Colby cheese -- fried bacon bits
                         and/or chopped green onions for garnish
 
 Boil potatoes in water to cover 1 minute. Drain; set aside.
 
 In large, heavy pot, saute bacon, onions and celery over medium-high heat
 until celery is tender. Drain 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 but do not let soup boil.
 
 In heavy, large saucepan over low heat, melt margarine. Stir in flour to make
 a roux. Mix well and let bubble, stirring 1 minute. If desired, a larger
 amount of roux can be made to produce a thicker soup.
 
 Gradually add roux to soup, stirring constantly. Continue to cook, stirring,
 until thick and creamy.
 
 Stir in potatoes, parsley and cream. Serve hot, garnished with cheese, bacon
 bits and/or onions. Makes 6 to 8 servings. 
 
 
 
 
 
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