Baked Potato Soup

This recipe is the one they use at the Machine Shed, it's sooo GOOD!

8 cups red potatoes, cut up into bite size pieces

1 jumbo onion, diced (about 2 cups)

1/2 lb raw bacon, diced

3 stalks celery, diced (about 1 1/2 cups)

1 qt water (you can use 1 qt of chicken broth in place of water and chicken base)

1/4 cup chicken base

1 qt milk (I use skim or 2%)

1/2 teaspoon salt

1 teaspoon pepper (I only use 1/2 teaspoon)

3/4 cup flour

1 1/4 sticks butter (10 Tablespoons butter)

1 cup heavy cream

1 Tablespoon parsley

For Garnish:

shredded colby cheese

crumbled fried bacon

chopped green onions

1. Boil potatoes in water  for 10 minutes or until potatoes are tender. Drain; set aside. 

2. Sauté bacon until it starts to brown then add onions and celery over medium-high heat until celery is tender in large, heavy pot. 

3. Drain bacon grease and return bacon, onions and celery to pot.

4. Add milk, water, chicken base, salt and pepper.

5. Heat over medium high heat until very hot but do not let soup boil.

6. Melt butter in a saucepan over low heat.

7. Stir in flour to make a roux.

8. Mix well and allow to let bubble, stirring 1 minute.

9. Gradually add roux to soup, stirring constantly. continue to cook, stirring, until thick and creamy.

10. Stir in potatoes, parsley and cream. Serve hot, garnished with cheese, bacon and onions.

Serves 8-10

Hint:  I like to have everything cut up and all the ingredients ready before I start.  When the potatoes are boiling I start the soup and it all comes together a little easier.