The Machine Shed's Baked Potato Soup - National Soup Month

A family favorite!

2 1/2 lb. 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. pepper

1 1/2 sticks margarine (or butter)

1/2 c flour

1 cup whipping cream*

1/4 bunch chopped parsley

1. Boil potatoes in water for 10 minutes. Drain and set aside.
2. 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.
3. Add milk, water, chicken base, salt, and pepper. Heat over medium-high heat until very hot. Do not boil.
4. 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.
5. Stir in potatoes, parsley, and cream.
6. Serve hot. Garnish with shredded Colby cheese, fried bacon bits, chopped green onions, or all three.

*Between the butter and the bacon, this is obviously not a low fat dish. You can make it a little better, however, by using milk instead of cream. I've even used fat free milk successfully.