This is a fabulous potato soup recipe. I have been making this for years. It is an recipe from a restaurant called The Machine Shed. I am always asked to make it by my family as well as for big gatherings. We also have it on Halloween every year before the kids go Trick-O-Treating. Our local store makes individual bread bowls that are orange and look like pumpkins. They love the soup in these festive bread bowls. It is a bit of a time consuming recipe to make, but well worth it once in awhile.
- 6 -7 medium potatoes, baked, peeled & diced
- 1⁄2 lb 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)
- 3⁄4 cup flour (about)
- 1⁄4 bunch parsley, chopped
- 1 cup whipping cream
- crumbled bacon (to garnish)
- chopped green onion (to garnish)
- shredded colby
- In large, heavy pot, saute bacon, onions and celery over medium-high heat until celery is tender. (I like to cook the bacon first and get it it almost crispy before adding the celery and onions).
- 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.