Recipe by Charlotte J
From the Machine Shed restaurant. The title is misleading, says baked but the potatoes are boiled. If you're driving by one, stop in and have a bite. There are 6 locations: Davenport, IA • Des Moines, IA • Lake Elmo, MN • Rockford, IL • Appleton, WI • Pewaukee, WI.
Top Review by Dienia B.
this soup is awesome , i DID use baked potatoes as i add a few extra when im baking for breakfast potatoes . this is so creamy i used sour cream and chive for cream, just a little ,because of my diet . great soup
- 2 1⁄2 lbs baby red potatoes, quartered
- 1⁄2 lb bacon, diced
- 1 large 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
- 3⁄4 cup flour
- 1⁄4 bunch parsley, chopped
- 1 cup whipping cream
- colby cheese, shredded
- bacon bits, fried
- green onion, chopped
Directions See How It's Made
- Place potatoes in lightly salted boiling water for 10 to 12 minutes or until tender.
- Drain, return to hot pan and set aside.
- In large, heavy pot, saute bacon, onion, and celery over medium-high heat until celery is tender.
- Drain grease and return bacon, onion, 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 constantly, for 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 whipping cream.
- Serve hot, garnished with shredded cheese, bacon bits and/or green onion.