Machine Shed Restaurant Baked Potato Soup

READY IN: 1hr 30mins
SERVES: 8-12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In large pot, boil potatoes in water 10 minutes. Drain and set aside. In large heavy pot, sauté bacon, onion and celery over medium-high heat until celery is tender, about 5 minutes.
  • Remove mixture from pot, drain bacon grease and return mixture to pot. Add milk, water, base, salt and pepper. Cook over medium-high heat until mixture is very hot, about 8 minutes, stirring often. Do not let mixture boil.
  • In small, heavy saucepan melt margarine. Add flour and mix well. Cook over medium-low heat until mixture bubbles, stirring 2 to 3 minutes to make a roux. While constantly stirring soup, add roux slowly until soup is thick and creamy, about 4 minutes.
  • Stir in parsley, reserved potatoes, and cream. Garnish with cheese, bacon bits, onions or all three.
  • Serve hot.
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