The Machine Shed Baked Potato Soup

Recipe by Charlotte J
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 45mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • 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.
Advertisement