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The Machine Shed's Baked Potato Soup by

Tags: soups


2 1/2 pounds baby red potaotoes, quartered
1/2 pound raw bacon, diced
1 jumbo yellow onion, diced
1/4 bunch celery, diced
1 quart water
2 ounces chicken base
1 quart milk
1 teaspoon salt
1 teaspoon black pepper
1 1/2 sick margarine
6 ounces flour
1 cup whipping cream


Boil potatoes in water for 10 minutes. Drain and set aside

In a larage heavy pot, saute bacon, onions, and celery over medium high heat until celery is tender. Drain bacon 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. do not boil

In a heavy large sauce pan, melt margarine and add flour. Mix well and allow to bubble, stirring for 1 minute. While constantly stirring soup, add the flour magarine mixture slowly. Continue stirring soup until thick and creamy
Stir in potoatoes, parsley and cream

Serve while hot. Garnish with shredded Colby cheese, fried bacon bits, chopped green onion, or all three

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