Friday, June 24, 2011

Machine Shed's Baked Potato Soup

How could I never have posted this before? It's Nick's favorite food in the world!

2 1/2 lb. baby red potatoes (quartered)
1/2 lb. raw bacon, diced
1 jumbo yellow onion, diced
1/4 bunch celery, diced
1 quart water
2 ounces chicken soup base
1 quart milk
1 tsp. salt
1 tsp. black pepper
1 1/2 sticks margarine (butter is the obvious substitute here)
1 1/2 c flour
1 c whipping cream (or half and half)
1/4 bunch chopped parsley
  1. Boil potatoes in water for 10 minutes. Drain and set aside.
  2. In a large, heavy pot, saute bacon, onions, and celery over medium heat until celery is tender. Drain bacon grease and return stuff to the pot.
  3. Add milk, 1 qt. water, chicken base, salt and pepper. Heat over med. heat until very hot, but do not boil.
  4. In a heavy saucepan, melt butter and add flour, making a roux. Mix well and allow to bubble, stirring for 1 minute. While constantly stiffing the soup, add the roux slowly. Continue to stir until thick and creamy.
  5. Stir in potatoes, parsley and cream.
  6. Serve hot. Garnish with shredded Colby, fried bacon bits, chopped green onions, or all three.
NOTES: I quite often do not have cream and have just substituted another cup of milk instead. It kinda balances all that butter and bacon anyway.


Molly said...

This is one of our favorites, too! Sometime I'll have to pass along our favorite EASY crock pot potato soup recipe.

Margaret Mary said...

NOTES TO SELF: Next time try cooking the bacon separately to see if it gets crisper AND try 3/4 cup of flour in the roux.

Also, I had lots of cream when I made it this time and boy was that good! (3 c cream + 2 c milk)

Donna Shogren said...

Made this one tonight. Fabulous!! I didn't have bacon, but since I save the grease I used that to saute the vegetables and it worked wonderfully. I added bacon bits at the end. I would agree with reducing the flour in the roux, it was really thick.