Machine Shed Restaurant Baked Potato Soup

1. 1

   In large pot, boil potatoes in water 10 minutes. Drain and set aside. In large heavy pot, saute bacon, onion and celery over medium-high heat until celery is tender, about 5 minutes.

2. 2

   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.

3. 3

   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.

4. 4

   Stir in parsley, reserved potatoes, and cream. Garnish with cheese, bacon bits, onions or all three.

5. 5

   Serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.