Copycat Machine Shed Baked Potato Soup
From the kitchen of Nicolle Wussow, Milk-n-More Farms, Cecil, Wis.
Ingredients
- 2.5 lbs Baby red potatoes quartered
- 3 stalks Celery diced
- 1 qt Water
- 1 qt Milk whole
- 1 tsp Pepper
- ¾ cup Flour
- ¼ cup Parsley chopped
- ½ lbs Bacon (raw) diced
- 1 Jumbo yellow onion diced
- ¼ cup Chicken base
- 1 tsp Salt
- 1½ sticks Butter
- 1 cup Whipped cream
Instructions
- Boil potatoes in water for 10 min. Drain and set aside.
- In a large heavy pot, saute bacon, onion and celery over medium-high heat until celery is tender. Drain bacon grease and return bacon, onions and celery to pot.
- Add milk, water, base, salt and pepper. Heat over medium-high heat until very hot, but DON'T boil.
- In large heavy sauce pan, melt butter and add flour (roux). Mix well and allow to bubble, stirring for 1 minute.
- While constantly stirring soup, add the roux slowly. Continue stirring until thick and creamy. Stir in parsley, potatoes and cream.
- Garnish with shredded Colby cheese, bacon bits and chopped green onions. Serve hot.
Notes
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