Machine Shed's Recipe
- 2 1/2 pounds baby red potatoes, quartered
- 1/2 cup uncooked bacon, diced
- 1 large onion, diced
- 1/4 of a bunch of celery, diced
- 2 quarts milk
- 1 quart water
- 2 ounces chicken base
- 1 teaspoon salt
- 1 teaspoon black pepper
- 3/4 cup margarine
- 3/4 cup flour
- 1/4 bunch freshly chopped parsley
- 1 cup whipping cream
- shredded colby cheese
- fried bacon bits
- chopped green onions
In large pot, boil potatoes for 10 minutes. Drain, set aside. In large heavy pot, sauté bacon, onion, and celery over medium-high heat until celery is tender, about 5 minutes. 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, but do not let it boil.
In a small saucepan melt margarine. Add flour and mix well. Cook over medium heat until mixture bubbles, stirring 1 minute to make a roux.
While constantly stirring soup, add roux slowly until soup is thick and creamy. Stir in parsley, reserved potatoes and cream. Garnish with cheese, bacon bits, and onions. Serve hot.