The Machine Shed’s Baked Potato Soup

The Machine Shed’s Baked Potato Soup

Katrina Sandgren - Lehi, UT

This is my favorite potato soup I have tried outside of a restaurant. I do make one variation from the recipe below. It says to cook the bacon with the onions and celery and add it directly to the soup. Because of my dear friend Kayley, who doesn't eat bacon, I tried it once without the bacon added into the soup. Instead I cooked it separately and just left it to be added as a topping. I ended up preferring it this way because I like the bacon better when it is crisp and not soft like when you follow the directions. 

Using tender red potatoes instead of regular potatoes makes this baked potato soup extra special

Ingredients

2 1/1 lbs. 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 Base
1 quart Milk
1 tsp. Salt
1 tsp. Black Pepper
1 1/2 Sticks Butter
6 ounces Flour
1 C. Whipping Cream
1/4 Bunch Chopped Parsley

Instructions

Boil Potatoes in water for 10 minutes. Drain and set aside. In a large, heavy pot, saute bacon, onions, and celery over medium-high heat until celery is tender. Drain bacon grease and return bacon, onions, 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 saucepan, melt margarine and add flour (called a roux). Mix well. and allow to bubble, stirring for 1 minute. While constantly stirring soup, add the flour & margarine mixture (roux) slowly. Continue stirring soup until thick and creamy. Stir in potatoes and parsley. 

Serving

Serve while hot. Garnish with shredded Colby cheese, fried bacon bits, and chopped green onions or all three. My personal suggestion: all three is the best.