Baked Potato Soup

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Machine Shed Baked Potato Soup with Revisions O’Kray style

by Wendy O’Kray Original recipe from the Machine Shed

  1. 2.5 lb red taters, quartered
  2. 1 lb Aldi‘s thick cut Peppered bacon
  3. 1 jumbo onion, diced
  4. 1 qt. whole milk
  5. 1 qt. water
  6. 2 tbsp chicken base
  7. 1 tsp salt
  8. 1 tsp black pepper
  9. 1.5 sticks butter
  10. .75 cup flour
  11. .25 cup parsley
  12. .25 of bunch of celery, chopped
  13. 1 c heavy cream
  14. 1 c of each for garnish: Colby cheese, bacon bits, *green onions diced

DIRECTIONS

Boil taters, drain, and set aside.

Dice bacon, saute bacon 1/3 of the way, remove most of it to cookie pan and bake in oven @ 350F until very crisp.  Finish rest of bacon in pan to very crisp, remove bacon pieces to separate plate, leaving bacon fat in pan.  Saute the onions and celery, once done, drain fat and add onions and celery to soup pot.

Add milk, water, chicken base, salt and pepper.  Heat over med-high heat until hot, but do not let it boil.

Make a roux. (Melt butter, add flour and stir until the flour browns slightly.  Be careful, as it can burn quickly!) If you want a thicker soup, make more roux!

Add roux to soup slowly and stir with whisk to mix well. 

Stir in taters, bacon, parsley and cream.

Heat for an additional 10-15 minutes.

Serve with toppings.

This recipe will only serve 5-6 people, one med. size bowl.  I usually triple the recipe, as everyone eats at least 2-3 bowls the first day!  It always tastes even better the second day!

This is soon to be a staple in my collection of Soups. Wendy is an amazing cook with great insight into real healthy living. Thank you Wendy! This a gem of a soup brought to better heights.

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