Machine Shed Restaurant Baked Potato Soup Food

THE MACHINE SHED'S BAKED POTATO SOUP

Steps:

• 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. Add in the heavy cream. Stir in potatoes and parsley.
• 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.

MACHINE SHED RESTAURANT BAKED POTATO SOUP

Steps:

• In large pot, boil potatoes in water 10 minutes. Drain and 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, about 8 minutes, stirring often. Do not let mixture boil.
• 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.
• Stir in parsley, reserved potatoes, and cream. Garnish with cheese, bacon bits, onions or all three.
• Serve hot.

THE MACHINE SHED BAKED POTATO SOUP

Steps:

• Place potatoes in lightly salted boiling water for 10 to 12 minutes or until tender.
• Drain, return to hot pan and set aside.
• In large, heavy pot, saute bacon, onion, and celery over medium-high heat until celery is tender.
• Drain grease and return bacon, onion, and celery to pot.
• Add milk, water, chicken base, salt and pepper.
• Heat over medium-high heat until very hot but do not let soup boil.
• In heavy, large saucepan over low heat, melt margarine.
• Stir in flour to make a roux.
• Mix well and let bubble, stirring constantly, for 1 minute.
• If desired, a larger amount of roux can be made to produce a thicker soup.
• Gradually add roux to soup, stirring constantly.
• Continue to cook, stirring, until thick and creamy.
• Stir in potatoes, parsley and whipping cream.
• Serve hot, garnished with shredded cheese, bacon bits and/or green onion.