Machine Sheds 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.

BAKED POTATO SOUP

Steps:

• Preheat the oven to 400 degrees F.
• Wash the potatoes and prick them several times with a fork. Wrap them individually in foil and bake until they are soft when squeezed, about 1 hour (see Cook's Note). Let the potatoes cool slightly.
• While the potatoes bake, cook the bacon in a small skillet, in a microwave or on an indoor grill until crisp. Drain the bacon on paper towels and, when cool enough to handle, crumble into small pieces. Set aside.
• In a large heavy saucepan, melt the butter over low heat. Add the flour, stirring constantly for 1 minute until smooth. Gradually whisk in the milk and cook over medium heat, stirring constantly, until the mixture is thick and bubbling, 5 to 10 minutes. Cut the potatoes in half lengthwise and scoop the flesh into the thickened milk mixture. Add the Cheddar, salt, pepper, green onions and reserved bacon. Cook over low heat just until heated through, then stir in the sour cream. Garnish with shredded Cheddar, crumbled bacon and chopped green onions and serve with more sour cream on the side.

MACHINE SHED BAKED POTATO SOUP RECIPE - (4/5)

Steps:

• Boil potatoes in water for 10 minutes, drain and set aside. In a large, heavy pot sautee bacon, onions, and celery over medium high heat until celery is tender. Drain bacon grease and return bacon, onions, and celery to the pot. Add milk, water, chicken base, salt, and pepper to the bacon mixture. Heat over medium high heat until very hot, but DO NOT BOIL. In another large, heavy sauce pan, 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 and mrgarine mixture (roux) slowly. Continue stirring soup until thick and creamy. Stir in the parsley, potatoes, and cream. Garnish with shredded Colby Cheese, fried bacon bits, chopped green onions...any or all. Serve hot with warm french or sourdough bread and butter.

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.