This recipe for Potato Soup is my post popular recipe. I came across this recipe years ago on the Internet when I first started looking for recipes. It's from a restaurant called "The Machine Shed" that is located back in the Midwest. On Halloween night I have served this to the kids in orange pumpkin shaped bread bowls.
Potato Soup
6 to 7 medium potatoes, baked, peeled & diced
1/2 lb. diced bacon
1 jumbo yellow onion, diced
3 to 4 stalks of celery, diced
1 quart of milk
1 quart of water
2 T. chicken base*
1 t. salt
1 t. pepper
3/4 cup butter or margarine
3/4 cup flour
toppings: chopped parsley, green onion, shredded cheese and crumbled bacon
In a large heavy pot, saute the bacon pieces till about halfway cooked through. Drain most of the grease. Add the onions and celery and saute until vegetables are crisp tender. Drain off any excess bacon grease. Add milk, water, chicken base, salt and pepper. cook over medium high heat till hot; but do not boil. In small saucepan over low heat melt butter. Add flour and stir to make s roux. Stir for about a minute. Gradually add roux to soup; stirring constantly until thickened. Stir in potatoes. Ladle in bowls and serve with favorite toppings. 8 servings
*Chicken base is a paste. Similar to bouillon, but it paste form. Bases tend to have a richer flavor than bouillons and give soups a better taste. However, chicken bouillon could be added if you do not have chicken base.
Enjoy!
