Machine Shed Restaurant Baked Potato Soup - cooking recipe

Ingredients

2 1/2 lbs baby red potatoes, quartered
1/2 cup bacon, uncooked finely diced
1 large onion, diced
1/4 bunch celery, diced
2 quarts milk
1 quart water
4 tablespoons chicken base
1 teaspoon salt
1 teaspoon black pepper
3/4 cup margarine or 3/4 cup butter
3/4 cup flour
1/4 bunch fresh parsley, freshly chopped
1 cup whipping cream
1/2 cup colby cheese, Shredded
1/4 cup bacon, bits fried
2 green onions, chopped for garnish

Preparation

In large pot, boil potatoes in water 10 minutes. Drain and set aside. In large heavy pot, saute 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.