Machine Shed's Baked Potato Soup Jan Peterson

2 1/2 lb. baby red potatoes quartered

Boil Potatoes in water for 10 min. Drain and set aside.

1/2 lb. raw bacon diced 1 Jumbo Yellow Onion diced

1/4 bunch celery diced 1 qt. water

2 oz. chicken base 1 qt. milk

1 tsp. salt 1 tsp. pepper

1 1/2 sticks margarine 6 oz. flour

1 cup whipping cream 1/4 bunch chopped Parsley

In 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 minutes. While constantly stirring soup., add the flour, margarine mixture (roux) slowly. Continue stirring soup and until thick and creamy. Stir in potatoes, parsley and cream. Serve while hot. Garnish with shredded colby cheese, fried bacon bits, chopped green onions or all three. I made this cutting down margarine to 1 stick and omitting whipping cream. It is very good.