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The Baked Potato Soup

The Baked Potato Soup is a soups recipe made with Baby Red Potatoes Quartered, Celery Diced, Chicken Base, Salt, and Black Pepper. Scale it up or down for the number of people at the table.

Ingredients

• 2 1/2 lb
• 1/4 bunch
• 2 tbsp
• 1 tsp
• 1 tsp
• 3/4 cup
• 1 cup

Method (preview)

1. 1

   In large, heavy pot, saute bacon, onions and celery over medium-high heat until celery is tender.

2. 2

   Drain grease and return bacon, onions and celery to pot.

3. 3

   Add milk, water, chicken base, salt and pepper. Heat over medium-high heat until very hot but do not let soup boil.

4. 4

   In heavy, large saucepan over low heat, melt margarine.

5. 5

   Stir in flour to make a roux.

6. 6

   Mix well and let bubble, stirring 1 minute.

7. 7

   If desired, a larger amount of roux can be made to produce a thicker soup.

8. 8

   Gradually add roux to soup, stirring constantly. Continue to cook, stirring, until thick and creamy.

9. 9

   Stir in potatoes, parsley and cream. Serve hot, garnished with cheese, bacon bits and/or onions. Makes 6 to 8 servings.