BAKED POTATO SOUP

One of my very favorite soup recipes, Baked Potato Soup, is thick and hearty, great for a crisp fall night.

BAKED POTATO SOUP

2 1/2 lb. baby red potatoes (quartered)
3 stalks celery (diced)
1 quart water
1 quart milk
1 tsp. black pepper
3/4 C. flour
1/4 C. chipped parsley
1/2 lb. raw bacon ( diced)
1 jumbo yellow onion (diced)
1/4 C. chicken base
1 tsp. salt
1 1/2 sticks margarine
1 C. whipping cream

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 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 margarine mixture (roux) slowly. MIX well and allow to bubble, stirring for 1 minute.  While constantly stirring soup, ADD the flour and margarine mixture(roux) slowly.  CONTINUE Sstirring soup until thick and creamy, STIR in parsley, potatoes and cream.  GARNISH with shredded Colby cheese, fried bacon bits, chopped green onions, or all three.  SERVE while hot.  SERVES 10 – 12