My friend Cindy shared this recipe several years back in our church cookbook. Evidently, The Machine Shed is an incredible Amish style restaurant here in Indiana. I have never been there, but if everything there is this good, I am a fan!
The Machine Shed's Baked Potato Soup
2 1/2 lb. baby red potatoes, quartered
1/2 lb. raw bacon, diced
1 jumbo yellow onion, diced
1/4 bunch celery, diced
4T. Chicken base
1 tsp. salt
1 tsp. black pepper
1 1/2 sticks of butter
3/4 C. flour
1C. Heavy cream
1/4 bunch parsley, chopped
for garnish: crisp fried bacon bits, shredded colby cheese, chopped green onions.
Boil potatoes for 10 minutes or until tender. Drain and set aside. In a large, heavy pot, saute bacon, onions, and celery until celery is tender. Drain any grease and return mixture to pan. Add milk, water, chicken base, salt and pepper. Heat over med-hi heat until very hot. Do not boil. In a heavy, large saucepan or medium skillet, melt butter and add flour. Mix well and allow to bubble, stirring for 1 minute. While constantly stirring soup, slowly add the mixture. Continue stirring soup until thick and creamy. Stir in potatoes, cream, and parsley. Serve while hot. Garnish with cheese, bacon, green onions, or all three.
You might think this is an unhealthy recipe due to the amount of fat. There are all whole, healthy ingredients! (except maybe to bacon)....Enjoy!
Check out my friend Angela's blog for more soup recipies: