October 20, 2009

Potato Soup

Although I have my own made-up version of a potato soup that our family loves, I saw this one online and wanted to add it to my files to try this fall or winter. It was called "Machine Shed" potato soup which may be a reference to the Machine Shed restaurant that is popular in Iowa. I've never actually been there so I don't know, and since I didn't name the recipe I'm not sure of the similarities either! What I DO know however is the cold weather is setting in, the clouds are turning our sky to the color of mushroom soup (hmmm, that sounds delicious!) and a hot soup and fresh loaf of bread will be perfect in just a couple weeks!

Machine Shed Potato Soup

2-1/2 lbs. baby red potatoes, quartered
3 stalks celery, diced
1 qt. water
1 qt. milk
1 tsp. black pepper
3/4 cup flour
1/4 cup chopped parsley
1/2 lbs. bacon, diced (raw)
1 jumbo yellow onion, diced
1/4 cup chicken base
1 tsp. salt
1-1/2 sticks margarine
1 cup whipping cream

Boil potatoes for 10 minutes; drain and set aside. In a large, heavy pot sauté bacon, onion and celery over medium high heat until celery is tender. Drain the bacon grease. Add milk, water, chicken base, salt and pepper. Heat over medium high heat until hot, but not boiling. In a large heavy saucepan melt margarine and add flour; mix well and allow to bubble; stirring for 1 minute. While stirring soup, stir in the flour mixture slowly; continue stirring until thick and creamy. Stir in parsley, potatoes and cream. Garnish with some shredded colby cheese, bacon bits, chopped green onion. Serve hot.Print Friendly and PDF