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Ingredients
- 2Â 1/2 lb Baby red potatoes, quartered
- 1/2 lb Raw bacon, diced
- 1 x Jumbo yellow onion, diced
- 1/4 bn Celery, diced
- 1 quart Lowfat milk
- 1 quart Water
- 2 Tbsp. Chicken base
- 1 tsp Salt
- 1 tsp Black pepper
- 3/4 c. (1 1/2 sticks) margarine (about)
- 3/4 c. Flour, (about)
- 1/4 bn Parsley, minced
- 1 c. Whipping cream
- Â Â Shredded Colby cheese, fried bacon bits and/or possibly minced green onions for garnish
Directions
- J, Pewaukee, WI.
- Boil potatoes in water to cover 1 minute. Drain; set aside.
- In large, heavy pot, saute/fry bacon, onions and celery over medium-high heat till celery is tender. Drain grease and return bacon, onions and celery to pot.
- Add in lowfat milk, water, chicken base, salt and pepper. Heat over medium-high heat till very warm but don't let soup boil.
- In heavy, large saucepan over low heat, heat margarine. Stir in flour to make a roux. Mix well and let bubble, stirring 1 minute. If you like, a larger amount of roux can be made to produce a thicker soup.
- Gradually add in roux to soup, stirring constantly. Continue to cook, stirring, till thick and creamy.
- Stir in potatoes, parsley and cream. Serve warm, garnished with cheese, bacon bits and/or possibly onions.
- Makes 6 to 8 servings.
- Gretchen A. McLaughlin, marketing director of Heart of America Restaurants & Inns, Davenport, Iowa, sent the recipe. The hard owns the Machine Shed restaurants in the Midwest.
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