posted by Sue Freeman 01-20-99 7:31 AM
Baked Potato Soup
1 pound bacon, chopped
1/2 cup celery, chopped
1/2 cup carrots, chopped
1 medium onion, chopped
1/4 cup chopped parsley
1/2 cup flour
5 cups chicken stock (64 ounces)
5 to 7 medium sized baked potatoes, peelings or not
1 1/2 cup shredded raw potato
2 cups milk (can use 2 %)
salt and pepper
1 tsp. garlic, chopped
corn, cooked chicken, green and red pepper, if desired
Heat skillet and fry bacon as quickly as possible. When the bacon is halfway done, add in celery, carrots, onion and fry until veggies are tender.
Add parsley and flour to make a roux.
Mix well and cook for 3 minutes stirring constantly.
Pour chicken stock into pan and stir well and bring mixture to boiling. Add the raw potato and cook for 20 minutes.
The shredded potato will cook down and add the starch needed to make it thick. Add the chopped potatoes and milk and season to taste.
Bring to boil and turn down the heat to a simmer (you can add your optional additons at this point) and simmer for 10 more minutes to heat the potatoes through.
Top with cheddar cheese when serving.