Machine Shed Baked Potato Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
2 small potatoes1 slice bacon, diced1/3 cup diced onion1/4 cup diced celery1 cup 2% milk1 cup water1 chicken bouillon cube1/4 teaspoon salt1/8 teaspoon pepper2 Tablespoons light margarine2 Tablespoons flour1/4 cup fresh parsley, chopped )optional1/4 cup half and half cream1/4 cup shredded cheddar cheese
Boil cubed potatoes in water to cover for 1 minute. Drain; set aside. OR microwave whole potatoes until done - then cut into small cubes.
In 2 qt. pot, saute bacon; drain grease. Add onions and celery to pot and saute over medium-high heat until celery is tender. Add milk, water, chicken bouillon cube, salt and pepper. Heat over medium high heat until very hot - but do not let soup boil.
In separate pan, melt margarine. Stir in flour to make a roux. Mix well and let bubble, stirring 1 minute. If desired, a larger amount of roux can be made to produce a thicker soup.
Gradually add 1/2 cup soup to roux, mixing well until smooth. Add roux to soup, stirring constantly. Continue to cook, stirring until thick and creamy.
Stir in potatoes, parsley and cream. Serve hot, garnished with grated cheese, bacon bits, and/or chopped green onions.
Makes 3 one-cup servings.
Number of Servings: 3
Recipe submitted by SparkPeople user HEALTHIERJO.
In 2 qt. pot, saute bacon; drain grease. Add onions and celery to pot and saute over medium-high heat until celery is tender. Add milk, water, chicken bouillon cube, salt and pepper. Heat over medium high heat until very hot - but do not let soup boil.
In separate pan, melt margarine. Stir in flour to make a roux. Mix well and let bubble, stirring 1 minute. If desired, a larger amount of roux can be made to produce a thicker soup.
Gradually add 1/2 cup soup to roux, mixing well until smooth. Add roux to soup, stirring constantly. Continue to cook, stirring until thick and creamy.
Stir in potatoes, parsley and cream. Serve hot, garnished with grated cheese, bacon bits, and/or chopped green onions.
Makes 3 one-cup servings.
Number of Servings: 3
Recipe submitted by SparkPeople user HEALTHIERJO.
Nutritional Info Amount Per Serving
- Calories: 253.4
- Total Fat: 11.6 g
- Cholesterol: 25.7 mg
- Sodium: 418.2 mg
- Total Carbs: 27.9 g
- Dietary Fiber: 3.2 g
- Protein: 9.0 g
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