How to Make Baked Potato Soup

Baked potato soup will chase away the chills

There's nothing better on a cold day than a bowl of hot soup. This wonderful recipe will remind you of baked potatoes. Chasing the chills away will never have tasted so good.

Things You'll Need

• 2 1/2 lbs. baby red potatoes, quartered and halved into large pieces
• 1/2 lb. raw bacon, diced
• 1 jumbo yellow onion, diced
• 1/4 bunch celery, diced
• 1 quart milk
• 1 quart water
• 2 tbsp. chicken base
• 1 tsp. salt
• 1 tsp. black pepper
• 3/4 cup (1 1/2 sticks) butter
• 3/4 cup flour
• 1/4 bunch parsley, chopped
• 1 cup whipping cream
• Shredded Colby cheese, fried bacon bits and/or chopped green onions for garnish

Instructions

1. Clean potatoes before cutting into pieces. Leave peeling on. Place in large pot with just enough water to cover them. Bring to boil for 1 minute. Drain and set aside.

2. In saucepan, sautee bacon, onions and celery over medium until bacon is slightly crisp and celery is tender. Drain grease and place mixture in large pot. Set saucepan aside.

3. Add milk, water, chicken base and seasonings to large pot. Heat over medium but do not allow to boil.

4. In saucepan used in Step 2, melt butter. Add flour, stirring constantly to make a roux. Allow to bubble about 1 minute, stirring constantly to keep roux smooth. Add roux to soup base, again stirring constantly. Continue to cook until thick and creamy.

5. Stir in potatoes, parsley and cream. Allow to cook on low about 15 minutes or until potatoes are just done. Garnish with cheese, bacon bits and green onions.

Tips & Warnings

• To prevent lumps in the soup, temper the roux with some of the soup base before adding it into the soup pot. Remember to stir constantly to keep lumps from forming.

• Add extra flour and butter to the roux if you want a thicker soup. The more roux, the thicker the soup.