Thanks to Loy Lange for sharing this recipe. I got it from her first back in 2000 when we taught together, then she left for another school and at some point I lost the recipe. Ran into her last year, and got the recipe back!!
Iowa Machine Shed Baked Potato Soup
2 1/2 lbs. baby potatoes, quartered
1/2 lb. bacon, diced
1/4 bunch celery, chopped
1 large yellow onion, chopped
1 qt. milk
1 qt. water
2 oz. chicken base(about 1/4 C.)
1 1/2 sticks margarine
6 oz. flour(about 3/4 C.)
1 C. whipping cream
1/4 C. chopped parsley
salt and pepper to taste(about 1 t. each)
Boil potatoes for ten minutes. Drain and set aside. Meanwhile, in a heavy saucepan, saute onions and celery in bacon until celery is tender(this takes a while). Drain fat from mixture and return to pan. Add milk, water, chicken base, salt, and pepper. Heat on medium high heat until very hot (do not let boil). Meanwhile, melt margarine in a saucepan and mix in flour(make a roux). Heat until bubbly, stirring one minute more. Gradually add roux to large pan, stirring well. Cook until thick and bubbly. Add potatoes, parsley and cream. Serve while hot and garnish with shredded Colby cheese, green onions, and bacon bits, if desired.
Hope it gets cold enough this winter to really enjoy this!