INGREDIENTS
2 1/2 Lb. Baby Red Potatoes
1 Jumbo Yellow Onion, diced
1/2 Lb. Raw Bacon, diced
3 Stalks Celery, diced
1 Qt. Water
1/4 C. chicken base
1 Qt. Milk
1 tsp. Salt
1 tsp. Black Pepper 3/4 C. Flour
1/4 C. Chopped Parsley
1 1/4 sticks margarine
1 C. whipping cream
for garnish:
Shredded Colby cheese,
fried bacon bits
chopped green onions

PROCEDURE
Boil potatoes in water to cover for 10 minutes. Drain; set aside.
Sauté bacon, onions and celery over medium-high heat until celery is tender in large, heavy pot.
Drain bacon grease and return bacon, onions and celery to pot.
Add milk, water, chicken base, salt and pepper.
Heat over medium-high heat until very hot but do not let soup boil.
Melt margarine in heavy, large saucepan over low heat.
Stir in flour to make a roux.
Mix well and allow to let bubble, stirring 1 minute. If desired, a larger amount of roux can be made to produce a thicker soup.
Gradually add roux to soup, stirring constantly. Continue to cook, stirring, until thick and creamy.
Stir in potatoes, parsley and cream. Serve hot, garnished with cheese, bacon bits and/or onions.
Serves 10-12
serve in a bread bowl just like they do at the Machine Shed!

BREAD BOWL

INGREDIENTS
2 C. hot water
2 Egg whites
1 Oz. sugar
33/4 Lb. Flour
2 C. Cold Water
21/2 T. lard
1 T. yeast

PROCEDURE
Mix ingredients together until soft dough forms. (the dough should be slightly firm to the touch and form a ball. if it is too sticky add a little more flour or if it seems too dry add a little more water).
Place dough in a lightly oiled bowl, cover and set aside until double in size, then punch down.
Scale into 4 inch balls, roll round and place in a warm place until they double in size.
Bake in 350’ oven for 18-20 minutes. Let cool.
Slice off top of bread and hollow out inside to form a bowl, careful not to make the "walls" too thin, about they should be about 1" to 1 1/2 thick.