Name: The Machine Shed's Baked Potato Soup
Ingredients: 2 1/2 lb Baby red potatoes; quartered; 1/2 lb Raw bacon; diced; 1 Jumbo yellow onion; diced; 1/4 bn Celery; diced; 1 qt Milk; 1 qt Water; 2 tb Chicken base; 1 ts Salt; 1 ts Black pepper; 3/4 c (1 1/2 sticks) margarine (about); 3/4 c Flour; (about); 1/4 bn Parsley; chopped; 1 c Whipping cream; Shredded Colby cheese; fried bacon bits and/or chopped green onions for garnish

In contrast to the wise woman, the foolish woman is not content to be a keeper at home. She is not satisfied with where God has put her. One of the things the feminist movement has done so successfully is to stir up discontent in women with being homemakers and to convince them that other pursuits can increase their sense of self-worth… Fueling discontent and pushing women out of their homes in search of greater meaning and satisfaction has resulted in off-the-chart stress levels for many women who can no longer survive without pills and therapists… The greatest spiritual, moral, and emotional protection a woman will ever experience is found when she is content to stay within her God-appointed sphere. This does not mean that she never leaves her house, but rather that her heart is rooted in her home and that she puts her family’s needs above all other interests and pursuits.

Nancy Leigh DeMoss

CATEGORY	CUISINE	TAG	YIELD
Dairy, Meats			1	Servings

INGREDIENTS

2 1/2	lb	Baby red potatoes; quartered
1/2	lb	Raw bacon; diced
1		Jumbo yellow onion; diced
1/4	bn	Celery; diced
1	qt	Milk
1	qt	Water
2	tb	Chicken base
1	ts	Salt
1	ts	Black pepper
3/4	c	(1 1/2 sticks) margarine (about)
3/4	c	Flour; (about)
1/4	bn	Parsley; chopped
1	c	Whipping cream
		Shredded Colby cheese; fried bacon bits and/or chopped green onions for garnish

INSTRUCTIONS

Notes: Machine Shed restaurant, Interstate 94 and Waukesha County Highway
J, Pewaukee, WI.
Boil potatoes in water to cover 1 minute. Drain; set aside.
In large, heavy pot, saute bacon, onions and celery over medium-high heat
until celery is tender. Drain 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.
In heavy, large saucepan over low heat, 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 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. Makes 6 to 8 servings.
Gretchen A. McLaughlin, marketing director of Heart of America Restaurants
& Inns, Davenport, Iowa, sent the recipe. The firm owns the Machine Shed
restaurants in the Midwest.
Posted to recipelu-digest by ncanty@juno.com (Nadia I Canty) on Mar 25,
1998

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