Machine Shed Restaurant Baked Potato Soup Recipe

Name: Machine Shed Restaurant Baked Potato Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 lbs baby red potatoes, quartered; 1/2 cup bacon, uncooked finely diced; 1 large onion, diced; 1/4 bunch celery, diced; 2 quarts milk; 1 quart water; 4 tablespoons chicken base; 1 teaspoon salt; 1 teaspoon black pepper; 3/4 cup margarine or 3/4 cup butter; 3/4 cup flour; 1/4 bunch fresh parsley, freshly chopped; 1 cup whipping cream; 1/2 cup colby cheese, Shredded; 1/4 cup bacon, bits fried; 2 green onions, chopped for garnish

Servings: persons

2 1/2 lbs baby red potatoes, quartered
1/2 cup bacon, uncooked finely diced
1 large onion, diced
1/4 bunch celery, diced
2 quarts milk
1 quart water
4 tablespoons chicken base
1 teaspoon salt
1 teaspoon black pepper
3/4 cup margarine or 3/4 cup butter
3/4 cup flour
1/4 bunch fresh parsley, freshly chopped
1 cup whipping cream
1/2 cup colby cheese, Shredded
1/4 cup bacon, bits fried
2 green onions, chopped for garnish

1
In large pot, boil potatoes in water 10 minutes. Drain and set aside. In large heavy pot, saute bacon, onion and celery over medium-high heat until celery is tender, about 5 minutes.
2
Remove mixture from pot, drain bacon grease and return mixture to pot. Add milk, water, base, salt and pepper. Cook over medium-high heat until mixture is very hot, about 8 minutes, stirring often. Do not let mixture boil.
3
In small, heavy saucepan melt margarine. Add flour and mix well. Cook over medium-low heat until mixture bubbles, stirring 2 to 3 minutes to make a roux. While constantly stirring soup, add roux slowly until soup is thick and creamy, about 4 minutes.
4
Stir in parsley, reserved potatoes, and cream. Garnish with cheese, bacon bits, onions or all three.
5
Serve hot.

1200

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 1/2 lbs baby red potatoes, quartered, 1/2 cup bacon, uncooked finely diced, 1 large onion, diced, 1/4 bunch celery, diced, and more.

Yes, Machine Shed Restaurant Baked Potato Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Machine Shed Restaurant Baked Potato Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions