Machine Shed Restaurant Baked Potato Soup

READY IN: 1hr 30mins
Recipe by Cookin In Texas

Tis is a great soup.

Top Review by piecesofpoison

Wonderful recipe. I used silk milk ( which may not scorch as easy) and dimmed my serving size down . You might want to Brown the bacon first before adding it to the vegetables. My recipe without salt ~ 4-6servings -1 1/2 lbs quartered baby red potatoes .- 2 cups of water -1 whole medium onion (diced) 2tbsp chicken base (I used Orrington Farms with no msg) 1tsp black pepper -1 tsp garlic Powder 1tsp onion powder( helps take place of the salt) 6tbsp wheat flour - 1 tsp parsley -2 celery stalks 1/4 cup of bacon finely diced into strips .

Ingredients Nutrition


  1. In large pot, boil potatoes in water 10 minutes. Drain and set aside. In large heavy pot, sauté 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.

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