Machine Shed Restaurant Baked Potato Soup

Total Time
1hr 30mins
Prep 30 mins
Cook 1 hr

Tis is a great soup.

Ingredients Nutrition

Directions

  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.

Reviews

(3)
Most Helpful

Everyone loves this soup and asks me for the recipe. It's so good. I don't add the extra salt because otherwise its a bit salty for my taste. I'd recommend leaving it out and adding to taste at the end.

pix1219 January 22, 2013

This is delicious, rich flavored. I didn't have parsley but used dried cilantro and I used Sysco chicken base but this is an excellent recipe! I will definetly make again!

Montana Heart Song January 28, 2007

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 .

piecesofpoison May 07, 2016

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