The Machine Sheds Baked Potato Soup Recipes

THE MACHINE SHED'S BAKED POTATO SOUP

Steps:

• Boil Potatoes in water for 10 minutes. Drain and set aside. In a large, heavy pot, saute bacon, onions, and celery over medium-high heat until celery is tender.
• 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. Do Not Boil. In a heavy, large saucepan, melt margarine and add flour (called a roux). Mix well. and allow to bubble, stirring for 1 minute.
• While constantly stirring soup, add the flour & margarine mixture (roux) slowly. Continue stirring soup until thick and creamy. Add in the heavy cream. Stir in potatoes and parsley.
• Serve while hot. Garnish with shredded Colby cheese, fried bacon bits, and chopped green onions or all three. My personal suggestion: all three is the best.

MACHINE SHED RESTAURANT BAKED POTATO SOUP

Steps:

• 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.
• 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.
• 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.
• Stir in parsley, reserved potatoes, and cream. Garnish with cheese, bacon bits, onions or all three.
• Serve hot.

THE MACHINE SHED BAKED POTATO SOUP

Steps:

• Place potatoes in lightly salted boiling water for 10 to 12 minutes or until tender.
• Drain, return to hot pan and set aside.
• In large, heavy pot, saute bacon, onion, and celery over medium-high heat until celery is tender.
• Drain grease and return bacon, onion, 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 constantly, for 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 whipping cream.
• Serve hot, garnished with shredded cheese, bacon bits and/or green onion.

BRETT'S SLOW COOKER LOADED BAKED POTATO SOUP

Steps:

• Combine potatoes, chicken broth, onion, butter, salt, and pepper in a slow cooker (such as Crock Pot®). Cook on High until soup flavors meld and potatoes are extremely soft, 4 to 5 hours.
• Stir bacon, half-and-half, Cheddar cheese, and sour cream into the soup. Turn heat to Low setting; cook until thick and creamy, 15 to 20 minutes more.
• Mash the soup in the slow cooker using a potato masher to your desired consistency. Garnish with additional Cheddar cheese, sour cream, and chives.

MACHINE SHED BAKED POTATO SOUP RECIPE - (4/5)

Steps:

• Boil potatoes in water for 10 minutes, drain and set aside. In a large, heavy pot sautee bacon, onions, and celery over medium high heat until celery is tender. Drain bacon grease and return bacon, onions, and celery to the pot. Add milk, water, chicken base, salt, and pepper to the bacon mixture. Heat over medium high heat until very hot, but DO NOT BOIL. In another large, heavy sauce pan, melt margarine and add flour (called a roux). Mix well and allow to bubble, stirring for 1 minute. While constantly stirring soup. add the flour and mrgarine mixture (roux) slowly. Continue stirring soup until thick and creamy. Stir in the parsley, potatoes, and cream. Garnish with shredded Colby Cheese, fried bacon bits, chopped green onions...any or all. Serve hot with warm french or sourdough bread and butter.