Soups & Stewscopykat4.9
The Machine Shed’s Baked Potato Soup
You can make a copycat version of the Machine Shed's Baked Potato Soup.
👥 12 Servings⏱️ Prep & Cook: 20 min⏳ Prep: 10 min🔥 Cook: 1h👤 Stephanie Manley📖 copykat
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pot
- saucepan
📝 Preparation Steps
1
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.
diced celery1 cup
2
Drain bacon grease and return bacon, onions, and celery to pot. Add milk, water, chicken base, salt and pepper.
diced celery1 cupChicken Base2 ouncesSalt1 teaspoon
3
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.
Flour6 ounces
4
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.
Flour6 ounces
5
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.
Nutrition Facts
calories
322 kcal
fat Content
18 g
serving Size
1 serving
fiber Content
2 g
sugar Content
6 g
sodium Content
1519 mg
protein Content
9 g
cholesterol Content
49 mg
carbohydrate Content
29 g
saturated Fat Content
9 g
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