MACHINE SHED RESTAURANT BAKED POTATO SOUP
Make and share this Machine Shed Restaurant Baked Potato Soup recipe from Food.com.
Provided by Cookin In Texas
Categories < 4 Hours
Time 1h30m
Yield 8-12 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 604.2, Fat 39.6, SaturatedFat 16.9, Cholesterol 81.6, Sodium 736.2, Carbohydrate 49.3, Fiber 4.2, Sugar 2.5, Protein 15.1
THE MACHINE SHED'S BAKED POTATO SOUP
You can make a copycat version of the Machine Shed's Baked Potato Soup.
Provided by Stephanie Manley
Categories Soup
Time 20m
Number Of Ingredients 13
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.
Nutrition Facts : Calories 322 kcal, Carbohydrate 29 g, Protein 9 g, Fat 18 g, SaturatedFat 9 g, Cholesterol 49 mg, Sodium 1519 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving
BAKED POTATO SOUP I
Thick and creamy. Uses leftover baked potatoes.
Provided by Sherry Haupt
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 40m
Yield 6
Number Of Ingredients 10
Steps:
- Place bacon in a large, deep skillet. Cook over medium heat until browned. Drain, crumble, and set aside.
- In a stock pot or Dutch oven, melt the margarine over medium heat. Whisk in flour until smooth. Gradually stir in milk, whisking constantly until thickened. Stir in potatoes and onions. Bring to a boil, stirring frequently.
- Reduce heat, and simmer 10 minutes. Mix in bacon, cheese, sour cream, salt, and pepper. Continue cooking, stirring frequently, until cheese is melted.
Nutrition Facts : Calories 747.9 calories, Carbohydrate 49.7 g, Cholesterol 84.5 mg, Fat 49.3 g, Fiber 2.3 g, Protein 27.2 g, SaturatedFat 19.6 g, Sodium 1335.2 mg, Sugar 15.8 g
MACHINE SHED BAKED POTATO SOUP RECIPE - (4/5)
Provided by c0rprn
Number Of Ingredients 14
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.
MACHINE SHED'S BAKED POTATO SOUP
Steps:
- 1.) Boil potatoes in enough water to cover for 10 minutes. Drain and set aside. 2.) In large heavy pot saute bacon, onions and celery until celery is tender. Drain bacon grease. 3.) Add to bacon mixture milk, water, chicken soup base, salt and pepper. Heat over medium high heat until very hot but not boiling. 4.) In heavy large pan, melt butter and add flour. While stirring, allow the mixture to bubble for 1 minute. Then while stirring the soup add the flour mixture and continue stirring until thick and creamy. 5.) Add parsley, potatoes and whipping cream. Serve while hot
THE MACHINE SHED BAKED POTATO SOUP
From the Machine Shed restaurant. The title is misleading, says baked but the potatoes are boiled. If you're driving by one, stop in and have a bite. There are 6 locations: Davenport, IA • Des Moines, IA • Lake Elmo, MN • Rockford, IL • Appleton, WI • Pewaukee, WI.
Provided by Charlotte J
Categories Potato
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 732.7, Fat 49.4, SaturatedFat 21, Cholesterol 102.8, Sodium 984.3, Carbohydrate 57.2, Fiber 5.4, Sugar 3, Protein 16.6
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