Machine Shed Baked Potato Soup Recipe 45

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MACHINE SHED RESTAURANT BAKED POTATO SOUP



Machine Shed Restaurant Baked Potato Soup image

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

2 1/2 lbs baby red potatoes, quartered
1/2 cup bacon, uncooked finely diced
1 large onion, diced
1/4 bunch celery, diced
2 quarts milk
1 quart water
4 tablespoons chicken base
1 teaspoon salt
1 teaspoon black pepper
3/4 cup margarine or 3/4 cup butter
3/4 cup flour
1/4 bunch fresh parsley, freshly chopped
1 cup whipping cream
1/2 cup colby cheese, Shredded
1/4 cup bacon, bits fried
2 green onions, chopped for garnish

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



The Machine Shed's Baked Potato Soup image

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

2 pounds red potatos (quartered)
1/2 pounds bacon (diced)
1 cup diced yellow onion
1 cup diced celery
1 quart water
2 ounces Chicken Base
1 quart Milk
1 teaspoon Salt
1 teaspoon Black Pepper
6 ounes butter
6 ounces Flour
1 cup Whipping Cream
1/2 cup chopped parsley

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



Baked Potato Soup I image

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

12 slices bacon
⅔ cup margarine
⅔ cup all-purpose flour
7 cups milk
4 large baked potatoes, peeled and cubed
4 green onions, chopped
1 ¼ cups shredded Cheddar cheese
1 cup sour cream
1 teaspoon salt
1 teaspoon ground black pepper

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)



Machine Shed Baked Potato Soup Recipe - (4/5) image

Provided by c0rprn

Number Of Ingredients 14

2 1/2 lbs baby red potatoes, quartered
3 stalks celery, diced
1 quart water
1 quart milk
1 tsp black pepper
3/4 c flour
1/4 c parsley, chopped
1/2 lb raw bacon, diced
1 jumbo yellow onion, diced
1/4 c chicken BASE
1 tsp salt
1 1/2 sticks, margarine
1 cup whipping cream
Colby Cheese, shredded; Green Onions, chopped; Fried Bacon Bits, crumbled for garnish as desired.

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



MACHINE SHED'S BAKED POTATO SOUP image

Categories     Soup/Stew     Potato

Number Of Ingredients 14

2 1/2 pounds quartered baby red potatoes
1/2 pound diced bacon
1 large diced yellow onion
1/4 th bunch diced celery
1 quart water
2 ounces L.B.Jamison's or Tones chicken soup base
1 quart whole milk
1 tsp. salt
1 tsp. pepper
1 1/2 sticks butter
6 ounces flour
1 cup whipping cream
1/4 th bunch minced parsley
water for boiling potatoes

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



The Machine Shed Baked Potato Soup image

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

2 1/2 lbs baby red potatoes, quartered
1/2 lb bacon, diced
1 large yellow onion, diced
1/4 bunch celery, diced
1 quart milk
1 quart water
2 tablespoons chicken base
1 teaspoon salt
1 teaspoon black pepper
3/4 cup margarine
3/4 cup flour
1/4 bunch parsley, chopped
1 cup whipping cream
colby cheese, shredded
bacon bits, fried
green onion, chopped

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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