Machine Shed Restaurant Baked Potato Soup


  • 2 1/2 pounds baby red potatoes, quartered
  • 1/2 cup uncooked bacon, finely diced
  • 1 jumbo onion, diced
  • 1/4 bunch celery, diced
  • 2 quarts milk
  • 1 quart water
  • 4 Tbsp chicken base
  • 1 tsp salt
  • 1 tsp black pepper
  • 3/4 cup (1 1/2 sticks) margarine or butter
  • 3/4 cup flour
  • 1/4 bunch freshly chopped parsley
  • 1 cup whipping cream
  • Shredded Colby cheese, fried bacon bits and/or chopped green onions for garnish


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.

Makes 10 to 12

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