Baked Potato Soup(The Machine Shed)
Creamy baked potato soup with crispy bacon, tender red potatoes, and aromatic vegetables, perfect for comforting meals and suitable for family gatherings or casual dinners.
Ingredients
Instructions
- Peel and dice the baby red potatoes, then boil for 10 minutes until tender.
- While potatoes are boiling, cook the bacon until crispy, then drain and crumble.
- In a large soup pot, add the chicken base and bacon, and heat over medium heat without boiling.
- Add the diced onion and celery to the pot and cook until vegetables are softened, about 5 minutes.
- Pour in water and milk, then add the cooked potatoes and salt.
- Simmer the soup for an additional 10 minutes to allow flavors to meld.
- Serve hot, garnished with additional bacon if desired.
Tips & Substitutions
For a richer flavor, consider using a homemade chicken broth instead of chicken base. If you'd like a vegetarian version, substitute the bacon with smoked paprika for a similar smoky taste. For creaminess, you can add a dollop of sour cream or cream cheese. If you prefer a thinner soup, add additional milk or broth until the desired consistency is reached.
Serving Suggestions
Serve the baked potato soup hot, garnished with crumbled bacon and chopped green onions for added flavor and color. This hearty soup pairs beautifully with a crisp green salad or crusty bread for a complete meal. It also complements well with dishes like Georgia Squash Casserole for a comforting dinner.
Storage & Reheating
Store any leftover baked potato soup in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm on the stovetop over medium heat, adding a splash of milk if the soup thickens too much. Avoid boiling, as this can alter the texture of the soup.
Nutrition & Diet Analysis (per serving)
Each serving of Baked Potato Soup(The Machine Shed) contains roughly 1378 calories, with 81g protein, 225g carbohydrates, and 31g fat. It is an excellent source of protein (162% of the Daily Value), dietary fiber (146% of the Daily Value), and iron (145% of the Daily Value), and a good source of vitamin D. Note that it is relatively high in sodium, at 2485mg per serving (108% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this soup ahead of time?
Yes, you can prepare the soup a day in advance. Just follow the recipe up to the simmering step, let it cool, and store it in the refrigerator. Reheat gently before serving, adding extra liquid as needed to restore the desired consistency.
What can I substitute for bacon?
If you want a healthier or vegetarian option, consider using turkey bacon or smoked tempeh. For a vegan version, you could skip the bacon altogether and enhance the soup's flavor with liquid smoke or smoked paprika.
Can I freeze baked potato soup?
Yes, you can freeze the baked potato soup, but the texture may change slightly upon thawing. To freeze, cool the soup completely, then transfer it to a freezer-safe container. It will keep well for up to 3 months. Reheat on the stove, adding milk to adjust the consistency.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).