Machine Shed'S Baked Potato Soup
Creamy baked potato soup with bacon, onions, and herbs, perfect for comforting lunches or dinners, offering rich flavors and a velvety texture that everyone enjoys.
Ingredients
Instructions
- Boil the quartered red potatoes in water for 10 minutes, then drain and set aside.
- In a large heavy pot, sauté the diced bacon, onion, and celery over medium-high heat until the celery is tender and the bacon is crisp.
- Drain the bacon grease from the onion, celery, and bacon mixture.
- Add the milk, water, chicken base, and salt to the pot. Heat until hot but not boiling.
- In a heavy large saucepan, melt the margarine and add the flour to make a roux. Mix well and let bubble for 1 minute.
- While constantly stirring, slowly add the flour and margarine mixture to the hot milk mixture until thick and creamy.
- Stir in the cooked potatoes, minced parsley, and whipping cream.
- Serve hot, garnished with shredded Colby cheese, fried bacon bits, chopped green onions, or all three.
Tips & Substitutions
For a creamier texture, use a hand blender to puree some of the potatoes directly in the pot. If you're short on time, consider using pre-cooked bacon or a bacon substitute for quicker preparation. For a lighter version, swap out regular milk for almond or oat milk, and use a gluten-free flour blend instead of all-purpose flour.
Serving Suggestions
Serve the soup hot, garnished with shredded Colby cheese, fried bacon bits, or chopped green onions for added flavor and texture. It pairs beautifully with a side of crusty bread or a fresh salad, making it a hearty meal perfect for any occasion. Consider serving it alongside Picnic Style Chicken Breast for a complete dinner.
Storage & Reheating
Store leftover baked potato soup in an airtight container in the refrigerator for up to 4 days. To reheat, gently warm on the stovetop over low heat, stirring frequently to maintain creaminess. If it thickens too much, add a splash of milk to reach your desired consistency.
Nutrition & Diet Analysis (per serving)
Each serving of Machine Shed'S Baked Potato Soup contains roughly 344 calories, with 14g protein, 60g carbohydrates, and 9g fat. It is an excellent source of iron (67% of the Daily Value), dietary fiber (53% of the Daily Value), and potassium (34% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 874mg per serving (38% 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 use different types of potatoes?
Yes, you can substitute baby red potatoes with Yukon Gold or russet potatoes. Each variety will bring its own texture and flavor, but ensure they are cooked until tender for the best results.
How can I make this soup vegetarian?
To make the soup vegetarian, simply omit the bacon and replace the chicken base with vegetable broth. You can add additional vegetables like carrots or bell peppers for flavor and texture.
Can I freeze baked potato soup?
Yes, you can freeze baked potato soup for up to 3 months. However, it's best to freeze it without the dairy added, as cream can separate when thawed. Reheat and add cream just before serving for the best flavor.
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).