Machine Shed Restaurant Baked Potato Soup Recipes

MACHINE SHED RESTAURANT BAKED POTATO SOUP

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.

THE MACHINE SHED'S BAKED POTATO SOUP

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.

RESTAURANT-QUALITY BAKED POTATO SOUP

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Bake potatoes for 1 hour, or until done. Set aside to cool.
• Melt butter in a 3 quart saucepan over medium heat. Saute onions until tender and golden brown. Stir in flour, and cook 5 minutes to make a roux. Pour in chicken stock and water. Add cornstarch and mashed potato flakes. Season with salt, pepper, basil and thyme. Bring to a boil, reduce heat, and simmer for 5 minutes.
• Remove the skin from the cooled potatoes, and discard. Dice the potatoes into 1/2 inch cubes, and stir into soup, along with the half-and-half. Simmer for 15 to 20 minutes, or until thick. Spoon into bowls, and garnish with shredded cheese, bacon and chopped green onion.

BREAD BOWL POTATO SOUP

Steps:

• In large, heavy pot, saute bacon, onions and celery over medium-high heat until celery is tender. (I like to cook the bacon first and get it it almost crispy before adding the celery and onions).
• Drain 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 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 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 cream.
• Serve hot, garnished with cheese, bacon bits and/or onions.

THE MACHINE SHED BAKED POTATO SOUP

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.

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