When the chilly weather sets in, there’s nothing quite as comforting as a big bowl of creamy, hearty potato soup. My Machine Shed-inspired potato soup is loaded with tender potatoes, crispy bacon, and a rich, velvety broth that will warm you from the inside out.
This recipe combines simple, rustic ingredients to create a satisfying dish that’s both filling and flavorful, just like the cozy comfort food served at the Machine Shed restaurant.
Whether you’re craving a cozy family meal or need something warm to fight off the cold, this potato soup recipe will hit the spot every time.
How To Make Machine Shed Potato Soup Recipe
Recipe Overview
Course: Soup
Cuisine: American Comfort Food
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: Serves 8
Equipment Needed
- Large pot
- Medium saucepan
- Whisk
- Ladle
- Measuring cups and spoons
- Sharp knife and cutting board
Ingredients
- 2 1/2 lbs baby red potatoes, quartered
- 1/2 lb bacon, diced
- 1 jumbo yellow onion, diced
- 3 celery stalks, diced
- 1 quart water
- 1 quart milk
- 1 1/2 sticks margarine or butter
- 3/4 cup all-purpose flour
- 1 cup heavy cream
- 1/4 cup fresh parsley, chopped
- Salt and black pepper, to taste
- Shredded Colby cheese, green onions, and extra bacon bits for garnish
Instructions
Step 1: Prepare The Potatoes
In a large pot, add the quartered potatoes and cover with water. Bring to a boil, reduce the heat, and let the potatoes cook until just tender, about 10 minutes. Drain and set aside.
Step 2: Sauté The Bacon And Vegetables
Using the same pot, cook the bacon over medium heat until crisp. Remove most of the bacon grease, then add the diced onion and celery to the pot. Sauté until the onions are translucent and the celery is tender, about 5 minutes.
Step 3: Combine Liquids And Season
Pour the milk, water, salt, and pepper into the pot with the bacon and veggies. Heat over medium-high, stirring gently until the mixture is very hot, but make sure it doesn’t boil to avoid curdling.
Step 4: Create The Roux
In a separate saucepan, melt the margarine over medium heat. Whisk in the flour until smooth, and cook the mixture, stirring constantly, for about 2 minutes. Gradually add this roux to the soup pot, stirring until the soup thickens.
Step 5: Final Touches
Stir in the heavy cream, parsley, and cooked potatoes. Simmer for another 10 minutes on low heat to let all the flavors meld together.
Step 6: Garnish And Serve
Top each bowl with shredded Colby cheese, green onions, and crumbled bacon bits. Serve hot with fresh bread.
Nutrition Facts Of Machine Shed Potato Soup Recipe
- Calories: 400
- Protein: 10 g
- Carbohydrates: 30 g
- Fat: 25 g
- Fiber: 3 g
Machine Shed Potato Soup Recipe
Serving Suggestions Of Machine Shed Potato Soup Recipe
This potato soup shines when paired with a warm, crusty loaf of sourdough or a side of buttery garlic bread. To complement the creaminess, serve with a fresh green salad on the side.
Tips And Variations Of Machine Shed Potato Soup Recipe
Make It Lighter: Use low-fat milk or swap the heavy cream for a dairy-free alternative.
Add Heat: Add a dash of hot sauce or diced jalapeños if you like a bit of spice.
Make It Cheesy: Add shredded cheddar or Monterey Jack cheese to the base for a cheesier taste.
Health Benefits Of Machine Shed Potato Soup Recipe
Potatoes offer potassium and vitamin C, while milk and cream provide calcium. Adding parsley gives a dose of vitamin K and antioxidants, which support immunity and bone health.
Special Note
For the best flavor, avoid boiling the soup once the milk and cream are added; keeping it at a low simmer will prevent the dairy from separating, ensuring a creamy, smooth soup.
Which Potato Is Best For Soup?
For soup, I prefer Yukon Gold potatoes. They hold their shape well and have a creamy texture that adds richness. Russet potatoes work too, but they can become grainy. If I want a smoother texture, I choose Yukon Gold.
Conclusion
If you’re looking for a cozy, comforting dish that’s packed with rich, creamy flavors, the Machine Shed Potato Soup is a perfect choice.
Inspired by the famous Midwest restaurant, this hearty soup is beloved for its creamy texture, tender chunks of potato, and savory blend of flavors.
It’s the ultimate comfort food, perfect for cold days or anytime you crave something warm and satisfying. With simple ingredients and easy steps, you can recreate this iconic restaurant-style potato soup right at home. So grab your favorite soup pot, and let’s bring a bit of Midwest comfort to your kitchen!
Machine Shed Potato Soup Recipe
Equipment
- Large pot
- Medium saucepan
- Whisk
- Ladle
- Measuring cups and spoons
- Sharp knife and cutting board
Ingredients Â
- 2 1/2 lbs baby red potatoes quartered
- 1/2 lb bacon diced
- 1 jumbo yellow onion diced
- 3 celery stalks diced
- 1 quart water
- 1 quart milk
- 1 1/2 sticks margarine or butter
- 3/4 cup all-purpose flour
- 1 cup heavy cream
- 1/4 cup fresh parsley chopped
- Salt and black pepper to taste
- Shredded Colby cheese green onions, and extra bacon bits for garnish
InstructionsÂ
Step 1: Prepare The Potatoes
- In a large pot, add the quartered potatoes and cover with water. Bring to a boil, reduce the heat, and let the potatoes cook until just tender, about 10 minutes. Drain and set aside.
Step 2: Sauté The Bacon And Vegetables
- Using the same pot, cook the bacon over medium heat until crisp. Remove most of the bacon grease, then add the diced onion and celery to the pot. Sauté until the onions are translucent and the celery is tender, about 5 minutes.
Step 3: Combine Liquids And Season
- Pour the milk, water, salt, and pepper into the pot with the bacon and veggies. Heat over medium-high, stirring gently until the mixture is very hot, but make sure it doesn’t boil to avoid curdling.
Step 4: Create The Roux
- In a separate saucepan, melt the margarine over medium heat. Whisk in the flour until smooth, and cook the mixture, stirring constantly, for about 2 minutes. Gradually add this roux to the soup pot, stirring until the soup thickens.
Step 5: Final Touches
- Stir in the heavy cream, parsley, and cooked potatoes. Simmer for another 10 minutes on low heat to let all the flavors meld together.
Step 6: Garnish And Serve
- Top each bowl with shredded Colby cheese, green onions, and crumbled bacon bits. Serve hot with fresh bread.
Notes
Hello! I am Shikha, I am a soup recipe maker. I have a lot of passion for making soup. With a journey spanning over five years in the culinary industry, I have carved a niche for myself as a distinguished soup maker whose creations are not just meals but experiences that linger on the palate and nourish the soul. My specialization in soup-making is a testament to my creativity and relentless pursuit of perfection. Beyond my skills in the kitchen, I am an avid writer, passionately sharing my knowledge and insights into nutrition through my writing. My approach to soup-making is holistic, emphasizing each ingredient’s taste and health benefits. A well-made soup can be a cornerstone of a healthy diet, providing essential nutrients while pleasing the taste buds.