Machine Shed Potato Soup Recipe
Equipment
- 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.
Notes
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.