Creamy Rustic Baked Potato Soup
Indulge in the rich, comforting flavors of this creamy rustic baked potato soup, inspired by the renowned Machine Shed Restaurant. Perfect for chilly days, this hearty soup is packed with tender red potatoes, crispy bacon, and fresh herbs, all blended into a velvety base. The addition of whipping cream and cheese elevates this dish to a delightful experience for the palate. Share it with family and friends for a warm and satisfying meal that everyone will love!
12
Servings
208
Calories
16
Ingredients
Ingredients
baby red potatoes
2.5 lbs (quartered)
bacon
0.5 cup (uncooked, finely diced)
onion
1 large (diced)
celery
0.25 bunch (diced)
milk
2 quarts (none)
water
1 quart (none)
chicken base
4 tablespoons (none)
salt
1 teaspoon (none)
black pepper
1 teaspoon (none)
margarine or butter
0.75 cup (melted)
flour
0.75 cup (none)
fresh parsley
0.25 bunch (freshly chopped)
whipping cream
1 cup (none)
colby cheese
0.5 cup (shredded)
bacon bits
0.25 cup (fried)
green onions
2 (chopped for garnish)
Instructions
1
In a large pot, bring water to a boil and add the quartered baby red potatoes. Cook for 10 minutes until tender. Drain and set aside.
2
In a heavy-bottomed pot, sauté the uncooked bacon, diced onion, and celery over medium-high heat until the vegetables are tender and the bacon is lightly browned, about 5 minutes. Remove the mixture from the pot and drain off excess grease before returning it to the pot.
3
Pour in the milk and water, followed by the chicken base, salt, and pepper. Gently heat the mixture over medium-high heat, stirring frequently until it's very hot but do not let it come to a boil, about 8 minutes.
4
In a separate small saucepan, melt the margarine or butter over medium-low heat. Whisk in the flour and cook for 2-3 minutes, stirring constantly until it bubbles and develops a slightly golden color, forming a roux.
5
Slowly incorporate the roux into the hot soup, whisking continuously until the soup thickens and becomes creamy, about 4 minutes.
6
After thickening, stir in the fresh parsley, reserved boiled potatoes, and whipping cream. Mix well to combine.
7
Serve the soup hot, garnished with shredded colby cheese, crispy bacon bits, and chopped green onions for an added burst of flavor.
Nutrition Information
12.5g
Fat
18.3g
Carbs
6.7g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Creamy Rustic Baked Potato Soup?
It is a rich and comforting soup inspired by the Machine Shed Restaurant, featuring red potatoes, bacon, and fresh herbs in a velvety cream base.
How many servings does this recipe make?
This recipe yields approximately 12 servings.
What kind of potatoes should I use?
The recipe calls for 2.5 lbs of baby red potatoes, quartered.
How many calories are in a serving of this potato soup?
Each serving contains approximately 208 calories.
Is there bacon in this recipe?
Yes, the recipe uses both uncooked bacon for the base and fried bacon bits for garnish.
How do I prepare the potatoes for the soup?
Boil the quartered baby red potatoes in water for 10 minutes until tender, then drain and set aside.
What vegetables are included in the base?
The soup base includes diced onion and diced celery.
How do I thicken the soup?
The soup is thickened using a roux made from melted margarine or butter and flour, which is then whisked into the hot liquid.
What is the fat content per serving?
There is approximately 12.5g of fat per serving.
Can I use butter instead of margarine?
Yes, the recipe allows for either 0.75 cup of margarine or butter.
What kind of cheese is recommended for garnish?
Shredded colby cheese is recommended for the topping.
Does the recipe use heavy cream?
The recipe specifically uses 1 cup of whipping cream to add richness.
How long does it take to sauté the bacon and vegetables?
It takes about 5 minutes over medium-high heat until the vegetables are tender and bacon is lightly browned.
What liquids form the base of the soup?
The base is made from a combination of 2 quarts of milk and 1 quart of water.
What is chicken base?
Chicken base is a concentrated paste used to add savory chicken flavor, and 4 tablespoons are used in this recipe.
Is this soup gluten-free?
No, this recipe contains 0.75 cup of flour for the roux.
How much protein is in one serving?
There are 6.7g of protein per serving.
What herbs are used in the soup?
The recipe calls for fresh parsley and green onions for garnish.
Should I let the milk and water mixture boil?
No, you should heat it until very hot (about 8 minutes) but do not let it come to a boil.
How do I make the roux?
Melt the butter or margarine, whisk in the flour, and cook for 2-3 minutes until it bubbles and turns slightly golden.
How much salt and pepper are needed?
The recipe uses 1 teaspoon of salt and 1 teaspoon of black pepper.
How many carbohydrates are in a serving?
Each serving contains 18.3g of carbohydrates.
What are the suggested garnishes?
Garnish with shredded colby cheese, crispy bacon bits, and chopped green onions.
Is this recipe considered easy?
Yes, it is tagged as an easy recipe and a quick meal.
Can I make this for a large group?
Yes, with 12 servings, it is perfect for family gatherings or meal prepping.
What is the total ingredient count?
There are 16 ingredients in this recipe.
Does the recipe include fiber or sugar info?
Fiber and sugar content are not specified for this particular recipe.
How much celery do I need?
You will need approximately 0.25 bunch of celery, diced.
How much onion is required?
One large diced onion is needed for the recipe.
Is this a traditional Southern recipe?
The recipe is tagged as southern cuisine and comfort food.