Copycat Machine Shed Baked Potato Soup

This Machine Shed Baked Potato Soup recipe is a Wussow and Fischer family favorite! This makes a lot of soup, but leftovers are hard to come by. It’s just that GOOD.

Visit the Jersey Kitchen for more great recipes!

Print Pin Recipe

Copycat Machine Shed Baked Potato Soup

From the kitchen of Nicolle Wussow, Milk-n-More Farms, Cecil, Wis.

Course Soup

Keyword Soup

Ingredients

• 2.5 lbs Baby red potatoes quartered
• 3 stalks Celery diced
• 1 qt Water
• 1 qt Milk whole
• 1 tsp Pepper
• ¾ cup Flour
• ¼ cup Parsley chopped
• ½ lbs Bacon (raw) diced
• 1 Jumbo yellow onion diced
• ¼ cup Chicken base
• 1 tsp Salt
• 1½ sticks Butter
• 1 cup Whipped cream

Instructions

• Boil potatoes in water for 10 min. Drain and set aside.
• In a large heavy pot, saute bacon, onion and celery over medium-high heat until celery is tender. Drain bacon grease and return bacon, onions and celery to pot.
• Add milk, water, base, salt and pepper. Heat over medium-high heat until very hot, but DON'T boil.
• In large heavy sauce pan, melt butter and add flour (roux). Mix well and allow to bubble, stirring for 1 minute.
• While constantly stirring soup, add the roux slowly. Continue stirring until thick and creamy. Stir in parsley, potatoes and cream.
• Garnish with shredded Colby cheese, bacon bits and chopped green onions. Serve hot.

Notes

Copyright © Jersey Journal