Machine Shed Restaurant Baked Potato Soup

Indulge in the rich, comforting flavors of Machine Shed Restaurant Baked Potato Soup, a hearty classic that’s as indulgent as it is satisfying. This creamy soup features tender chunks of oven-baked russet potatoes, crispy bacon, and a velvety broth made with half-and-half and chicken stock, thickened to perfection with a touch of flour. Sauteed onions add a subtle sweetness, while shredded cheddar cheese and green onions provide the perfect finishing touches. With a hint of smokiness and a luscious texture, this recipe is perfect for cozy dinners or impressing guests. Don’t forget the irresistible toppings—a sprinkle of reserved bacon, extra cheddar, and a dollop of sour cream take this baked potato soup to the next level. Ready in just over an hour, it’s a soul-warming meal you’ll return to again and again. Keywords: baked potato soup, creamy potato soup, loaded potato soup, Machine Shed recipe, comfort food.

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 6

Ingredients

• 6 large Russet potatoes
• 6 slices Bacon
• 4 tablespoons Unsalted butter
• 1 medium Yellow onion, diced
• 0.25 cup All-purpose flour
• 4 cups Chicken broth
• 2 cups Half-and-half
• 1 teaspoon Salt
• 0.5 teaspoon Ground black pepper
• 1 cup Shredded cheddar cheese
• 3 stalks Green onions, sliced
• 0.5 cup Sour cream

Directions

Step 1

Preheat your oven to 400°F (200°C). Wash the russet potatoes thoroughly, pat them dry, and pierce each potato several times with a fork.

Step 2

Place the potatoes on a baking sheet and bake for about 50-60 minutes, or until tender when pierced with a fork. Allow the potatoes to cool, then peel and dice them into small chunks.

Step 3

In a large, heavy-bottomed pot, cook the bacon slices over medium heat until crispy. Remove the bacon and set it aside on a paper towel-lined plate to drain. Reserve 2 tablespoons of the bacon drippings in the pot.

Step 4

Add the unsalted butter to the pot with the bacon drippings and melt it over medium heat. Add the diced onion and sauté for 4-5 minutes, or until softened and translucent.

Step 5

Sprinkle the all-purpose flour over the onions and stir to combine, cooking for 1-2 minutes to form a roux.

Step 6

Gradually whisk in the chicken broth, ensuring the mixture remains smooth. Bring it to a simmer and cook until thickened, about 5-7 minutes.

Step 7

Stir in the half-and-half, salt, and ground pepper. Add the diced baked potatoes and 3/4 of the cooked bacon (reserving the rest for garnish). Reduce the heat to low and let the soup simmer for 10-15 minutes, stirring occasionally.

Step 8

Using a potato masher or immersion blender, mash some of the potatoes directly in the pot to create a slightly thicker texture while leaving some chunks intact for a hearty consistency.

Step 9

Stir in 3/4 cup of the shredded cheddar cheese, mixing until melted and incorporated. Adjust seasoning as needed.

Step 10

Serve the soup hot, topped with the reserved bacon, green onions, remaining shredded cheddar cheese, and a dollop of sour cream.

Nutrition Facts

Serving size	(3764.2g)

Amount per serving	% Daily Value*
Calories	3916.2

Total Fat 178.9g	0%
Saturated Fat 106.4g	0%
Polyunsaturated Fat 5.5g
Cholesterol 513.3mg	0%
Sodium 6745.8mg	0%
Total Carbohydrate 470.3g	0%
Dietary Fiber 35.4g	0%
Total Sugars 57.1g
Protein 133.8g	0%

Vitamin D 7.7IU	0%
Calcium 1895.5mg	0%
Iron 26.6mg	0%
Potassium 12100.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 40.0%

Protein: 13.3%

Carbs: 46.7%