If you’re craving a comforting, hearty, and satisfying meal that tastes like it came straight from a cozy farmhouse kitchen, then Machine Shed Baked Potato Soup is just what you need. This soup, inspired by the iconic Machine Shed restaurants, is a crowd-pleaser known for its rich and creamy texture, smoky bacon flavor, and indulgent chunks of baked potatoes. It’s perfect for a cold evening, a casual family dinner, or as a filling lunch. Whether you’re looking for something to warm you up or simply want to recreate a beloved dish, this baked potato soup recipe will not disappoint.
The great thing about this soup is that it’s versatile, easy to make, and can be customized to fit your tastes. Let’s take a deep dive into how to make it, along with some pro tips and fun variations to take your soup game to the next level.
Machine Shed Baked Potato Soup Recipe
This recipe takes everything you love about baked potatoes-crispy skin, fluffy insides, savory toppings-and turns it into a creamy, comforting soup. It’s simple to make yet rich enough to feel like a special treat.
Ingredients Needed
For the base of the soup, you’ll need a few staple ingredients. Here’s the shopping list:
- 4 large russet potatoes – These are the ideal potatoes for baking. Their starchy texture makes for a perfect soup base.
- 1 lb bacon – Smoky, crispy bacon will add texture and flavor depth to the soup.
- 1 medium onion – A finely diced onion gives a subtle sweetness and balance to the soup.
- 3 cloves garlic – Fresh garlic adds a kick of flavor that complements the creaminess.
- 4 cups chicken broth – This serves as the soup’s liquid base, adding richness and savory depth.
- 2 cups heavy cream – For that ultra-creamy, velvety texture that makes this soup so decadent.
- 2 cups shredded cheddar cheese – The cheese adds sharpness and extra creaminess.
- Salt and pepper – These basic seasonings enhance the flavors of all the ingredients.
- Green onions – For garnish and a fresh, zesty crunch.
- Sour cream – Optional, but it provides a cool, tangy contrast to the hot soup.
- Butter – For sautéing the veggies and contributing to the creamy texture.
Cooking Instructions
Making this baked potato soup is as easy as pie-well, easier, actually. Here’s a step-by-step guide to help you pull it all together:
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Bake The Potatoes
- Preheat your oven to 400°F (200°C). Scrub the russet potatoes clean, poke a few holes with a fork, and bake them directly on the oven rack for about 45 minutes or until they’re tender.
- Once baked, allow them to cool enough to handle. Then, scoop out the flesh and set aside. Discard the skins, or save them for a crispy snack later.
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Cook The Bacon
- While the potatoes bake, fry the bacon in a large skillet over medium heat until crispy. This should take about 5-7 minutes.
- Once done, remove the bacon and chop it into small pieces. Set aside for later.
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Sauté The Aromatics
- In the same skillet, melt a couple of tablespoons of butter over medium heat.
- Add the chopped onions and garlic, cooking until they’re soft and translucent-about 5 minutes. The garlic should become fragrant but not burned.
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Prepare The Soup Base
- In a large soup pot, combine the sautéed onions and garlic with the chicken broth. Bring the mixture to a simmer over medium heat.
- Add the scooped-out potato flesh to the pot and mash it slightly with a potato masher or spoon. This will thicken the soup and give it that creamy, starchy consistency.
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Add The Cream & Cheese
- Stir in the heavy cream, making the soup creamy and rich.
- Gradually add the shredded cheddar cheese, stirring constantly until it’s completely melted and the soup is smooth and creamy.
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Season
- Taste the soup and add salt and pepper to your preference. The bacon might already provide some saltiness, so be careful when adding more.
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Finish The Soup
- Stir in half of the crispy bacon pieces, saving the rest for garnish.
- Let the soup simmer for another 5-10 minutes to ensure it’s hot and all the flavors have melded together.
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Serve & Garnish
- Ladle the soup into bowls. Top with a dollop of sour cream, a sprinkle of green onions, and the remaining crispy bacon. Add extra shredded cheese if desired for an indulgent finish.
Ingredient Insights
Each ingredient in this soup plays a key role in building depth of flavor, texture, and richness. Here’s a closer look at why these ingredients matter:
- Russet Potatoes: Their high starch content creates a creamy base when mashed, making them perfect for this soup. Plus, they hold up well when baked.
- Bacon: The bacon isn’t just for flavoring the soup; its crispiness adds texture contrast to the otherwise creamy dish. It also contributes a smoky, savory depth that pairs beautifully with the potatoes.
- Heavy Cream: The heavy cream is what gives the soup its luxurious, velvety consistency. If you used milk or half-and-half, it wouldn’t have that rich, comforting mouthfeel.
- Cheddar Cheese: This sharp, tangy cheese provides an unmistakable flavor that’s rich but not overwhelming. It enhances the soup’s creaminess and binds the flavors together.
Expert Tips
To elevate your Machine Shed Baked Potato Soup game, try these expert tips:
- Use a potato ricer for an extra smooth soup. If you prefer a velvety texture, you can rice the potatoes instead of mashing them.
- For extra flavor, sauté your bacon until it’s extra crispy, then chop it into smaller pieces. The bacon bits should remain crisp even when mixed into the soup.
- Make it ahead: The flavors develop even more when the soup sits for a few hours. You can make it the night before and reheat it on the stovetop. Just add a little extra cream to keep it from getting too thick.
- Add some heat: For a kick of spice, sprinkle in a pinch of cayenne pepper or diced jalapeños.
- Add veggies: If you like, you can sneak in some finely chopped carrots or celery while sautéing the onions for extra flavor and nutrition.
Recipe Variations
While this recipe is already a classic, there are a few fun twists you can make to personalize it further:
- Loaded Baked Potato Soup: Pile on more toppings! Try adding crumbled tortilla chips, chopped tomatoes, or a drizzle of ranch dressing for extra flavor and texture.
- Vegetarian Version: Skip the bacon, and swap in vegetable broth for chicken broth. You can also add extra vegetables like corn, broccoli, or peas to keep things hearty.
- Slow Cooker Method: Throw everything (except for the cream and cheese) into the slow cooker. Cook on low for 6-8 hours, then add the cream and cheese just before serving.
Final Words
Machine Shed Baked Potato Soup is the epitome of comfort food. It’s creamy, rich, and so packed with flavor that every bite feels like a warm hug. Plus, it’s incredibly versatile, allowing you to adjust it to your preferences. Whether you like it spicy, extra cheesy, or loaded with toppings, this recipe can be adapted to suit any taste.
FAQs
What Ingredients Are Needed For The Machine Shed Baked Potato Soup?
The ingredients typically include russet potatoes, butter, onion, garlic, flour, chicken broth, half-and-half or heavy cream, salt, pepper, and shredded cheddar cheese. Some recipes may also call for bacon bits, green onions, and sour cream for garnish.
How Long Does It Take To Make The Machine Shed Baked Potato Soup?
The total time to make the soup is approximately 45 minutes to 1 hour. This includes prep time (about 10-15 minutes) and cooking time (around 30-45 minutes), depending on how long you cook the potatoes and allow the soup to simmer.
Can I Make Machine Shed Baked Potato Soup Ahead Of Time?
Yes, you can make this soup ahead of time. In fact, the flavors often deepen after sitting in the fridge for a few hours or overnight. Simply reheat the soup on the stove or in the microwave, adding a little extra broth or cream if necessary to adjust the consistency.
Can I Use A Different Type Of Potato For This Recipe?
While russet potatoes are typically used for their starchy texture and ability to break down, you can substitute with Yukon Gold potatoes or red potatoes if preferred. Keep in mind that these will alter the texture slightly, as they are waxier and hold their shape better when cooked.
Is It Possible To Make The Machine Shed Baked Potato Soup Vegetarian?
Yes, you can make a vegetarian version by using vegetable broth instead of chicken broth and omitting any bacon or meat. You can also use a plant-based cream or milk to make it fully dairy-free if needed.
What Toppings Can I Add To The Machine Shed Baked Potato Soup?
Common toppings for this soup include shredded cheddar cheese, crispy bacon bits, sour cream, chopped green onions, or chives. You can also add a sprinkle of fresh herbs like parsley or thyme for extra flavor.
Can I Make Machine Shed Baked Potato Soup In A Slow Cooker?
Yes, you can adapt the recipe for a slow cooker. Start by cooking the potatoes and onions in the slow cooker on low for 6-8 hours or high for 3-4 hours. Afterward, mash the potatoes, add the remaining ingredients, and cook for another 30 minutes to allow the soup to thicken.
How Do I Store Leftover Machine Shed Baked Potato Soup?
Store any leftover soup in an airtight container in the refrigerator for up to 3-4 days. If you plan to store it longer, consider freezing the soup for up to 3 months. To freeze, make sure it’s cooled completely before transferring to a freezer-safe container.
What Can I Serve With Machine Shed Baked Potato Soup?
This soup pairs well with a variety of sides, including a warm crusty bread, garlic bread, salad, or a sandwich. Grilled cheese, BLTs, or a club sandwich are popular choices to serve alongside.
Is The Machine Shed Baked Potato Soup Recipe Gluten-free?
The traditional recipe uses flour to thicken the soup, which is not gluten-free. However, you can easily make the recipe gluten-free by substituting the flour with a gluten-free flour blend or cornstarch. Be sure to check all other ingredients for hidden gluten sources.