The Machine Shed Baked Potato Soup
Warm, creamy, and irresistibly comforting, The Machine Shed Baked Potato Soup is the ultimate bowl of indulgence on a chilly day. This hearty soup combines roasted russet potatoes, crispy bacon, and sharp cheddar cheese to create a rich and flavorful base, elevated with the perfect blend of garlic, onions, and a touch of sour cream. Thickened to perfection with a flour-based roux and creamy whole milk, every spoonful feels like a hug in a bowl. Garnished with crunchy bacon crumbles, fresh green onions, and even more melted cheese, this classic homestyle dish is both a feast for the eyes and the palate. Perfect for weeknight dinners or cozy weekend gatherings, this easy-to-make potato soup is a guaranteed crowd-pleaser that will have everyone asking for seconds.
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Recipe Information
Ingredients
- 4 large russet potatoes
- 8 slices bacon
- 4 tablespoons unsalted butter
- 1 medium yellow onion
- 3 cloves garlic
- 0.25 cup all-purpose flour
- 4 cups chicken broth
- 2 cups whole milk
- 0.5 cup sour cream
- 1.5 cups sharp cheddar cheese
- 4 stalks green onions
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 400°F (200°C). Wash the russet potatoes, prick them with a fork several times, and place them on a baking sheet. Bake the potatoes for about 50-60 minutes or until fork-tender. Once done, let them cool, then peel and dice them into chunks.
While the potatoes bake, cook the bacon in a large pot or Dutch oven over medium heat until crispy. Remove the bacon slices and set them aside on a paper towel-lined plate. Reserve 2 tablespoons of bacon grease in the pot.
In the same pot, add the unsalted butter to the bacon grease and melt over medium heat. Stir in the diced onion and cook for 5-7 minutes until softened and translucent. Add the minced garlic and cook for an additional 1 minute, stirring frequently.
Sprinkle the flour over the onion and garlic mixture and stir well to combine. Cook for 1-2 minutes to remove the raw flour taste.
Gradually stir in the chicken broth, ensuring there are no lumps. Bring the mixture to a simmer and cook for 8-10 minutes, allowing it to thicken slightly.
Stir in the whole milk, sour cream, and shredded sharp cheddar cheese until the cheese is fully melted and the soup is smooth. Season with salt and black pepper to taste.
Add the diced, baked potatoes to the soup and gently stir to combine. Simmer the soup for 10-15 minutes over low heat, stirring occasionally, to allow the flavors to meld together.
Crumble the cooked bacon slices and slice the green onions for garnish.
Serve the baked potato soup hot, topped with crumbled bacon, sliced green onions, and a sprinkle of additional shredded cheddar if desired.
Nutrition Facts
Calories |
544 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.2 g | 35% | |
| Saturated Fat | 16.6 g | 83% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 79 mg | 26% | |
| Sodium | 1073 mg | 47% | |
| Total Carbohydrate | 54.5 g | 20% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 8.5 g | ||
| Protein | 21.9 g | 44% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 374 mg | 29% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 1338 mg | 28% | |
*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.
