This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Copycat Machine Shed Restaurant Baked Potato Soup
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- #2028
serves/makes:
ready in:
under 30 minutes
under 30 minutes
5 reviews
1 comment
ingredients
2 1/2 pounds baby red potatoes, quartered
1/2 cup uncooked bacon, finely diced
1 jumbo onion, diced
1/4 bunch celery, diced
2 quarts milk
1 quart water
4 tablespoons chicken base
1 teaspoon salt
1 teaspoon black pepper
3/4 cup margarine or butter
3/4 cup flour
1/4 bunch fresh parsley, chopped
1 cup whipping cream
For garnish
shredded colby cheese
fried bacon bits
chopped green onions
directions
In large pot, boil potatoes in water 10 minutes. Drain and set aside.
In large heavy pot, saute bacon, onion and celery over medium-high heat until celery is tender, about 5 minutes. Remove mixture from pot, drain bacon grease and return mixture to pot. Add milk, water, base, salt and pepper. Cook over medium-high heat until mixture is very hot, about 8 minutes, stirring often. Do not let mixture boil.
In a small, heavy saucepan melt margarine. Add flour and mix well. Cook over medium-low heat until mixture bubbles, stirring 2 to 3 minutes to make a roux. While constantly stirring soup, add roux slowly until soup is thick and creamy, about 4 minutes. Stir in parsley, reserved potatoes, and cream.
Garnish with cheese, bacon bits, onions or all three. Serve hot.
added by
AmandasMom971
nutrition data
528 calories, 35 grams fat, 39 grams carbohydrates, 15 grams protein per serving.
Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
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reviews & comments
December 26, 2016
I cut the water amount in half and that had a nice thick consistency then. Probably just a matter of personal preference. Good flavor.
November 8, 2014
Guest Foodie on 11-15-11 said use less milk - definitely less liquid - maybe less water I thought - very good soup though.
December 17, 2013
Best potato soup I have ever made! Great meal on a cold day.
December 21, 2012
This was delicious. I used less butter than called for but it was the best potato soup I've ever had. Make sure you get it swarm through.
November 2, 2012
I disagree with the other review. I hostess card games and this is a favorite of our groups. I make this quite often when I entertain friends and family as well. It is a real people pleaser, great comfort food and absolutely delicious. Every time I make it, my guests ask me for the recipe which I gladly provide. I wouldn't change a thing. The toppings add a blast of flavor. It is easy to make and goes a long way.
This recipe should be modified to ONE quart of milk instead of two.