Machine Shed Potato Soup Recipe made creamy with tender potatoes, crispy bacon, cheddar cheese, cream, onions, and savory broth. Rich, hearty, and comforting.
Ingredients for the Machine Shed Potato Soup Recipe
| Ingredient | Amount | Notes |
|---|---|---|
| Baby red potatoes | 2½ lbs (about 1.1 kg) | Quartered, no need to peel |
| Bacon (uncooked) | ½ lb (225 g) | Diced small, for flavor base |
| Yellow onion | 1 large | Diced fine |
| Celery | 3-4 stalks or ¼ bunch | Diced |
| Whole milk | 1 quart (4 cups / 1 L) | Or full-fat for creaminess |
| Water | 1 quart (4 cups / 1 L) | To boil and thin the base |
| Chicken broth | ¼ cup base (or 4 cups broth) | Adjust if using liquid broth |
| Butter | ¾ cup (1½ sticks / 170 g) | For the roux |
| All-purpose flour | ¾ cup (95 g) | Thickens the soup |
| Salt | 1 tsp | To taste |
| Black pepper | 1 tsp | Fresh ground is best |
| Fresh parsley | ¼ cup chopped | Adds color and freshness |
| Heavy cream | 1 cup (240 ml) | Makes it rich and smooth |
How to Make Machine Shed Potato Soup Recipe
This Machine Shed potato soup recipe comes together in 45-60 minutes. Makes a creamy potato soup recipe that’s like a loaded baked potato soup in a bowl.
Finish and Serve: Stir in heavy cream off heat. Top with cheddar cheese, extra bacon bits, green onions, sour cream for that loaded potato soup recipe vibe.
Prep the Base: Boil 2½ lbs quartered baby red potatoes in 1 quart water with chicken base until soft (20 mins). Drain, save liquid, mash half the potatoes lightly for texture in your hearty winter soup.
Cook the Veggies and Bacon: In a big pot, fry diced bacon until crisp (5 mins). Add diced onion and celery, cook until soft (5 mins). Melt butter, stir in flour to make a roux, cook 2 mins without burning.
Build the Soup: Whisk in milk and reserved potato liquid. Add mashed and whole potatoes, salt, pepper, parsley. Simmer 10-15 mins until thick like cheesy potato soup.
Variations of Machine Shed Potato Soup Recipe
This Machine Shed potato soup recipe is easy to change up depending on what you have or what you like.
Extra Loaded Version: Add more bacon bits and double the cheddar cheese on top. Throw in some chopped green onions and a big spoonful of sour cream at the end. Turns your loaded potato soup recipe into a real crowd-pleaser for family dinners.
Lighter Twist: Use turkey bacon instead of regular, swap half the milk for low-fat, and cut back on butter. Still creamy and tasty, but a bit easier on the calories for everyday eating.
Slow Cooker Option: Dump everything (except cream and cheese) into the slow cooker on low for 6-7 hours. Stir in cream at the end. Perfect for busy days when you want slow cooker potato soup without standing over the stove.
Veggie-Friendly Change: Skip the bacon, use veggie broth, and add extra potatoes or cauliflower. Top with plant-based cheese for a lighter creamy potato soup recipe that still feels hearty.
Storage and Reheating for the Machine Shed Potato Soup Recipe
| What to Do | How to Do It | Tips for Best Results |
|---|---|---|
| Fridge Storage | Cool soup completely, put in airtight container | Lasts 3-4 days. Don’t add toppings yet |
| Freezer Storage | Portion into freezer bags or containers | Good for up to 3 months. Leave space for expansion |
| Thawing | Move from freezer to fridge overnight | Or use microwave defrost setting |
| Reheating on Stove | Warm over low heat, stir often | Add a splash of milk if too thick |
| Reheating in Microwave | Use medium power, stir every 1-2 minutes | Cover loosely to avoid splatters |
Serving Suggestions for the Machine Shed Potato Soup Recipe
Best Ways to Serve It: Dish it up hot in deep bowls. Top each one with extra shredded cheddar cheese, crispy bacon bits, chopped green onions, and a spoonful of sour cream right before eating. The toppings make it feel like a classic loaded potato soup recipe.
What to Eat With It: Pair it with warm crusty bread, garlic toast, or a simple green salad on the side. In winter, it’s perfect next to grilled cheese sandwiches for a cozy USA or UK dinner. Kids love it with crackers crumbled on top too.
Portion Tips: Serves 10-12 as a starter or 6-8 as a main. Great for meal prep, reheat gently with a splash of milk if it thickens in the fridge.
Nutrition of Machine Shed Potato Soup Recipe
| Nutrient | Amount per Serving | Notes |
|---|---|---|
| Calories | 480-520 | Mostly from cream, cheese, bacon |
| Total Fat | 28-32 g | High from butter and heavy cream |
| Saturated Fat | 15-18 g | Keep an eye if watching this |
| Carbohydrates | 35-40 g | From potatoes and milk |
| Protein | 12-15 g | Good boost from bacon and cheese |
| Sodium | 800-950 mg | Bacon and broth add most of it |
| Fiber | 3-4 g | From potatoes and veggies |
FAQ About the Machine Shed Potato Soup Recipe
How do I make it thicker?
Add a bit more roux (extra butter and flour) or mash more potatoes. Some cut back on water for a denser loaded potato soup recipe. Stir well while simmering.
Can I freeze leftovers?
Yes, cool it first, freeze in portions up to 3 months. Thaw in fridge overnight. Reheat slow on stove with a splash of milk so it stays creamy.
Is there a dairy-free way?
Swap milk and cream for full-fat coconut milk or oat milk. Use plant-based cheese and skip bacon or use veggie bacon. Still tasty as a creamy potato soup recipe.
Why is my soup too thin?
Cook the roux longer or use less liquid next time. Let it simmer extra to thicken naturally.
Best toppings?
Always fresh: shredded cheddar cheese, crispy bacon bits, chopped green onions, and sour cream on top right before serving.
I’m Mubbara Ayman, a passionate food enthusiast and recipe creator, born on March 15, 1992. My love for cooking began in my childhood kitchen, watching my mother transform simple ingredients into extraordinary dishes that brought our family together.
Over the years, my passion for cooking grew into a lifelong pursuit. I earned a Diploma in Culinary Arts and trained in multiple restaurants, where I mastered techniques in flavor pairing, creative plating, and global cuisines. My goal is to blend tradition with innovation, making cooking both approachable and exciting for home chefs.
Through Potato recipes, I share tried-and-tested recipes, cooking tips, and creative ideas to help you turn everyday ingredients into mouthwatering memories. Join me on this journey and let’s make every meal special together!
