We take our Baked Potato Soup very seriously at the Shed. Made from scratch daily, it consists of creamy white chowder loaded with tender Idaho red potatoes and topped with cheddar cheese, green onion and crisp bacon. We serve it by the ladle or by the bowl, but if you make it at home you will more than likely eat it straight out of the pot!
2 1/2 pounds diced red potatoes
1/2 pound bacon
1 yellow onion, diced
1 small stalk celery, diced
4 cups milk
4 cups water
1/3 cup chicken base
1/2 cup butter
1/2 cup flour
1 teaspoon salt
1 teaspoon pepper
1/4 cup chopped parsley
1 cup heavy cream
1/2 cup chopped bacon
1/4 cup chopped scallions
3/4 cups shredded cheddar cheese
1. Steam or boil potatoes until they are tender (about 10 minutes). Set aside.
2. Cook bacon in the soup pot.
3. Add onions and celery. Cook on medium high heat until the celery is tender and the bacon is crisp.
4. Add milk, water and chicken base.
5. Heat until soup is 180°.
6. In a separate pan create the roux by melting the butter and adding the flour. Mix well and cook for one minute.
7. Add roux to the soup pot until the soup thickens.
8. Add salt, pepper, parsley, heavy cream and stir in the potatoes.
9. Ladle soup into the bowl and add bacon, scallions and cheese.
Recipe is also in the Machine Shed Cookbook! Available for purchase at every location.