Machine Shed Potato Soup Recipe: Hearty, Creamy, and Midwest Comfort in a Bowl

Machine Shed’s potato soup is a beloved Midwest staple, known for its rich, creamy consistency, tender chunks of potato, and homestyle flavor. This copycat version brings the same comforting satisfaction right to your kitchen—perfect for cozy family dinners, holiday spreads, or a warm-up on chilly days.

This step-by-step guide helps you recreate the Machine Shed’s famous potato soup, featuring a velvety base, hearty vegetables, and a perfect blend of cheeses and bacon.

How to Make Machine Shed’s Potato Soup

Thick, cheesy, and soul-warming, this soup is the perfect balance of rich dairy, savory seasonings, and rustic potatoes. Easy to make, but impossible to forget!

Ingredients

Soup Base:

• 4 cups peeled and diced russet potatoes

• 1 cup diced celery

• 1 cup diced carrots

• 1 cup diced onion

• 4 cups chicken broth

• 1 cup whole milk

• 1 cup heavy cream

• ½ cup sour cream

• 3 tbsp unsalted butter

• 3 tbsp all-purpose flour

• 1½ cups shredded cheddar cheese

• ½ tsp garlic powder

• Salt and black pepper to taste

Toppings:

• 6 slices cooked bacon, crumbled

• ¼ cup chopped green onions

• Extra shredded cheddar cheese

Preparation Time

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes

Preparing Instructions

Step 1: Simmer Vegetables
In a large pot, add potatoes, celery, carrots, onion, and chicken broth. Bring to a boil, reduce heat, and simmer for 20–25 minutes until veggies are tender.

Step 2: Make the Roux
In a separate saucepan, melt butter over medium heat. Stir in flour to make a roux, whisking continuously for 2 minutes until lightly golden.

Step 3: Add Dairy
Slowly whisk in milk and cream into the roux until thickened. Add sour cream and garlic powder, stirring to blend.

Step 4: Combine and Simmer
Pour the creamy mixture into the pot of vegetables. Stir well to combine and simmer for 5–10 minutes more. Stir in cheddar cheese until melted. Add salt and pepper to taste.

Step 5: Serve and Garnish
Ladle soup into bowls. Top with bacon, green onions, and more cheddar cheese.

Servings

Serves: 6 generous bowls

Presentation & Decoration

Garnish Ideas:

• Crisp bacon crumbles

• Fresh green onions

• Cheddar shreds

• Dash of smoked paprika for color

Serving Suggestions:

• Pair with buttered rolls or cornbread

• Add a simple side salad or roasted vegetables

• Serve in bread bowls for a rustic touch

Best Time to Eat

• Winter Warm-Up: Ideal for cold nights

• Holiday Starter: Great for Thanksgiving or Christmas

• Weeknight Comfort: Easy enough for everyday meals

Portion Guide

• Individual: 1 to 1½ cups per serving

• Family Gatherings: Double the batch for 10–12 servings

Storage & Shelf Life

• Refrigeration: Keeps in the fridge for up to 3 days

• Freezing: Not recommended due to cream content

• Reheating: Gently reheat on stove or microwave, stirring often

Allergy Guide

• Gluten-Free: Use gluten-free flour or cornstarch for thickening

• Dairy-Free: Substitute with plant-based milk and cheese alternatives

• Vegetarian: Use vegetable broth and omit bacon

We’d love to hear how it turned out! Tag your creations and share your twist on this hearty Midwest favorite