Jul 13 2026
Restaurants›Machine Shed Restaurant›Soup & Salad Buffet Recipe

Soup & Salad Buffet Recipe

Inspired by Machine Shed Restaurant
Time1h 30m
Serves6

Includes: Baked Potato Soup, Garden Salad with Two Dressings or Caesar Salad.

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Ingredients

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Baked Potato Soup

Garden Salad

Caesar Salad

Method

Baked Potato Soup

  1. 1

    Prepare the Potatoes

    Preheat the oven to 400°F (200°C). Wash the baking potatoes and prick them with a fork several times. Bake in the preheated oven for about 45-60 minutes, or until tender.

  2. 2

    Sauté the Vegetables

    In a large pot, melt the butter over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent.

  3. 3

    Combine Ingredients

    Once the potatoes are cool enough to handle, scoop the insides into the pot with the sautéed onions and garlic. Add the chicken broth, milk, salt, and pepper. Stir well and bring to a simmer.

  4. 4

    Blend the Soup

    Use an immersion blender to blend the soup until smooth. If you prefer a chunkier soup, blend partially or leave some potato chunks.

  5. 5

    Serve

    Ladle the soup into bowls and top with shredded cheddar cheese and chopped chives before serving.

Garden Salad

  1. 6

    Prepare the Salad Base

    In a large salad bowl, combine the chopped Romaine lettuce, halved cherry tomatoes, sliced cucumber, shredded carrots, and thinly sliced red onion.

  2. 7

    Dress the Salad

    In a small bowl, whisk together olive oil, red wine vinegar, salt, and pepper. Drizzle over the salad and toss gently to combine.

  3. 8

    Serve

    Serve immediately or refrigerate until ready to serve. Offer additional dressing on the side.

Caesar Salad

  1. 9

    Prepare the Salad Base

    In a large salad bowl, combine the chopped Romaine lettuce and croutons.

  2. 10

    Add Caesar Dressing

    Pour the Caesar dressing over the salad and toss to coat the lettuce and croutons evenly.

  3. 11

    Garnish

    Sprinkle grated Parmesan cheese and black pepper over the top before serving.

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