Baked Potato Soup

Baked Potato Soup

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Introduction

Baked Potato Soup is a comforting and creamy dish that brings the hearty flavors of a baked potato into a warm, velvety soup. It’s perfect for chilly days or when you crave a satisfying, homey meal. The soup is typically loaded with ingredients like crispy bacon, sharp cheddar cheese, and fresh chives, making it a deliciously rich and filling choice.

The History of Baked Potato Soup

Baked Potato Soup is a relatively modern dish, with roots in American comfort food traditions. It likely evolved from the popularity of baked potatoes, a staple in American cuisine. The concept of turning the flavors of a baked potato into a soup emerged as a way to create a heartier and more versatile meal. It has become a popular item in restaurants and home kitchens alike, thanks to its rich taste and easy preparation.

Ingredients Breakdown

  1. Base Ingredients:
    • Potatoes: The main component, providing a creamy texture and hearty flavor.
    • Onions & Garlic: Adds depth and savory notes.
    • Chicken or Vegetable Broth: Forms the soup’s base, adding richness and flavor.
    • Milk or Cream: Enhances the soup’s creaminess.
    • Butter: Adds richness and helps with the soup’s texture.
  2. Add-ins and Toppings:
    • Cheddar Cheese: Provides a sharp, tangy flavor that complements the potatoes.
    • Bacon: Adds a crispy, smoky element.
    • Chives or Green Onions: Adds freshness and a mild onion flavor.
    • Sour Cream: Optional, for extra creaminess and tang.
  3. Seasonings:
    • Salt & Pepper: Basic seasonings to enhance all the flavors.
    • Paprika or Other Spices: Optional, for added depth of flavor.

Step-by-Step Recipe

  1. Prepare the Potatoes:
    • Peel and dice 4 large russet potatoes into 1/2-inch cubes.
    • Boil in salted water until tender, about 10-15 minutes. Drain and set aside.
  2. Cook the Aromatics:
    • In a large pot, melt 3 tablespoons of butter over medium heat.
    • Add 1 diced onion and 2 minced garlic cloves. Cook until softened, about 5 minutes.
  3. Make the Soup Base:
    • Stir in 1/4 cup of all-purpose flour and cook for 1-2 minutes to form a roux.
    • Gradually add 4 cups of chicken or vegetable broth, stirring continuously until smooth and thickened.
  4. Add Potatoes and Cream:
    • Add the cooked potatoes to the pot. Use a potato masher to mash some of the potatoes for a chunkier texture.
    • Stir in 1 cup of milk or cream. Heat until warmed through.
  5. Add Cheese and Season:
    • Stir in 1 cup of shredded cheddar cheese until melted and incorporated.
    • Season with salt and pepper to taste.
  6. Serve:
    • Ladle soup into bowls and top with crumbled bacon, extra cheese, chopped chives, and a dollop of sour cream if desired.

Tips for the Perfect Soup

  1. Use Russet Potatoes: They have a higher starch content, making the soup creamier.
  2. Mash Some Potatoes: For a chunky texture, mash half the potatoes and leave some whole.
  3. Adjust Consistency: Add more milk or broth if you prefer a thinner soup.
  4. Avoid Overcooking: Don’t let the soup boil vigorously after adding the cream to prevent curdling.

Variations and Customizations

  1. Vegetarian Version: Omit bacon and use vegetable broth. Add additional vegetables like carrots or celery for extra flavor.
  2. Spicy Twist: Add a pinch of cayenne pepper or a few dashes of hot sauce for heat.
  3. Loaded Baked Potato: Top with additional toppings like diced tomatoes, olives, or jalapeños.
  4. Low-Fat Option: Use low-fat milk or a dairy-free alternative and reduce or omit cheese and bacon.

Health Considerations and Nutritional Value

  • Calories: This soup is relatively high in calories due to the cream, cheese, and bacon. Enjoy in moderation.
  • Fat Content: High in fat, particularly saturated fat. Opt for lower-fat dairy products and reduce cheese and bacon for a healthier version.
  • Nutritional Balance: Incorporate vegetables or a side salad to add more nutrients and balance the meal.

FAQ

1. Can I freeze Baked Potato Soup? Yes, this soup freezes well. Let it cool completely, then transfer to airtight containers. Reheat gently on the stove, adding extra milk or broth if needed.

2. Can I use other types of potatoes? While russet potatoes are ideal for their starch content, you can use Yukon Gold or red potatoes. They will change the texture slightly.

3. How can I make the soup vegetarian? Use vegetable broth and skip the bacon. Add extra veggies or legumes for added texture and flavor.

4. Can I make this soup ahead of time? Yes, it can be made a day or two in advance. Store in the refrigerator and reheat gently before serving.

Enjoy this hearty, comforting soup as a delicious and filling meal on a cold day!

Baked Potato Soup

Baked Potato Soup

Baked Potato Soup is a creamy, comforting dish that captures the rich flavors of a baked potato, complete with bacon, cheddar cheese, and chives. It's the ultimate warm, hearty soup for chilly days.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes

Ingredients
  

  • 4 large russet potatoes equal to 2 lbs.
  • ¾ teaspoon salt
  • 6 slices thick cut bacon
  • 1 large yellow onion
  • 3 cloves garlic minced
  • 2 Tablespoon butter
  • ¼ cup flour
  • 3 ½ cups Chicken broth
  • 2 cups half and half
  • ¾ cup sour cream
  • ½ teaspoon pepper
  • 2 cups shredded cheddar cheese
  • 1/8 cup chives finely diced

Instructions
 

  • Prep Work
  • Shred the cheese from a block, measure out the sour cream and half and half. Let them all sit out at room temperature.
  • Cooking Instructions
  • Cut the bacon into 1-inch squares with kitchen shears. Cook in a large pot over low heat, rotating occasionally. They’ll overlap at first but will shrink down as they cook. Remove and set aside once crisp. Leave 2 Tablespoons of drippings in the pot.
  • While the bacon cooks, peel the potatoes and cut them into 1-inch cubes. Add to a stock pot and cover the potatoes with 1 inch of water. Add the salt and boil gently for 20 minutes or until very fork tender. Drain, then gently mash. Set aside.
  • Add the diced onion to the pot with the bacon drippings and cook until softened, about 5 minutes.
  • Add garlic and butter and cook 1 more minute.
  • Whisk in flour, use a silicone spatula to stir as the flour cooks for 1 full minute to remove the raw flour taste.
  • Add the chicken broth. Use a silicone spatula to loosen any bacon remnants from the bottom of the pot, this will add flavor.
  • Slowly add the half and half. Bring to a boil, then reduce to a simmer.
  • Stir in the potatoes, then mix in the sour cream, and pepper.
  • Remove from heat. If desired, blend with an immersion blender or transfer it to a blender in batches. (I prefer to do this for a creamier and smoother consistency.)
  • Gradually sprinkle with shredded cheese and stir until combined. Make sure the base of the soup isn’t too hot or the cheese won’t melt creamy and smooth. The soup will continue to thicken as it sits.
  • Garnish with chives and bacon, serve!

Notes

PRO Tips:
  • Cheese:  Cracker Barrel Sharp Yellow Cheese is my brand of choice as it has great flavor and melts smoothly. Aged/crystalized cheese won’t melt well, aim for a soft consistency!
  • Avoid using bagged shredded cheese, as it contains cellulose which prevents the cheese from melting smoothly.
  • Milk may be used instead of half and half, just note that the broth won’t be quite as thick. Microwave the milk for 45 seconds prior to adding it to avoid curdling.
  • This recipe is in The Cozy Cookbook on page 36!
  • Storage:
     
    • Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
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