Baked Potato Soup
Baked Potato Soup

Baked Potato Soup

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Baked Potato Soup – This Baked Potato Soup features a thick and creamy broth that is loaded with bacon and chives, cheddar cheese, sour product, and sleek potatoes. It’s the ultimate convenience foodstuff and really easy to create!

Baked Potato Soup

Welp, this could happen to be the very first recipe that I at any time made around the website. It is the last word comfort and ease foods, and very probably my new all-time favorite soup recipe. (And I’m essential in terms of my soups.)

Baked Potato Soup
Baked Potato Soup

I have some useful Professional Suggestions that you will want to verify out also, but 1st take has a look at the substances and observe how simple it is to create.

Ingredients

The bottom of this post also contains a recipe card with ingredients and full instructions.

  • 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 cups chicken broth- try my chicken stock recipe, it’s perfect for soups.
  • 2 cups half and half
  • ¾ cup sour cream
  • ½ teaspoon pepper
  • 2 cups shredded cheddar cheese- this is my brand of choice.
  • 1/8 cup chives, finely diced

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How to Make It

Cut the bacon into squares and cook dinner low and slow until finally crisp. Meanwhile, submerge diced russet potatoes in 1 inch of h2o. Incorporate salt and boil carefully for around 10 minutes or till fork tender.

Drain the potatoes. Carefully mash and set apart.

Leave 1 tablespoon of bacon drippings within the pot. Incorporate the onions and prepare dinner over medium heat for 5 minutes. Add the butter and garlic and prepare dinner for 1 more minute.

Stir in flour, blend and cook for 1 entire minute to prepare dinner from the raw flour flavor.

Add the chicken broth, then the half and 50 %. Carry to your boil, minimize to your simmer. Add the potatoes. Mix while in the sour product and some pepper.

Take away from warmth. If preferred, mix with an immersion blender or transfer it into a blender in batches. (I prefer to make this happen for a creamier and smoother consistency.)

Steadily sprinkle while in the shredded cheese. Stir till mixed. Incorporate the bacon and chives and serve! Observe the soup will proceed to thicken since it stands.

Pro Tips for Baked Potato Soup

Stay away from using additional sharp or aged cheese, stick to moderate or sharp orange cheddar if possible. Heluva Sharp Cheddar Cheese is my model of decision because it has fantastic flavor and melts smoothly.

Avoid using bagged shredded cheese, since it includes cellulose which stops the cheese from melting efficiently.

Milk could be used as an alternative to 50 % and 50 percent, just notice the broth won’t be fairly as thick. Microwave the milk for forty-five seconds prior to adding it in order to avoid curdling.

Simple Greek Yogurt could be employed instead of the sour product.

Unsalted butter and lowered sodium hen broth could possibly be used for lower sodium articles.

Prepare dinner the potatoes individually in drinking water instead of inside the soup. It is not just a time saver as they can cook even though the bacon cooks, but it also eliminates a little extra starch which helps prevent the soup from getting to be gluey.

If desired, you need to use an immersion blender to more mix the soup. It will show up thinner initially but will carry on to thicken on standing.

Storage

Store in an airtight container and refrigerate for up to three times or freeze for around three months.

Baked Potato Soup

Recipe by BobbyCourse: SoupsCuisine: American
Servings

8servings

Prep time

10minutes

Cooking time

35minutes

Calories

482kcal

Total time

45minutes

Baked Potato Soup – This Baked Potato Soup features a thick and creamy broth that is loaded with bacon and chives, cheddar cheese, sour product, and sleek potatoes. It’s the ultimate convenience foodstuff and really easy to create!

Ingredients

  • ¼ cup flour

  • ¾ teaspoon salt

  • 1 large yellow onion

  • 6 slices thick cut bacon

  • 4 large russet potatoes, equal to 2 lbs.

  • ¾ cup sour cream

  • 3 cups Chicken broth

  • 3 cloves garlic, minced

  • 2 Tablespoon butter

  • 2 cups half and half

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 10 minutes or until 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 green onions and bacon, serve!

Notes

  • PRO Tips: Avoid the usage of more sharp or aged cheese, stick with mild or sharp cheddar. Heluva Sharp Cheddar Cheese is my logo of preference because it has amazing flavor and melts easily.
  • Milk can be used as opposed to half and half of, just observe that the broth won’t be quite as thick. Microwave the milk for 45 seconds previous to including it to avoid curdling.
  • Plain Greek Yogurt can be used as opposed to sour cream.
  • Unsalted butter and reduced-sodium hen broth can be used for lower sodium content material.
  • Cook the potatoes one at a time in the water rather than in the soup. It’s no longer best a time saver as they can cook dinner even as the bacon cooks, but it additionally removes a bit of extra starch which prevents the soup from becoming gluey.
  • This recipe makes approximately 2.5 quarts of soup or 10 cups. Each serving is just over a cup.

Nutrition Facts

8 servings per container


  • Amount Per ServingCalories482
  • % Daily Value *
  • Total Fat 34g 53%
    • Saturated Fat 18g 90%
  • Cholesterol 89mg 30%
  • Sodium 968mg 41%
  • Potassium 729mg 21%
  • Total Carbohydrate 28g 10%
    • Dietary Fiber 2g 8%
    • Sugars 2g
  • Protein 16g 32%

    * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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