Baked Potato Soup
User Reviews
5
Baked Potato Soup
Description
The recipe starts by sautéing finely diced onions in butter until soft and golden, then adding minced garlic briefly. Peeled and cubed potatoes and chicken broth are added, and the mixture is simmered covered until the potatoes are tender. In a separate pot, a roux is prepared by whisking flour into melted butter followed by stirring in whole milk, heavy cream, salt, and pepper, cooking until the mixture thickens and coats the spoon. This creamy base is combined with the cooked potatoes, and sharp cheddar cheese is stirred in to melt and thicken the soup further. Sour cream adds richness and a slight tang.
The soup’s texture is creamy but can include pieces of potato depending on cooking and mashing preferences. Garnishes like crumbled cooked bacon, chopped green onions, extra cheddar, and more sour cream add smoky, fresh, and cheesy accents. This soup is suitable for a comforting meal, especially in colder weather, with the flavors of tender potatoes and creamy cheese balanced by savory bacon.
The notes suggest selecting yellow, Yukon Gold, or Goldust potatoes for a creamier soup texture, or russets if prefer a heartier bite, as their starchy content differs. These specific potato types also allow many to leave the skins on if desired. This flexibility aids textural variation in the final soup.
Ingredients
- 2 Tablespoons butter divided, salted
- 1 large onion (finely diced)
- 3 garlic minced or 1/4 teaspoon Garlic Powder, cloves
- 4 lbs potatoes peeled and cubed
- 4 cups chicken broth
- 2 Tablespoons butter
- 3 Tablespoons flour
- 2 cups milk whole
- 1 1/2 cups heavy cream
- 1 teaspoon salt (or more to taste)
- 1 teaspoon black pepper
- 1/2 cup sour cream
- 2-3 cups cheddar cheese sharp
Garnish:
- 1 lb. Bacon (cooked and crumbled)
- 4 green onions (chopped)
- cheddar cheese sharp
- sour cream
Instructions
- Heat a large, heavy-bottomed pot over medium heat. Add 2 Tablespoons of butter and onion and cook for 8-10 minutes, stirring often, until the onions start to become soft and golden in color. Add garlic and cook for 1 minute.
- Add cubed potatoes and chicken broth. Reduce heat to medium-low and cover. Let simmer for about 25 minutes, or until the potatoes are tender. The time will depend on how large the pieces of potato are. You may need to reduce the heat to low.
- Meanwhile, heat another pot over medium heat. Add 2 Tablespoons of butter. Using a whisk, add flour and continually whisk to form a paste. Stir in whole milk, heavy cream, salt, and pepper. Continue to whisk often as the mixture begins to thicken. Let it cook for at least 10-15 minutes, or until the mixture begins to coat the back of a spoon. Stir in sour cream until it is completely incorporated.
- Add cream mixture to the potatoes in a pot and stir. Stir in the cheese and let melt and thicken. Taste for seasonings.
- Cook bacon according to package instructions. Top soup with crumbled bacon, extra cheese, green onions, and sour cream, if so desired.
Notes
- Choose yellow, Yukon Gold, or Goldust potatoes for a creamier texture in the soup; these varieties have thinner skins and less starch.
- Russet potatoes can be used for a heartier soup but are more starchy and drier, affecting texture.
- Potatoes can be peeled or left unpeeled based on preference, impacting soup consistency.
User Reviews
Overall Rating
5
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