Houston’s Baked Potato Soup
User Reviews
5
Houston’s Baked Potato Soup
Description
Houston’s Baked Potato Soup begins by baking five medium russet potatoes rubbed with butter until tender with skins intact on one potato. Four potatoes are peeled and processed into a puree after baking, while the fifth is diced with skin for added texture. Milk and half and half are scalded with fennel seeds, then cooled to prevent separation before mixing with the potato puree, sour cream, chives, salt, black pepper, celery salt, and shredded cheddar cheese for depth of flavor and creaminess.
The soup combines smoothness from the mashed potatoes and cream with the occasional bite from diced potato and crispy bacon pieces. The fennel seeds add a subtle anise-like aroma, complementing the savory cheddar and smoky bacon. The soup is rich and comforting, reminiscent of a loaded baked potato in bowl form.
This soup can be served warm, garnished with additional cheddar, sliced green onion, and crispy bacon to enhance both presentation and flavor. It works well as a filling starter or a main dish in cooler weather.
Toppings such as shredded cheddar or Colby Jack cheese, green onion slices, or a small dollop of sour cream can personalize the serving. The preparation method ensures a creamy yet textured potato soup with characteristic baked potato flavor elements.
Ingredients
- 5 medium russet potato
- 3 cups milk whole
- 1/2 cups half and half
- 1/2 cup sour cream
- 1 cup cheddar cheese shredded
- 1 1/2 teaspoons chives
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper fresh ground
- 2 1/2 tablespoons butter
- 1/4 teaspoon celery salt
- 1 green onion sliced
- 2 ounces Bacon diced and fried crispy
- 1 1/4 teaspoons fennel seeds
Instructions
- Wash and scrub potatoes, pat dry. Rub potatoes with butter and place in baking pan, bake at 350 for 1 hour and 15 minutes or until the done.
- Remove from oven and cool slightly. When the potatoes have cooled enough to touch, peel 4 of the potatoes, we will need the skin on the 5th potato.
- While potatoes are cooling, add fennel seeds to milk and half and half, and scald the milk. Scalding is heating milk at a moderated temperature just until a boiling point but not boiling and quickly remove from heat.
- Scalding will keep the mixture from separating. Let milk cool slightly with fennel seeds in the mixture. When potatoes or cool enough to work with carefully cut 4 in half and place in a food processor.
- Potatoes should measure out to 1 1/2 - 2 cups cooked potato. Dice the 5th potato and set aside, leave the potato skins on this potato. To the cooked potato add sour cream, chives, salt, pepper, celery salt and 1/2 cup plus 1 tablespoon shredded cheddar cheese.
- Strain the fennel seeds from warm milk and discard seeds, pour milk mixture into food processor and processes 1 1/2 - 2 minutes until smooth.
- Place mixture into a saucepan add butter and diced potato stir frequently and simmer on very low setting for about 15 - 20 minutes. When ready to serve ladle into individual bowls and garnish with cheddar cheese, bacon, and green diced onion.
Notes
- Use shredded Cheddar or Colby Jack cheese as toppings to complement the soup.
- Garnish with sliced green onions for a fresh flavor contrast.
- Add a small dollop of sour cream on top for extra creaminess.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 327 kcal
% Daily Value*
| Calories | 327kcal | 16% |
| Carbohydrates | 29g | 10% |
| Protein | 10g | 20% |
| Fat | 18g | 28% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 51mg | 17% |
| Sodium | 447mg | 19% |
| Potassium | 749mg | 16% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 550IU | 11% |
| Vitamin C | 8mg | 9% |
| Calcium | 258mg | 26% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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