Easy Baked Potato Soup Recipe
As winter approaches, there is nothing quite as gratifying as a warm bowl of soup to combat the cold. Baked potato soup offers a creamy delight, rich with the flavours of bacon, chives, and melted cheddar, combined with tangy sour cream and buttery, smooth potatoes. This soup rapidly becomes a family favourite, ideal for sharing during Thanksgiving or as a hearty meal any day of the week. Not only does this dish satisfy your taste buds, but it’s also surprisingly simple to prepare.
Key Takeaways
- Indulge in a rich, creamy baked potato soup that serves as perfect comfort food during cold months.
- Master an easy recipe that’s great for family gatherings, especially around celebratory occasions.
- Learn how to store leftovers effectively and share your delightful creations on social media platforms.
Comforting Baked Potato Soup
Indulge in a rich and creamy soup that encapsulates all the indulgent ingredients of a fully loaded baked potato. With staples such as crispy bacon, fresh chives, melted cheese, and a dollop of butter, this recipe is a testament to simplicity meeting flavour in every spoonful.
- Ingredients: To recreate this comforting experience, you’ll need basic items that come together to deliver a delightful taste. It’s a simple endeavour that results in a satisfying meal.
- Ease of Cooking: Preparing this soup is straightforward, allowing you to enjoy a homemade dish without any hassle.
- Professional Tips: Enhance your culinary skills with expert advice to perfect your soup-making process.
Recipe Highlights:
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- Quickly create a crowd-pleasing meal.
- Provides the warmth of comfort food.
- Ideal for those craving a flavourful and hearty dish.
Stove Top Baked Potato Soup
Recipe Ingredients
- 4 sizeable baking potatoes (approx. 2 lbs in weight)
- ¾ tsp of table salt
- 6 thick slices of unsmoked bacon
- 1 large onion
- 3 cloves of garlic, finely chopped
- 2 tbsp of unsalted butter
- ¼ cup of plain flour
- 3 ½ cups of chicken stock
- 2 cups of single cream
- ¾ cup of sour cream
- ½ tsp of ground black pepper
- 2 cups of grated cheddar cheese
- 2 tbsp of fresh chives, finely chopped
Preparation Steps
- First, grate the cheese, measure out the sour cream, and single cream and let them sit at room temperature.
- Snip the bacon into squares and cook it in a large pot at a low heat, turn occasionally. Once the bacon has shrunk and crisped, remove it and keep the fat.
- Peel the potatoes, chop them into cubes, place them in a saucepan, cover with water, add salt, and boil gently until soft. Drain and mash them.
- Cook the onion in the bacon fat until soft, then add the garlic and butter, cooking for another minute.
- Stir in the flour and cook for a minute to avoid a floury taste.
- Pour in the chicken stock, scraping the tasty bacon bits from the pot.
- Gradually add the single cream, bring to a boil, then simmer.
- Mix in the potatoes, sour cream, and ground black pepper. Blend until smooth for a creamier texture.
- Gradually add the cheese, ensure it melts smoothly. The soup thickens as it rests.
- Serve garnished with chives and crispy bacon.
Useful Tips and Tricks
- Select a soft cheddar for smooth melting. Avoid aged cheeses as they don’t melt the same.
- If avoiding pre-grated cheese, grate the cheese yourself because pre-packed shreds may not melt properly due to added cellulose.
- For a lighter version, substitute the single cream with milk. Heat it slightly to prevent it from curdling.
- Try my sweet potato and red lentil soup as an alternative.
Food Preservation
- Store soup in a sealed container; it will keep in the fridge for 3 days or can be frozen for 3 months.
Baked Potato Soup Recipe
Luscious Baked Potato Soup! Each spoonful is a creamy embrace of hearty potatoes, melted cheddar cheese, and rich sour cream, all perfectly accented with crispy bacon and fresh chives. This easy-to-make recipe promises to wrap you in warmth and satisfy your comfort food cravings like never before!
Equipment
Ingredients
- 4 lrge Russet Potatoes
- ¾ tsp Salt
- 6 slices Bacon (thick cut)
- 1 Onion
- 3 Cloves of garlic (crushed)
- 2 tbsp Butter
- ¼ Cup Flour
- 3½ Cups Chicken Broth
- 2 Cups Single Cream (or full fat milk)
- ¾ Cup Sour Cream
- ½ tsp Pepper
- 2 Cups Grated Cheese
- ⅛ Cup Chives (Finely chopped)
Instructions
- First, grate the cheese, measure out the sour cream, and single cream and let them sit at room temperature. Snip the bacon into squares and cook it in a large pot at a low heat, turn occasionally. Once the bacon has shrunk and crisped, remove it and keep the fat.
- Peel the potatoes, chop them into cubes, place them in a saucepan, cover with water, add salt, and boil gently until soft. Drain and mash them.
- Cook the onion in the bacon fat until soft, then add the garlic and butter, cooking for another minute. Stir in the flour and cook for a minute to avoid a floury taste. Pour in the chicken stock, scraping the tasty bacon bits from the pot.
- Gradually add the single cream, bring to a boil, then simmer. Mix in the potatoes, sour cream, and ground black pepper. Blend until smooth for a creamier texture. Gradually add the cheese, ensure it melts smoothly. The soup thickens as it rests. Serve garnished with chives and crispy bacon and grated cheese.
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Nutrition
Calories: 397kcalCarbohydrates: 12gProtein: 11gFat: 34gSaturated Fat: 20gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 110mgSodium: 1175mgPotassium: 190mgFiber: 1gSugar: 2gVitamin A: 1074IUVitamin C: 2mgCalcium: 299mgIron: 1mg
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