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:

• 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

1. First, grate the cheese, measure out the sour cream, and single cream and let them sit at room temperature.
2. 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.
3. 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.
4. Cook the onion in the bacon fat until soft, then add the garlic and butter, cooking for another minute.
5. Stir in the flour and cook for a minute to avoid a floury taste.
6. Pour in the chicken stock, scraping the tasty bacon bits from the pot.
7. Gradually add the single cream, bring to a boil, then simmer.
8. Mix in the potatoes, sour cream, and ground black pepper. Blend until smooth for a creamier texture.
9. Gradually add the cheese, ensure it melts smoothly. The soup thickens as it rests.
10. 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.