If you’re looking for the perfect comforting dish, look no further than baked potato soup. This creamy, rich soup captures the essence of baked potatoes in a bowl, making it an ideal meal for chilly days or a cozy night in. With its delicious blend of flavors and textures, this soup will warm your heart and satisfy your hunger, making it a family favorite you’ll want to make again and again.
Ingredients
– 4 large baking potatoes
– 1/2 cup butter
– 1/2 cup all-purpose flour
– 4 cups chicken or vegetable broth
– 2 cups milk
– 1 cup shredded cheddar cheese
– 1/2 cup sour cream
– 1/4 cup chopped green onions
– Salt and pepper to taste
Servings and Cooking Time
This recipe serves 4. Preparation time is approximately 15 minutes, with a cooking time of about 30 minutes.
Nutritional Value
Each serving (1 cup) contains approximately 320 calories, 18g carbohydrates, 15g fat, 12g protein, and 2g fiber. This nutritional information is based on one serving.
Step-by-Step Cooking Process
- Preheat your oven to 400°F (200°C).
- Wash and bake the potatoes for about 45 minutes until tender.
- Let the potatoes cool slightly, then peel and dice them.
- In a large pot, melt the butter over medium heat.
- Add the flour and whisk continuously for 2 minutes to form a roux.
- Gradually add the chicken or vegetable broth, stirring to combine.
- Stir in the milk and continue to whisk until smooth and thickened.
- Fold in the diced potatoes, cheese, and sour cream.
- Season with salt and pepper to taste.
- Simmer for 10 minutes, stirring occasionally, before serving hot.
Alternative Ingredients
You can substitute the heavy cream with non-dairy milk for a lighter version. Additionally, use vegan cheese and sour cream for a plant-based option. Feel free to add vegetables like broccoli or cauliflower for more nutrition.
Serving and Pairings
Baked potato soup pairs wonderfully with a fresh green salad, crusty bread, or garlic bread. Top it with additional cheese, bacon bits, or chives for extra flavor.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stovetop or in the microwave. This soup can also be frozen for up to 2 months; just be sure to stir well after thawing.
Cooking Mistakes
- Using raw potatoes instead of baked can lead to a watery soup.
- Not whisking the roux enough can cause clumping.
- Overcooking can make the potatoes mushy.
- Skipping the seasoning will result in bland flavor.
- Not letting the soup simmer long enough can affect the creaminess.
Helpful Tips
- Use a mix of potato varieties for added flavor.
- For a smoky taste, add some cooked bacon to the soup.
- Garnish with fresh herbs for a burst of color.
- Make it ahead of time for better flavor development.
FAQs
Can I make baked potato soup in advance?
Yes, you can prepare the soup in advance and store it in the refrigerator. It tastes even better after the flavors meld together overnight.
How can I thicken my soup?
If your soup is too thin, you can thicken it by simmering it longer or adding more flour to the roux.
Is this recipe gluten-free?
To make this soup gluten-free, substitute the all-purpose flour with a gluten-free flour blend.
Can I add vegetables to this soup?
Absolutely! Feel free to add vegetables like carrots, celery, or broccoli for added nutrition and flavor.
What toppings can I add?
Toppings like crispy bacon, green onions, sour cream, and additional cheese enhance both flavor and presentation.
How do I store leftovers?
Store any leftover soup in an airtight container in the refrigerator for up to 3 days for the best quality.
Conclusion
Baked potato soup is a delightful dish that combines comfort and flavor. With its creamy texture and rich taste, it’s perfect for any occasion. Easy to prepare and versatile, this recipe is sure to become a staple in your kitchen. Enjoy the warmth and satisfaction it brings!
Baked Potato Soup
Ingredients
- 4 large baking potatoes
- 1/2 cup butter
- 1/2 cup all-purpose flour
- 4 cups chicken or vegetable broth
- 2 cups milk
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/4 cup chopped green onions
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Wash and bake the potatoes for about 45 minutes until tender.
- Let the potatoes cool slightly, then peel and dice them.
- In a large pot, melt the butter over medium heat.
- Add the flour and whisk continuously for 2 minutes to form a roux.
- Gradually add the chicken or vegetable broth, stirring to combine.
- Stir in the milk and continue to whisk until smooth and thickened.
- Fold in the diced potatoes, cheese, and sour cream.
- Season with salt and pepper to taste.
- Simmer for 10 minutes, stirring occasionally, before serving hot.
