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Baked Potato Soup is comfort in a bowl. Imagine the creamy goodness of heavy cream, the savory notes of bacon, and the rich flavor of cheddar cheese all coming together. This recipe is perfect for chilly nights or when you need a hearty meal. Let's dive into this deliciousness!
What You Will Need to Make This Soup
Read more: Potato Soup Recipe
What you will need to make baked potato soup
- Baked russet potatoes: Provide a creamy texture and hearty base, making the soup rich and filling.
- Diced onion: Adds sweetness and depth, enhancing the overall flavor profile.
- Minced garlic: Infuses the soup with a robust, aromatic flavor.
- Chicken broth: Serves as the flavorful liquid foundation, tying all ingredients together.
- Heavy cream: Contributes to the soup's creamy consistency and rich taste.
- Shredded cheddar cheese: Melts into the soup, adding a sharp, tangy flavor.
- Cooked and crumbled bacon: Provides a smoky, savory crunch, elevating the soup's texture.
- Chopped chives: Offers a fresh, mild onion flavor, perfect for garnish.
Essential Tools and Instruments
What tools/instruments will be needed to make Baked Potato Soup Recipe
- Large pot: Essential for sautéing onions and garlic, boiling broth, and simmering the soup.
- Baking sheet: Needed to bake the potatoes until tender.
- Knife: Used to dice onions, garlic, and potatoes.
- Cutting board: Provides a safe surface for chopping ingredients.
- Wooden spoon: Ideal for stirring the soup and ensuring even cooking.
- Measuring cups: Necessary for accurately measuring broth and cream.
- Cheese grater: Used to shred cheddar cheese for melting into the soup.
Baked Potato Soup Recipe
Hearty and creamy baked potato soup perfect for cold days.
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Ingredients:
Main Ingredients
- 4 large Russet Potatoes baked
- 1 medium Onion diced
- 3 cloves Garlic minced
- 4 cups Chicken Broth
- 1 cup Heavy Cream
- 1 cup Cheddar Cheese shredded
- to taste Salt
- to taste Black Pepper
- 4 slices Bacon cooked and crumbled
- 2 tbsp Chives chopped
Instructions:
- 1. Bake the potatoes at 400°F for 45 minutes or until tender. Let them cool, then peel and dice.
- 2. In a large pot, sauté the diced onion and minced garlic until translucent.
- 3. Add the chicken broth and bring to a boil. Reduce heat and simmer for 10 minutes.
- 4. Stir in the diced potatoes and heavy cream. Simmer for another 10 minutes.
- 5. Add shredded cheddar cheese, salt, and black pepper to taste. Stir until the cheese is melted.
- 6. Serve hot, topped with crumbled bacon and chopped chives.
Notes:
This soup is best served fresh but can be stored in the fridge for up to 3 days.
Read more: Ham and Potato Soup Recipe
Nutrition value:
Calories: 450kcalCarbohydrates: 45gProtein: 12gFat: 25gSaturated Fat: 15gCholesterol: 75mgSodium: 800mgPotassium: 1000mgFiber: 5gSugar: 4gVitamin A: 500IUVitamin C: 20mgCalcium: 200mgIron: 2mg
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Make Ahead and Freezing Tips
Make Ahead Instructions
- Bake potatoes, let them cool, peel, and dice. Store in an airtight container in the fridge for up to 2 days.
- Cook bacon, crumble, and store in a separate container in the fridge.
- Dice onion and mince garlic, store in a small container in the fridge.
- Measure out chicken broth, heavy cream, and shredded cheese. Keep them ready in the fridge.
Freezing Instructions
- Prepare soup as per instructions, but don't add cheese, bacon, or chives.
- Let soup cool completely, then transfer to freezer-safe containers or bags.
- Freeze for up to 3 months.
- To reheat, thaw in the fridge overnight. Warm on the stove, add cheese, bacon, and chives before serving.
For a richer flavor, try roasting the garlic before adding it to the soup. This adds a sweet, caramelized depth that elevates the entire dish.
Frequently Asked Questions
FAQ:
Can I use a different type of potato?
Yes, Yukon Gold or red potatoes work too, but russets give a creamier texture.
How do I make it vegetarian?
Substitute vegetable broth for chicken broth and omit the bacon.
Can I freeze this soup?
Yes, let it cool completely before freezing in airtight containers.
How long does it last in the fridge?
It stays good for about 3-4 days when stored properly.
Can I use milk instead of heavy cream?
Yes, but the soup will be less rich and creamy.
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