Baked Potato Soup
Indulge in the rich and creamy flavors of baked potato soup, a dish that embodies comfort food at its finest. With velvety textures and the perfect balance of savory ingredients, this soup is ideal for chilly evenings or any time you crave something warm and satisfying. Easy to make and customizable, it’s a favorite that will quickly become a staple in your kitchen!
Ingredients
– 4 large russet potatoes, peeled and diced
– 1 medium onion, chopped
– 4 cups chicken or vegetable broth
– 1 cup heavy cream
– 1 cup shredded cheddar cheese
– 1/2 cup sour cream
– 4 slices bacon, cooked and crumbled
– Salt and pepper to taste
– Chives for garnish
Servings and Cooking Time
This recipe yields 4 servings. Preparation time is about 15 minutes, while the cooking time is around 30 minutes.
Nutritional Value
Each serving (about 1.5 cups) contains approximately 320 calories, 12g protein, 20g fat, 30g carbohydrates, and 3g fiber. This nutritional information is based on one serving.
Step-by-Step Cooking Process
1. In a large pot, cook the chopped bacon over medium heat until crispy. Remove and set aside.
2. In the same pot, add the chopped onions and sauté until translucent.
3. Add the diced potatoes and broth to the pot. Bring to a boil.
4. Reduce heat and simmer for 20 minutes, or until potatoes are tender.
5. Use an immersion blender to puree the soup until smooth, or transfer to a blender in batches.
6. Return the soup to the pot and stir in the heavy cream.
7. Add the shredded cheddar cheese and stir until melted.
8. Mix in the sour cream and season with salt and pepper.
9. Serve hot, garnished with crumbled bacon and chives.
10. Enjoy your delicious baked potato soup!
Alternative Ingredients
You can substitute heavy cream with half-and-half or milk for a lighter version. For a vegan option, use coconut milk and replace bacon with sautéed mushrooms or a plant-based alternative.
Serving and Pairings
Baked potato soup pairs wonderfully with crusty bread, a fresh garden salad, or garlic bread. You can also top it with additional cheese, sour cream, or crispy onions for added flavor.
Storage and Reheating
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over medium heat, adding a splash of broth if it thickens. This soup can also be frozen for up to 3 months, but it’s best to add dairy ingredients after thawing.
Cooking Mistakes
– Don’t overcook the potatoes; they should be tender but not mushy.
– Avoid blending the soup too much; you want a creamy texture with some potato chunks.
– If the soup is too thick, add more broth to reach your desired consistency.
– Be careful with salt; the cheese and bacon add saltiness.
– Always taste before serving to adjust seasoning.
Helpful Tips
– Use russet potatoes for the best flavor and texture.
– For extra creaminess, add a bit of cream cheese while blending.
– Garnishing with fresh herbs enhances the flavor.
– Make it a complete meal by adding vegetables like spinach or broccoli.
FAQs
Can I make baked potato soup ahead of time?
Yes, you can prepare the soup a day in advance. Just reheat gently before serving, adding a bit of broth to adjust the consistency if needed.
Is baked potato soup healthy?
While it can be rich, you can make it healthier by using less cream and adding more vegetables. It’s all about balance!
Can I freeze baked potato soup?
Yes, you can freeze it, but it’s best to add dairy after thawing to maintain the texture.
What toppings can I use?
Popular toppings include crumbled bacon, shredded cheese, chives, sour cream, and even jalapeños for a spicy kick.
How can I make it vegetarian?
Simply use vegetable broth and omit the bacon. You can add more vegetables for flavor and texture.
Conclusion
Baked potato soup is a delightful dish that brings warmth and comfort to any table. With its creamy texture and delicious flavors, it’s sure to be a hit with family and friends. Easy to make and customizable, this recipe is perfect for any occasion.
Baked Potato Soup
Ingredients
- 4 large russet potatoes peeled and diced
- 1 medium onion chopped
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 4 slices bacon cooked and crumbled
- Salt and pepper to taste
- Chives for garnish
Instructions
- Cook the chopped bacon over medium heat until crispy. Remove and set aside.
- In the same pot, add the chopped onions and sauté until translucent.
- Add the diced potatoes and broth to the pot. Bring to a boil.
- Reduce heat and simmer for 20 minutes, or until potatoes are tender.
- Use an immersion blender to puree the soup until smooth, or transfer to a blender in batches.
- Return the soup to the pot and stir in the heavy cream.
- Add the shredded cheddar cheese and stir until melted.
- Mix in the sour cream and season with salt and pepper.
- Serve hot, garnished with crumbled bacon and chives.
