Baked Potato Soup
Warm, creamy, and filled with the delicious flavors of baked potatoes, this baked potato soup is a perfect dish for any occasion. It’s not just a recipe; it’s a hug in a bowl! Easy to prepare and incredibly satisfying, this soup is sure to become a family favorite. With just a few simple ingredients, you can create a culinary masterpiece that will impress your guests and warm your heart.
Ingredients
– 4 large russet potatoes, baked and cooled
– 1 cup sour cream
– 4 cups chicken or vegetable broth
– 1 cup shredded cheddar cheese
– 1/2 cup chopped green onions
– 4 slices of bacon, cooked and crumbled
– 1/2 teaspoon garlic powder
– Salt and pepper to taste
– 1 tablespoon olive oil
– Chopped fresh chives for garnish
Servings and Cooking Time
This recipe makes about 6 servings. Preparation time is approximately 15 minutes, with a cooking time of about 30 minutes.
Nutritional Value
Each serving (1 cup) of baked potato soup contains approximately 350 calories, 18g of fat, 30g of carbohydrates, and 10g of protein. This is based on one serving for one person.
Step-by-Step Cooking Process
1. Preheat your oven to 400°F (200°C).
2. Bake the russet potatoes for about 45 minutes, or until tender.
3. Allow the potatoes to cool, then peel and dice them.
4. In a large pot, heat olive oil over medium heat.
5. Add the diced potatoes and chicken broth to the pot.
6. Stir in garlic powder, salt, and pepper.
7. Bring the mixture to a boil, then reduce heat and simmer for 15 minutes.
8. Use an immersion blender to blend until smooth (or blend in batches).
9. Stir in sour cream, cheddar cheese, and half of the green onions.
10. Cook for an additional 5 minutes, then serve topped with bacon, remaining onions, and chives.
Alternative Ingredients
You can substitute sour cream with Greek yogurt for a healthier option. Additionally, use vegetable broth instead of chicken broth for a vegetarian version. Dairy-free cheese can replace cheddar for a vegan alternative.
Serving and Pairings
Baked potato soup pairs wonderfully with crusty bread, a fresh garden salad, or even some garlic toast. It’s great for a cozy dinner or as a starter at gatherings.
Storage and Reheating
Store leftover baked potato soup in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over medium heat, adding a splash of broth if it thickens too much. It can be frozen for up to 3 months; thaw in the fridge before reheating.
Cooking Mistakes
- Not baking the potatoes thoroughly can leave them firm.
- Over-blending can make the soup too thin.
- Skipping the seasoning can result in bland flavor.
- Using low-quality broth may affect the taste.
- Not garnishing can make the soup less appealing.
Helpful Tips
- Choose russet potatoes for the best texture.
- For a smoky flavor, add smoked paprika.
- Adjust thickness by adding more or less broth.
- Let the soup sit for flavors to meld before serving.
FAQs
Can I make baked potato soup ahead of time?
Yes, you can prepare the soup ahead of time. Just store it in the refrigerator and reheat before serving.
Is this soup gluten-free?
Yes, if you use gluten-free broth and ensure all ingredients are gluten-free, this soup can be gluten-free.
Can I add vegetables to the soup?
Absolutely! Chopped broccoli, carrots, or celery can be added for extra nutrition and flavor.
How can I make this soup spicier?
Add red pepper flakes or a dash of hot sauce for some heat. Adjust to your taste preference.
What can I use as a thickener?
You can add cornstarch mixed with water or use less broth to achieve your desired thickness.
Conclusion
Baked potato soup is more than just a dish; it’s a comforting experience that brings warmth to any table. With its creamy texture and rich flavors, it’s sure to delight everyone. Whether for a cozy night in or a gathering with friends, this soup is a delightful choice that can be easily customized to suit your tastes.
Baked Potato Soup
Ingredients
- 4 large russet potatoes baked and cooled
- 1 cup sour cream
- 4 cups chicken or vegetable broth
- 1 cup shredded cheddar cheese
- 1/2 cup chopped green onions
- 4 slices of bacon cooked and crumbled
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 1 tablespoon olive oil
- Chopped fresh chives for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- Bake the russet potatoes for about 45 minutes, or until tender.
- Allow the potatoes to cool, then peel and dice them.
- In a large pot, heat olive oil over medium heat.
- Add the diced potatoes and chicken broth to the pot.
- Stir in garlic powder, salt, and pepper.
- Bring the mixture to a boil, then reduce heat and simmer for 15 minutes.
- Use an immersion blender to blend until smooth.
- Stir in sour cream, cheddar cheese, and half of the green onions.
- Cook for an additional 5 minutes, then serve topped with bacon, remaining onions, and chives.
