As the chill of autumn settles in, there’s nothing quite like a warm bowl of BAKED POTATO SOUP to wrap you in comfort. This creamy delight is not just a meal; it’s a hug in a bowl! Perfect for busy moms and professionals, it’s a quick solution for those hectic weeknights when you crave something hearty yet simple. Imagine gathering your loved ones around the table, sharing stories over this rich, velvety soup. Trust me, it’s a dish that will impress and satisfy, making it a staple in your kitchen this season.
Why You’ll Love This BAKED POTATO SOUP
This BAKED POTATO SOUP is a game-changer for busy days. It’s incredibly easy to whip up, taking just over an hour from start to finish. The creamy texture and rich flavor will have your family asking for seconds! Plus, it’s versatile—perfect for customizing with your favorite toppings. Whether you’re feeding a crowd or enjoying a cozy night in, this soup is sure to warm your heart and soul.
Ingredients for BAKED POTATO SOUP
Gathering the right ingredients is the first step to creating a delicious BAKED POTATO SOUP. Here’s what you’ll need:
- Russet Potatoes: These starchy potatoes are perfect for a creamy texture. They bake beautifully and provide that classic potato flavor.
- Butter: Adds richness and depth to the soup. You can use unsalted butter for more control over the seasoning.
- All-Purpose Flour: This is essential for making a roux, which thickens the soup and gives it that luscious consistency.
- Chicken Broth: A flavorful base that enhances the soup. For a vegetarian option, simply swap it out for vegetable broth.
- Milk: Whole milk works best for creaminess, but you can use low-fat or plant-based milk if you prefer.
- Shredded Cheddar Cheese: This adds a delightful cheesy flavor. Feel free to experiment with different cheeses like Monterey Jack or Gouda.
- Sour Cream: A dollop of sour cream adds tanginess and creaminess. Greek yogurt is a great substitute if you want a healthier twist.
- Chopped Green Onions: These provide a fresh, zesty finish. You can also use chives for a milder flavor.
- Salt and Pepper: Essential for seasoning. Adjust to your taste for the perfect balance.
For those who love to get creative, consider adding bacon bits for a smoky flavor or even some diced vegetables for extra nutrition. The exact quantities of these ingredients are listed at the bottom of the article, ready for you to print and take to the kitchen!
How to Make BAKED POTATO SOUP
Now that you have your ingredients ready, let’s dive into the steps to create this creamy BAKED POTATO SOUP. Each step is simple, and I promise, the end result will be worth every minute spent in the kitchen!
Step 1: Preheat the Oven
First things first, preheat your oven to 400°F (200°C). Preheating is crucial because it ensures that your potatoes bake evenly. A hot oven helps them become tender and fluffy, which is exactly what we want for our soup!
Step 2: Prepare the Potatoes
Next, wash your russet potatoes thoroughly under running water. Use a fork to pierce each potato a few times. This allows steam to escape while they bake. Bake them for about an hour until they’re tender. You’ll know they’re ready when a fork easily slides in!
Step 3: Scoop Out the Potato Flesh
Once the potatoes have cooled slightly, it’s time to scoop out the insides. Cut them in half lengthwise and gently scoop out the flesh with a spoon, leaving a bit of potato in the skin for structure. This way, you won’t end up with a potato skin that collapses!
Step 4: Make the Roux
In a large pot, melt your butter over medium heat. Once melted, whisk in the all-purpose flour to create a roux. This mixture will thicken your soup and give it that creamy texture we all love. Keep whisking for about a minute until it’s smooth and bubbly.
Step 5: Add Broth and Milk
Now, gradually add the chicken broth and milk to the roux, stirring constantly. This step is key to avoiding lumps in your soup. Keep stirring until the mixture thickens and becomes velvety. It should look like a creamy sauce!
Step 6: Incorporate Potato Flesh and Cheese
Time to add the star ingredients! Mix in the scooped potato flesh, shredded cheddar cheese, and sour cream. Stir well to combine everything. The cheese will melt into the soup, creating a rich, cheesy flavor that’s simply irresistible.
Step 7: Simmer the Soup
Let your soup simmer for about 10-15 minutes. This allows all the flavors to meld together beautifully. Stir occasionally to prevent sticking. You’ll notice the aroma filling your kitchen, making it hard to resist tasting!
Step 8: Serve and Garnish
Finally, it’s time to serve! Ladle the soup into bowls and garnish with chopped green onions and extra cheese if you like. A sprinkle of crispy bacon bits can add a delightful crunch. Enjoy your warm, comforting bowl of BAKED POTATO SOUP!
Tips for Success
- Always wash your potatoes thoroughly to remove any dirt.
- For a creamier texture, use whole milk or half-and-half.
- Don’t rush the simmering process; it enhances the flavors.
- Adjust seasoning gradually; taste as you go!
- Store leftovers in an airtight container for up to three days.
Equipment Needed
- Oven: Essential for baking the potatoes. A toaster oven can work in a pinch.
- Large Pot: For making the soup. A Dutch oven is perfect for even heating.
- Whisk: To mix the roux smoothly. A fork can also do the job.
- Spoon: For scooping out the potato flesh. A melon baller is a fun alternative!
- Measuring Cups: For accurate ingredient portions. Use a kitchen scale if you prefer weight measurements.
Variations of BAKED POTATO SOUP
- Loaded BAKED POTATO SOUP: Top your soup with crispy bacon bits, extra cheese, and a dollop of sour cream for a hearty twist.
- Vegetarian Delight: Swap chicken broth for vegetable broth and add diced carrots and celery for extra nutrition.
- Spicy Kick: Stir in some diced jalapeños or a dash of hot sauce to give your soup a fiery flavor.
- Herbed Version: Add fresh herbs like thyme or rosemary for a fragrant touch that elevates the soup.
- Cheesy Broccoli BAKED POTATO SOUP: Mix in steamed broccoli florets and extra cheddar cheese for a veggie-packed option.
Serving Suggestions for BAKED POTATO SOUP
- Crusty Bread: Serve with a warm, crusty baguette or garlic bread for dipping.
- Salad: Pair with a fresh garden salad for a light, balanced meal.
- Wine: A glass of Chardonnay complements the creamy flavors beautifully.
- Presentation: Serve in rustic bowls and garnish with extra cheese and green onions for a pop of color.
FAQs about BAKED POTATO SOUP
Can I make BAKED POTATO SOUP ahead of time?
Absolutely! This soup can be made a day in advance. Just store it in the refrigerator and reheat it on the stove when you’re ready to serve. The flavors will deepen overnight, making it even more delicious!
How do I store leftovers?
Leftover BAKED POTATO SOUP can be stored in an airtight container in the fridge for up to three days. Just remember to reheat it gently on the stove, adding a splash of milk if it thickens too much.
Can I freeze BAKED POTATO SOUP?
Yes, you can freeze this soup! Just let it cool completely before transferring it to a freezer-safe container. It can be frozen for up to three months. Thaw it in the fridge overnight before reheating.
What can I use instead of sour cream?
If you’re looking for a healthier option, Greek yogurt is a fantastic substitute for sour cream. It adds creaminess and a bit of tang without the extra calories!
Can I make this soup vegetarian?
Definitely! Simply replace the chicken broth with vegetable broth. You can also add more veggies like carrots or celery for added flavor and nutrition. This way, everyone can enjoy a comforting bowl of BAKED POTATO SOUP!
Final Thoughts
Making BAKED POTATO SOUP is more than just cooking; it’s about creating memories. The aroma wafting through your kitchen will draw your family in, sparking conversations and laughter. Each spoonful is a reminder of cozy nights spent together, wrapped in warmth and love. This recipe is a delightful blend of simplicity and comfort, perfect for any busy day. Whether you’re enjoying it solo or sharing it with loved ones, this creamy soup is sure to bring joy to your table. So grab your ingredients and let the magic of BAKED POTATO SOUP fill your home with happiness!
Print
BAKED POTATO SOUP: Discover a Creamy Comfort Recipe!
- Total Time: 1 hour 30 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A creamy and comforting baked potato soup that is perfect for chilly days.
Ingredients
- 4 large russet potatoes
- 1/2 cup butter
- 1/2 cup all-purpose flour
- 4 cups chicken 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 the oven to 400°F (200°C).
- Wash and pierce the potatoes with a fork, then bake for about 1 hour until tender.
- Once baked, let the potatoes cool slightly, then scoop out the insides into a bowl.
- In a large pot, melt the butter over medium heat, then whisk in the flour to create a roux.
- Gradually add the chicken broth and milk, stirring constantly until the mixture thickens.
- Add the potato flesh, cheddar cheese, sour cream, and season with salt and pepper.
- Simmer for 10-15 minutes, stirring occasionally.
- Serve hot, garnished with green onions and additional cheese if desired.
Notes
- For a vegetarian version, use vegetable broth instead of chicken broth.
- Feel free to add bacon bits for extra flavor.
- This soup can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Soup
- Method: Baking and Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 50mg
Keywords: Baked Potato Soup, Creamy Soup, Comfort Food