Baked Potato Soup

Baked Potato Soup

My daughter, Anna, and I love Baked Potato Soup. We pretty much love any soup but ever so often we crave this one or mushroom soup the most.

I mean what not to like, right?! It is pure comfort in every spoonful that you take. It’s warm, tasty and most definitely not to hard to make.

If you ask me, I could personally have soups every single day. That associates me with my grandpa as well as my father-in-law who requests soup every day.

Tap here soup recipes

Well, I just feel so much better when I eat it so that’s why I like having it every day.

There so many amazing soups that you can literally have each day different one. Don’t you agree with me?

Recently I have been making a lot of tasty soups. Just check out my roasted tomato soup, Chicken and pea soup, BACON AND KALE SOUP, CANNELLINI BEANS AND SPINACH CHICKEN NOODLE SOUP, CABBAGE AND BARLEY RICE SOUP and of course, kimchi jjigae.

Do you know what I am craving today? Yes, it’s soup.

Korean Oxtail soup to be more precise. It does take some time to be cooked but I’ll leave that for my weekend project.

Baked Potato Soup

Maybe it’s a winter thing, or perhaps I just need to comfort my soul trying not to have holiday meltdowns.

Well, I don’t know about you but soups do put me in a better mood. I just love the feeling of a warm hug on the inside.

Hey, if you get inspired and make this Baked Potato Soup, please tag me on Instagram.

@sandraseasycooking with hashtag #sandraseasycooking. I would love to see all your tasty creations. Thank you so much in advance!

Baked Potato Soup
Yield: Serves 4

Baked Potato Soup

Prep Time: 10 minutes
Cook Time: 15 minutes
Additional Time To Bake Potatoes: 1 hour
Total Time: 1 hour 25 minutes

Delicious Recipes for Baked Potato Soup

Ingredients

  • 4 potatoes for baking
  • 6 bacon slices
  • 3/4 cup chopped green onions divided
  • 2/3 cup all-purpose flour
  • 4 cups Milk or reduced-fat works fine
  • 1 cup Chicken Broth low sodium
  • 1/2 cup Heavy Whipped Cream
  • Salt and ground black pepper to taste
  • 1 tsp. Dry Parsley
  • 1/2 tsp thyme
  • 1 cup 4 ounces shredded Smoked Gouda Cheese, divided

Instructions

  1. Preheat oven to 400°F. Wash potatoes and wrap each potato individually in heavy-duty Aluminum foil and bake for about 1 hour or until tender. Cool for a bit, then peel the potatoes and mash. It doesn't have to be perfectly matched, just roughly mash. (Leftover baked potatoes work too)
  2. In a larger pot, add bacon (cut into small pieces) and cook until crispy. Remove, and place on the kitchen paper towel. Set aside until ready to serve.
  3. Add chopped green onions in the pot and saute for a few minutes, remove half of the green onions/scallions for the garnish.
  4. Mix flour with milk (Roux) until smooth. Turn the heat on medium, add milk in the pot, stirring Roux in with a whisk until blended and smooth, then add chicken stock and heavy whipped cream. Cook over medium heat until thick and bubbly (about 5 minutes). Add mashed potatoes, 3/4 cup of cheese, salt and pepper to taste, parsley, and thyme; Stir until cheese melts and everything is combined, about 8 minutes.
  5. Ladle soup into each bowl and sprinkle each serving with cheese, green onions, and crunchy bacon. Garlic croutons are really good too.

Notes

You can use Cheddar Cheese instead, or any that you prefer or like. Smoked Gouda cheese adds so much flavor. Bacon is a must, but you can use turkey bacon if you do not eat pork. Now the flavor is a bit different. Russet potatoes are high starch potatoes and great for this soup. If you are using cold leftover baked potatoes, I would recommend mash them when you add into the pot to cook use fork to smash more or add soup in a blender if you do not like potato chunks.

If you are going to puree soup to a smooth consistency in a food processor or a blender often you'd have to work in batches.

The reason why I am pointing that: the liquid may start coming out the edges of the food processor or the built-up steam can actually blow the lid off the blender, so the best way is to add maybe half of the food processor or blender as you puree.

If it's too thick for you, just adjust the liquid. Add more milk or chicken broth, boil, whisk and see if the thickness is the way you like it.

DISCLOSURE:

SANDRA’S EASY COOKING a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking recommended products to Amazon.com and affiliated sites. My Amazon Store.



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