Introduction to Baked Potato Soup
As the leaves turn and the air gets crisp, there’s nothing quite like a warm bowl of Baked Potato Soup to wrap you in comfort. This cozy dish is not just a meal; it’s a hug in a bowl, perfect for those busy days when you need something quick yet satisfying. I love how easy it is to whip up, making it a go-to for impressing family or friends without spending hours in the kitchen. Trust me, once you try this creamy delight, it will become a staple in your fall soup recipes!
Why You’ll Love This Baked Potato Soup
This Baked Potato Soup is a game-changer for busy moms and professionals alike. It’s incredibly easy to make, taking just over an hour from start to finish. The rich, creamy texture and savory flavors will warm your heart and soul. Plus, it’s versatile enough to please even the pickiest eaters in your family. You’ll find yourself reaching for this recipe time and time again, especially on chilly fall evenings!
Ingredients for Baked Potato Soup
Gathering the right ingredients is the first step to creating this delightful Baked Potato Soup. Here’s what you’ll need:
- Russet Potatoes: These starchy beauties are the star of the show, providing that classic baked potato flavor and creamy texture.
- Butter: A must for richness, it adds a velvety mouthfeel to the soup.
- All-Purpose Flour: This helps thicken the soup, giving it that comforting, hearty consistency.
- Chicken Broth: It infuses the soup with savory depth. For a vegetarian twist, feel free to swap it with vegetable broth.
- Milk: Whole milk works best for creaminess, but you can use low-fat or even a dairy-free alternative if you prefer.
- Shredded Cheddar Cheese: This adds a deliciously cheesy flavor that melts beautifully into the soup.
- Sour Cream: A dollop of this tangy goodness enhances the creaminess and adds a nice contrast to the flavors.
- Garlic Powder: A sprinkle of this brings a warm, aromatic touch to the dish.
- Onion Powder: It complements the garlic and adds a subtle sweetness.
- Salt and Pepper: Essential for seasoning, these will elevate all the flavors in your soup.
- Chopped Green Onions: These are perfect for garnishing, adding a fresh crunch and a pop of color.
For those who love a little extra flavor, consider adding bacon bits or even some sautéed vegetables. You can find the exact quantities for each ingredient at the bottom of the article, ready for printing!
How to Make Baked Potato Soup
Now that you have all your ingredients ready, let’s dive into making this delicious Baked Potato Soup. Follow these simple steps, and you’ll have a warm, comforting bowl of goodness in no time!
Step 1: Bake the Potatoes
Preheat your oven to 400°F (200°C). While it warms up, wash the russet potatoes thoroughly. Prick them a few times with a fork to allow steam to escape. Place them directly on the oven rack and bake for about 1 hour, or until they’re tender. The aroma of baking potatoes will fill your kitchen, making it feel like fall!
Step 2: Prepare the Base
Once the potatoes are baked, let them cool for a few minutes. In a large pot, melt the butter over medium heat. As it melts, whisk in the all-purpose flour. Cook this mixture for 1-2 minutes until it’s bubbly and golden. This roux will give your soup that rich, creamy texture we all love.
Step 3: Combine Ingredients
Gradually whisk in the chicken broth and milk, stirring until the mixture is smooth. This is where the magic begins! Add the diced potatoes, garlic powder, onion powder, salt, and pepper. Stir everything together, and let it simmer for about 10-15 minutes. The flavors will meld beautifully, creating a cozy aroma that will make your mouth water.
Step 4: Simmer and Stir
Keep an eye on your soup as it simmers. Stir occasionally to prevent sticking. This is a great time to taste and adjust the seasoning if needed. If you like a thicker soup, let it simmer a bit longer. The anticipation will be worth it!
Step 5: Add Creaminess
Once the soup has thickened to your liking, it’s time to add the star ingredients: shredded cheddar cheese and sour cream. Stir them in until they melt and create a creamy, dreamy texture. This is the moment when your Baked Potato Soup transforms into a bowl of pure comfort!
Step 6: Serve and Garnish
Now, it’s time to serve! Ladle the soup into bowls and garnish with chopped green onions. This adds a fresh crunch and a pop of color. Enjoy your warm, cozy Baked Potato Soup with a slice of crusty bread or a simple salad. You’ve just created a dish that’s sure to impress!
Tips for Success
- Make sure to bake the potatoes until they’re very tender for the best texture.
- Don’t rush the roux; cooking it properly adds depth to your soup.
- Taste as you go! Adjust seasoning to suit your family’s preferences.
- For a thicker soup, let it simmer longer or use an immersion blender.
- Store leftovers in an airtight container for up to three days.
Equipment Needed
- Oven: Essential for baking the potatoes. A toaster oven works too!
- Large Pot: A sturdy pot for simmering the soup. A Dutch oven is perfect.
- Whisk: Great for mixing the roux and ensuring a smooth soup.
- Knife and Cutting Board: For dicing the baked potatoes.
- Measuring Cups: Handy for accurate ingredient portions.
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: Use vegetable broth and add sautéed mushrooms or spinach for a nutritious boost.
- Spicy Kick: Stir in some diced jalapeños or a dash of hot sauce for a zesty flavor that warms you up!
- Herb Infusion: Add fresh herbs like chives or thyme to elevate the flavor profile and add freshness.
- Cheesy Broccoli Variation: Mix in steamed broccoli florets and extra cheddar for a comforting, veggie-packed option.
Serving Suggestions for Baked Potato Soup
- Crusty Bread: Serve with a warm, crusty baguette or sourdough for dipping.
- Simple Salad: A fresh garden salad with a light vinaigrette complements the richness of the soup.
- Wine Pairing: A crisp white wine, like Sauvignon Blanc, enhances the flavors beautifully.
- Presentation: Serve in rustic bowls and sprinkle with extra cheese and green onions for a lovely touch.
FAQs about Baked Potato Soup
Can I make Baked Potato Soup ahead of time?
Absolutely! This soup actually tastes even better the next day as the flavors meld together. Just store it in an airtight container in the fridge. When you’re ready to enjoy it, simply reheat on the stove over low heat, stirring occasionally.
Can I freeze Baked Potato Soup?
Yes, you can freeze it! Just make sure to let it cool completely before transferring it to a freezer-safe container. It can be stored for up to three months. When you’re ready to eat, thaw it in the fridge overnight and reheat gently on the stove.
What can I use instead of sour cream?
If you’re not a fan of sour cream, you can substitute it with Greek yogurt for a similar tangy flavor. Cream cheese is another option that adds creaminess without the tang.
How can I make this soup spicier?
For a spicy kick, add diced jalapeños or a few dashes of hot sauce while simmering. You can also sprinkle some crushed red pepper flakes on top before serving for an extra burst of heat!
Is this Baked Potato Soup gluten-free?
To make it gluten-free, simply replace the all-purpose flour with a gluten-free flour blend or cornstarch. This will help thicken the soup without compromising the flavor!
Final Thoughts
There’s something truly magical about a bowl of Baked Potato Soup. It’s more than just a recipe; it’s a comforting embrace on a chilly day, a way to gather loved ones around the table, and a reminder that simple ingredients can create extraordinary flavors. As you savor each creamy spoonful, you’ll feel the warmth of home and the joy of sharing. Whether it’s a busy weeknight or a cozy weekend, this soup is sure to bring smiles and satisfaction. So, grab your ingredients and let the cozy cooking adventure begin!
Print
Baked Potato Soup: Discover Easy & Cozy Fall Recipes!
- Total Time: 1 hour 30 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A warm and comforting baked potato soup perfect for fall, easy to make and deliciously creamy.
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
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- Chopped green onions for garnish
Instructions
- Preheat the oven to 400°F (200°C) and bake the potatoes for about 1 hour until tender.
- Once baked, let the potatoes cool slightly, then peel and dice them.
- In a large pot, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes.
- Gradually whisk in the chicken broth and milk, stirring until smooth.
- Add the diced potatoes, garlic powder, onion powder, salt, and pepper. Simmer for 10-15 minutes.
- Stir in the cheddar cheese and sour cream until melted and creamy.
- Serve hot, garnished with chopped green onions.
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 simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 50mg