Baked Potato Soup

Dive into the comforting embrace of our Creamy Baked Potato Soup. This heartwarming dish is a celebration of simple, wholesome ingredients transformed into a rich, velvety soup that envelops you in warmth with every spoonful. Featuring tender baked potatoes, melted cheddar, and a hint of garlic, this soup is like a hug in a bowl.

Perfect for any day of the week, whether it’s a busy weekday dinner or a lazy weekend lunch, this soup is easy to make and even easier to love. Serve it with a side of crusty bread for dipping into its creamy depths, and enjoy the perfect meal for staying cozy.

Creamy Baked Potato Soup

Hearty Country-Style Baked Potato Chowder

1. Recipe:
   • Ingredients:
     • 4 large baking potatoes
     • 2 tablespoons butter
     • 1 medium onion, diced
     • 3 cloves garlic, minced
     • 6 cups chicken or vegetable broth
     • 1 cup cream
     • 1 cup shredded cheddar cheese
     • 1/2 cup sour cream
     • 4 green onions, chopped
     • Salt and pepper to taste
     • Crumbled bacon and additional cheese for garnish
   • Directions:
     1. Preheat oven to 400°F (200°C). Pierce potatoes with a fork and bake until tender, about 45-50 minutes. Let cool, then peel and mash.
     2. In a large pot, melt butter over medium heat. Add onion and garlic, and sauté until onion is translucent, about 5 minutes.
     3. Add the broth and bring to a simmer. Stir in the mashed potatoes.
     4. Blend the soup using an immersion blender until smooth.
     5. Stir in cream, cheese, and sour cream. Heat until the cheese melts and the soup is heated through.
     6. Season with salt and pepper. Serve garnished with green onions, extra cheese, and crumbled bacon.
   • Prep Time: 15 minutes
   • Cooking Time: 55 minutes
   • Total Time: 1 hour 10 minutes
   • Kcal: 450 kcal
   • Servings: 6 servings

Notes:

1. Potato Choice: Opt for high-starch potatoes like Russets for this recipe as they break down easily and add a creamy texture to the soup.
2. Blending Options: You can use an immersion blender for a smooth texture or leave some chunks if you prefer a more rustic soup.
3. Vegetarian Adaptation: Substitute chicken broth with vegetable broth to make this dish vegetarian.
4. Storage Tips: Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat on the stove or in a microwave.
5. Freezing: This soup can be frozen for up to 1 month. Thaw in the refrigerator overnight and reheat gently to avoid separation of the cream.

FAQs:

Q1: Can I use low-fat ingredients? A1: Yes, you can use low-fat cream, milk, or cheese to reduce the calorie count, but keep in mind this might affect the richness and texture of the soup.

Q2: How can I make the soup thicker? A2: If you prefer a thicker soup, you can add more mashed potatoes or use a bit of cornstarch slurry (mix 1 tablespoon of cornstarch with 2 tablespoons of cold water) and stir it into the soup to thicken.

Q3: What toppings work well with this soup? A3: Besides bacon and cheese, you can top with chives, sour cream, or even a sprinkle of paprika for added flavor.

Q4: Is this recipe gluten-free? A4: Yes, this recipe is naturally gluten-free. Ensure all your ingredients, especially the broth, are certified gluten-free if you’re sensitive to gluten.

Q5: Can I make this soup in a slow cooker? A5: Absolutely! Combine all ingredients except the cream and cheese in a slow cooker and cook on low for 6-7 hours. Blend, then add the cream and cheese during the last 30 minutes of cooking.

Let me know if you need more details or have other questions about the recipe!