Baked Potato Soup
If you’re looking for a warm, hearty dish that fills you with comfort, baked potato soup is the answer. This creamy delight combines the rich taste of baked potatoes with savory ingredients, making it a favorite among families. Perfect for chilly evenings or gatherings, this soup is easy to prepare and will leave everyone asking for seconds. Let’s dive into this delightful recipe!
Ingredients
– 4 large russet potatoes, baked and cooled
– 1 cup sour cream
– 1 cup shredded cheddar cheese
– 4 cups chicken or vegetable broth
– 1/2 cup chopped green onions
– 1/2 cup bacon bits
– 2 tablespoons butter
– Salt and pepper to taste
– Optional: additional toppings like cheese, chives, or croutons
Servings and Cooking Time
This recipe makes about 6 servings. Preparation time is approximately 15 minutes, while cooking time is around 30 minutes.
Nutritional Value
Each serving (1 cup) contains approximately:
– Calories: 320
– Protein: 10g
– Fat: 18g
– Carbohydrates: 36g
– Fiber: 4g
– Sodium: 600mg
Step-by-Step Cooking Process
1. Begin by baking the russet potatoes at 400°F (200°C) for about 45-60 minutes, or until tender.
2. Let the potatoes cool slightly before peeling and mashing them in a bowl.
3. In a large pot, melt the butter over medium heat.
4. Add the chicken or vegetable broth to the pot and bring to a simmer.
5. Stir in the mashed potatoes, mixing well to combine.
6. Reduce heat to low and add sour cream, stirring until smooth.
7. Mix in the shredded cheddar cheese and let it melt into the soup.
8. Season with salt and pepper to taste.
9. Stir in chopped green onions and bacon bits.
10. Serve hot, garnished with additional cheese and chives if desired.
Alternative Ingredients
You can easily substitute the sour cream with Greek yogurt for a healthier option. Additionally, use plant-based cheese and broth for a vegan version. If you prefer a thicker soup, add some cream or flour to achieve the desired consistency.
Serving and Pairings
Baked potato soup pairs wonderfully with crusty bread, a fresh garden salad, or grilled sandwiches. It’s also delightful with a sprinkle of paprika or a dash of hot sauce for an extra kick.
Storage and Reheating
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, warm it in a pot over medium heat, stirring occasionally. This soup can also be frozen for up to 2 months; just ensure to thaw it in the fridge before reheating.
Cooking Mistakes
– Don’t skip the baking step; it enhances the potato flavor.
– Avoid adding too much salt initially; you can adjust it later.
– Make sure to simmer the soup gently to prevent curdling.
– Use low-sodium broth to control the saltiness.
– Don’t rush the melting of the cheese; it should be gradual.
Helpful Tips
– Use leftover baked potatoes for a quicker preparation.
– Experiment with different cheeses for varied flavors.
– Add vegetables like broccoli or corn for extra nutrition.
– Top with fresh herbs for a burst of freshness.
FAQs
Can I make baked potato soup in advance?
Yes, baked potato soup can be made ahead of time. Just store it in the refrigerator and reheat before serving.
Is this soup gluten-free?
Yes, as long as you use gluten-free broth and toppings, baked potato soup can be gluten-free.
Can I use other types of potatoes?
While russet potatoes are preferred for their creaminess, you can use Yukon gold or red potatoes for a different flavor profile.
How can I make this soup spicier?
Add crushed red pepper flakes, jalapeños, or hot sauce to give your soup a spicy kick.
What toppings do you recommend?
Popular toppings include grated cheese, crispy bacon bits, sour cream, and fresh chives.
Can I freeze baked potato soup?
Yes, baked potato soup can be frozen. Just ensure to cool it completely before transferring it to a freezer-safe container.
Conclusion
Baked potato soup is a comforting dish that brings warmth and satisfaction to any table. With its creamy texture and rich flavor, it’s sure to be a hit with family and friends. Give this recipe a try, and enjoy the cozy vibes it brings!
Baked Potato Soup
Ingredients
- 4 large russet potatoes baked
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 4 cups chicken or vegetable broth
- 1/2 cup chopped green onions
- 1/2 cup bacon bits
- 2 tablespoons butter
- Salt and pepper to taste
- Optional toppings: cheese chives, croutons
Instructions
- Bake the russet potatoes at 400°F (200°C) for about 45-60 minutes, or until tender.
- Let the potatoes cool slightly before peeling and mashing them.
- In a large pot, melt the butter over medium heat.
- Add the chicken or vegetable broth to the pot and bring to a simmer.
- Stir in the mashed potatoes, mixing well to combine.
- Reduce heat to low and add sour cream, stirring until smooth.
- Mix in the shredded cheddar cheese and let it melt.
- Season with salt and pepper to taste.
- Stir in the chopped green onions and bacon bits.
- Serve hot, garnished with additional toppings if desired.
