Baked Potato Soup

by beth on February 14, 2011


We like soups at our house, they are often easy to make with sim­ple but fill­ing ingre­di­ents.  Kids also like dip­ping bread into their soup and, really if I’m hon­est, Mike does too.  Oh & who am I kid­ding?! So do I!

Soup is also per­fect to work with a large group & good if you are on a bud­get. We dou­ble or triple this recipe, stor­ing left­overs for those busy days when we have NO time to cook.  Seri­ously, time just can get away from you some days & back-ups are great to have.

AND since there was a crav­ing going on for Baked Potato Soup this recipe just hit the spot.  It can eas­ily be adopted for a meat­less dish well sim­ply leave out the bacon using olive oil to saute onion & gar­lic while sub­sti­tut­ing veg­etable broth for chicken broth, which for us a big bonus because we do meat­less days one to two days a week.  Dur­ing Lent, we can also make this soup to give us some­thing dif­fer­ent than the usual fish sticks or tuna casse­role that graces many a table dur­ing Lent.

What You Need:

3 bacon strips, diced (optional)

1 small onion, chopped

1 clove gar­lic, minced

3 table­spoons all-purpose flour

1 tea­spoon salt

1 tea­spoon dried basil

1/2 tea­spoon pepper

3 cups chicken broth (or veg­etable broth)

2 large baked pota­toes, peeled and cubed

1 cup half-and-half cream

Shred­ded Ched­dar cheese


How To Put It Together:

Bake your pota­toes, this usu­ally takes 45 min­utes to an hour in a 350 degree oven.  Once these are fork ten­der, let cool until you can peel them.  After you peel sim­ply cut into var­i­ous sized cubes.

While your pota­toes are cooling…

In a large saucepan, cook bacon until crisp.  Once you’ve got crisp bacon, drain the grease & reserve 1 table­spoon drip­pings. Set bacon aside you’ll use the bacon as a top­ping later & saute with the drip­pings in the next step. (Again you can leave out the bacon, just sub­sti­tute olive oil for the drip­pings in the next step).

Saute onion and gar­lic in the drip­pings until ten­der over low to medium heat. Try not to over cook or burn you want them translu­cent (see through).  Burnt gar­lic also can have a bit­ter taste.

Stir in flour, salt, basil and pep­per; mix well. Again care­ful here. Ours got a lit­tle brown, which was fine in taste but I pre­fer a clearer white color for visual.

Once you have those together, grad­u­ally add broth (either chicken or veg­etable).

Bring to boil; boil and stir for 2 minutes.

Add in your potatoes.

Then add your cream.

Now if you want a creamier soup you can lightly mash (with a potato masher) keep­ing large chunks of pota­toes.  I really like this myself it has a nice bal­ance of tex­tures doing so but you can skip this step if you want or if you are some­one who’d rather just have super-chunky.

Heat on low.

Once it’s all warmed together gar­nish with bacon & cheese.  If you like you can also top with sour cream & chives.

Very fill­ing & warm­ing on a cold Winter’s day.

Source: All­Recipes with adap­ta­tions

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{ 5 comments… read them below or add one }

1 beths_confusion February 14, 2011 at 5:03 pm

[New Post] Baked Potato Soup –


2 Sara @ 8aplenty February 14, 2011 at 3:09 pm

Sounds wonderful!! Thanks for sharing!


3 beth February 16, 2011 at 9:13 am

It is really, really good. You should give it a try!


4 Beauty & the Feast February 14, 2011 at 6:40 pm

Soup is totally the ultimate comfort food. Just made some French onion actually. This looks fantastic…especially with some bacon on top!!


5 beth February 16, 2011 at 9:15 am

Thank you :) And…soup is the ultimate! French Onion Soup is really some good soul-comfort food. I love it.


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