Creamy Dreamy Baked Potato Soup: A Comfort Food Classic
Baked potato soup is the epitome of comfort food. It’s warm, creamy, cheesy, and packed with the satisfying flavor of baked potatoes. This recipe takes the classic baked potato experience and transforms it into a hearty and delicious soup that’s perfect for a chilly evening. This recipe provides detailed steps and variations to create the perfect bowl of baked potato soup.
Why This Recipe Works
* **Authentic Baked Potato Flavor:** Roasting the potatoes before adding them to the soup gives them that signature baked potato taste. It’s not just a potato soup; it’s a *baked* potato soup.
* **Creamy Texture:** A combination of milk, cream cheese, and a touch of flour creates a luscious, velvety texture without being overly heavy.
* **Customizable Toppings:** The toppings are where you can really make this soup your own. From crispy bacon to shredded cheese to fresh chives, the possibilities are endless.
* **Relatively Simple:** Despite its gourmet taste, this soup is surprisingly easy to make with readily available ingredients.
* **Great for Leftovers:** The soup keeps well in the refrigerator and reheats beautifully, making it ideal for meal prepping or enjoying the next day.
Ingredients You’ll Need
* **Potatoes:** Russet potatoes are the classic choice for baked potatoes due to their fluffy texture. About 2-3 large russet potatoes (approximately 2 pounds) are ideal.
* **Olive Oil:** Used for roasting the potatoes. A drizzle of olive oil helps the skin crisp up.
* **Salt and Pepper:** Essential for seasoning the potatoes and the soup.
* **Butter:** Adds richness and flavor to the soup base.
* **Onion:** Diced onion provides a savory base for the soup.
* **Garlic:** Minced garlic adds a pungent aroma and flavor.
* **All-Purpose Flour:** A small amount of flour helps to thicken the soup.
* **Chicken Broth (or Vegetable Broth):** The liquid base of the soup. Chicken broth adds a richer flavor, but vegetable broth works well for a vegetarian option. About 4-6 cups, depending on desired thickness.
* **Milk:** Adds creaminess to the soup. Whole milk is recommended for the best flavor and texture, but 2% milk can also be used.
* **Cream Cheese:** Softened cream cheese contributes to the creamy texture and adds a subtle tang. About 4 ounces.
* **Shredded Cheddar Cheese:** Adds cheesy goodness to the soup. Reserve some for topping.
* **Optional Toppings:** Bacon bits, sour cream, green onions (chives), more shredded cheese, hot sauce, parsley, croutons.
Equipment You’ll Need
* **Oven:** For baking the potatoes.
* **Baking Sheet:** To hold the potatoes while they bake.
* **Large Pot or Dutch Oven:** To cook the soup.
* **Potato Masher or Immersion Blender (optional):** To create a smoother texture.
* **Cutting Board and Knife:** For chopping vegetables.
* **Measuring Cups and Spoons:** For accurate ingredient measurements.
Step-by-Step Instructions
Here’s a detailed guide to making your own delicious baked potato soup:
**Step 1: Bake the Potatoes**
1. **Preheat the oven to 400°F (200°C).**
2. **Prepare the potatoes:** Wash the russet potatoes thoroughly. Use a fork to prick each potato several times (this allows steam to escape and prevents them from exploding in the oven).
3. **Season and bake:** Rub the potatoes with olive oil, salt, and pepper. Place them on a baking sheet and bake for 45-60 minutes, or until they are soft and easily pierced with a fork. The baking time will vary depending on the size of your potatoes.
4. **Cool slightly:** Let the baked potatoes cool slightly before handling them.
**Step 2: Prepare the Soup Base**
1. **Melt the butter:** In a large pot or Dutch oven, melt the butter over medium heat.
2. **Sauté the onion:** Add the diced onion to the pot and cook until softened and translucent, about 5-7 minutes.
3. **Add garlic:** Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic.
4. **Stir in flour:** Sprinkle the flour over the onion and garlic mixture and stir constantly for about 1-2 minutes. This creates a roux, which will help thicken the soup. Make sure there are no lumps.
5. **Gradually add broth:** Slowly pour in the chicken (or vegetable) broth, whisking constantly to prevent lumps from forming. Continue whisking until the mixture is smooth.
**Step 3: Add the Potatoes**
1. **Scoop out the potato flesh:** Once the baked potatoes are cool enough to handle, carefully cut them in half. Use a spoon to scoop out the flesh, leaving the skins behind (you can discard the skins or save them for another use, like potato skins appetizers).
2. **Add to the soup:** Add the scooped-out potato flesh to the pot with the broth mixture.
3. **Mash (optional):** If you prefer a smoother soup, use a potato masher or an immersion blender to partially mash the potatoes. Be careful not to over-blend, as this can make the soup gluey. Some chunks of potato are desirable for texture. If using a regular blender, cool the soup slightly first and blend in batches, being very careful as hot liquids can create pressure and explode out of the blender.
**Step 4: Finish the Soup**
1. **Add milk and cream cheese:** Stir in the milk and softened cream cheese until the cream cheese is fully melted and the soup is smooth.
2. **Add cheese:** Stir in most of the shredded cheddar cheese, reserving some for topping.
3. **Season to taste:** Season the soup with salt and pepper to taste. Remember that the bacon and cheese toppings will also add saltiness, so start with a little and add more as needed.
4. **Heat through:** Heat the soup through over medium-low heat, stirring occasionally, until it is heated through. Do not boil.
**Step 5: Serve and Enjoy!**
1. **Ladle into bowls:** Ladle the baked potato soup into bowls.
2. **Add toppings:** Top with your favorite toppings, such as bacon bits, sour cream, green onions (chives), shredded cheddar cheese, and a sprinkle of black pepper.
3. **Serve immediately:** Serve the soup immediately and enjoy!
Tips for the Best Baked Potato Soup
* **Don’t overbake the potatoes:** Overbaked potatoes can be dry and crumbly, which will affect the texture of the soup. Bake them until they are just soft enough to be pierced with a fork.
* **Use good-quality broth:** The flavor of the broth will greatly impact the overall taste of the soup. Choose a good-quality chicken or vegetable broth.
* **Don’t boil the soup after adding dairy:** Boiling the soup after adding milk and cream cheese can cause the dairy to curdle. Heat it gently over medium-low heat.
* **Adjust the thickness:** If the soup is too thick, add more broth or milk to thin it out. If it’s too thin, you can simmer it for a few minutes longer to allow it to thicken slightly.
* **Make it ahead:** Baked potato soup can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently over medium-low heat before serving.
* **Freeze for later:** Allow the soup to cool completely, then transfer it to airtight containers or freezer bags. Freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating. Be aware that the texture may change slightly after freezing and thawing; it may be slightly grainier.
Variations and Substitutions
* **Vegetarian:** Use vegetable broth instead of chicken broth and omit the bacon topping.
* **Vegan:** Use vegetable broth, plant-based milk (such as almond or soy milk), and vegan cream cheese. Skip the dairy based cheese for topping, or use a vegan alternative. Consider adding a tablespoon of nutritional yeast for a cheesy flavor.
* **Spicy:** Add a pinch of cayenne pepper or a dash of hot sauce to the soup for a little kick. You can also garnish with pickled jalapenos.
* **Loaded:** Add extra toppings like crumbled bacon, shredded cheese, sour cream, chives, and even a dollop of guacamole for a fully loaded experience.
* **Garlic Lovers:** Increase the amount of garlic in the recipe or add a teaspoon of garlic powder for an extra garlicky flavor.
* **Cheesy:** Add more shredded cheddar cheese or experiment with other types of cheese, such as Gruyere, Monterey Jack, or pepper jack.
* **Smoked Paprika:** Add 1/2 teaspoon of smoked paprika to the soup for a smoky flavor.
* **Add Vegetables:** Consider adding other vegetables like chopped celery, carrots, or corn to the soup.
* **Instant Pot version:** Bake the potatoes in the Instant Pot. Add 1 cup of water to the Instant Pot, place potatoes on the trivet, and cook on high pressure for 15-20 minutes, depending on the size. Follow the rest of the steps for the soup, using the Instant Pot on the sauté function for sautéing the onion and garlic. Then, add the potatoes and broth, and follow the remaining steps. The Instant Pot method significantly reduces the baking time.
Serving Suggestions
Baked potato soup is a satisfying meal on its own, but it also pairs well with:
* **Salad:** A simple green salad or a Caesar salad.
* **Sandwiches:** A grilled cheese sandwich or a ham and cheese sandwich.
* **Bread:** Crusty bread or garlic bread for dipping.
* **Crackers:** Serve with your favorite crackers for a little extra crunch.
Nutrition Information (Approximate)
* Calories: 350-450 (depending on toppings)
* Fat: 20-30g (depending on toppings)
* Protein: 15-20g
* Carbohydrates: 30-40g
*Note: Nutritional information is an estimate and will vary based on specific ingredients and portion sizes.*
Enjoy!
This baked potato soup recipe is a surefire way to warm up on a cold day and satisfy your comfort food cravings. With its creamy texture, cheesy flavor, and customizable toppings, it’s a recipe that you’ll make again and again. Happy cooking!