Discover the comforting richness of our Potato Soup, a perfect blend of creamy cheese, crispy bacon, and tender potatoes. It's an ideal meal to warm you up from the inside on a brisk day, promising both comfort and satisfaction with every spoonful.
Indulge in the ultimate comfort of our amazing Potato Soup recipe, a comforting dish that melds the heartiness of fully loaded potatoes with a velvety smooth texture. This easy-to-follow recipe brings together the rich flavors of cheese, bacon, and potatoes for a truly indulgent experience. Perfect for a cozy winter meal, this soup promises warmth and delight with every spoonful.
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Our Baked Potato Soup recipe combines creamy cheese, crispy bacon, and tender potatoes for a comforting and hearty meal perfect for any chilly evening.
Ingredients
Scale
4 medium baking potatoes
4 tablespoons butter
2 cups sweet onion, diced
1/3 cup all purpose flour
5 cups water, room temperature
1/4 cup chicken base (I use Better than Bouillon)
1 1/3 cups instant flake potatoes
1 teaspoon dried basil
1 cup heavy cream
1 cup half and half
1/4 teaspoon white pepper
Instructions
STEP 1: Prepare the Potatoes. Preheat your oven to 400°F. Scrub the potatoes well and prick potatoes, then bake for about 1 hour or until soft. Let cool, then peel and cube into 1/2 inch pieces. I frequently perform this step a day before making the soup by cooling the potatoes and storing them in the refrigerator overnight. This method simplifies the dicing process and helps maintain the integrity of the potato pieces, preventing them from crumbling.
STEP 2: Cook Onions and Flour. In a large saucepan, melt butter over low heat, add chopped onions, and sauté until they turn translucent. Sprinkle with flour, stirring for about 5 minutes to form a roux.
STEP 3: Combine Liquids and Season. In a bowl, mix together chicken base, water and potato flakes. Gradually stir this mixture into your roux, ensuring to keep the texture smooth and free of lumps.
STEP 4: Add Seasoning. Add the seasoning to the mixture. Stir until blended.
STEP 5: Simmer Soup. DO NOT BOIL. Stir in cream and half and half, let the soup simmer gently for about 15 minutes, stirring occasionally.
STEP 6: Add the Potatoes. Add the cubed potatoes to the saucepan. Gently stir and simmer an additional 5-7 minutes until the soup is completely heated.
STEP 7: Serve and Garnish. Ladle the soup into bowls, topping each with crispy bacon bits, shredded cheddar cheese and fresh chives if desired. Enjoy the warm, comforting flavors on any chilly evening.
Adapted from the Los Angeles Times, Baked Potato Soup, February 1994.
Prep Time:15 minutes
Bake:60 minutes
Cook Time:15 minutes
Cuisine:American
Table of Content Links
ENRICH THE RECIPE
Choosing the Perfect Cheese
Opt for cheeses that melt well to ensure a smooth, creamy texture. A blend of sharp cheddar for depth, a bit of Gruyère for nuttiness, and a touch of Parmesan for a salty kick can elevate the flavor profile significantly.
Boost Flavor with Roasting
Enhance the depth of flavor by roasting the potatoes before adding them to the soup. This adds a smoky, caramelized taste.
Spice It Up
Add a kick with a pinch of cayenne pepper or a spoonful of chipotle in adobo for a spicy version that contrasts beautifully with the creamy soup.
OUR PRODUCTS AND EQUIPMENT FOR YOUR CREATIVE KITCHEN
Make sure you select a size that most often fits the hearty eaters of your family. Make sure you allow space for the toppings!
If you’re in need of some guidance on creating this delightful recipe, you’re in the right place. Below, you’ll find comprehensive instructions. We’ve enriched these sections with visuals like photos and videos to aid your cooking experience and ensure a successful culinary adventure.
STEP 1: Prepare the Potatoes.
Preheat your oven to 400°F. Thoroughly scrub the potatoes to remove any dirt, and prick them several times with a fork to allow steam to escape during baking. Bake the potatoes on a baking sheet for about 1 hour, or until they are soft and a fork can easily pierce through them. Allow the potatoes to cool enough to handle, then peel them and cut into 1/2 inch cubes for the soup. I frequently perform this step a day before making the soup by cooling the potatoes and storing them in the refrigerator overnight. This method simplifies the dicing process and helps maintain the integrity of the potato pieces, preventing them from crumbling.
STEP 2: Cook Onions and Flour.
In a large saucepan, melt butter over low heat. Add the finely chopped onions to the pan, stirring frequently, until they turn translucent and soft—this typically takes about 10 minutes. Sprinkle the flour over the onions, stirring constantly to combine with the butter and onions. Continue cooking and stirring for about 5 minutes to cook the flour taste out and form a smooth roux, which will thicken the soup.
STEP 3: Combine Liquids and Season.
In a mixing bowl, combine the chicken base with the water and add potato flakes, which help thicken the soup and add potato flavor. Whisk this mixture until smooth to ensure there are no lumps. Gradually pour this mixture into the roux while stirring constantly to integrate smoothly and maintain a lump-free texture in your soup. I usually use an immersion blender to seamlessly blend the onion pieces into the soup however it is not a necessary task.
STEP 4: Add Seasoning.
Once the mixture is smooth and heated through, add your desired seasonings, such as salt, pepper, and any specific herb blends you like. Stir well to ensure the seasonings are evenly distributed throughout the soup.
STEP 5: Simmer Soup.
Pour in the cream and half-and-half to the saucepan, mixing well. Let the soup simmer gently for about 15 minutes to meld the flavors, being careful not to let it boil as boiling can cause dairy-based soups to curdle. Stir occasionally to prevent sticking and ensure even heating.
STEP 6: Add the Potatoes.
Add the previously prepared cubed potatoes to the saucepan. Stir gently to mix them into the soup. Continue to simmer the soup for an additional 5-7 minutes, just until the potatoes are heated through and the soup is hot.
STEP 7: Serve and Garnish
Ladle the hot soup into serving bowls. Garnish each bowl with crispy bacon bits, shredded cheddar cheese, and freshly chopped chives for added flavor and a colorful presentation. Serve immediately, letting your guests enjoy the warm, comforting flavors that are perfect for any chilly evening.
DETERMINING THE RIGHT QUANTITY: HOW MUCH TO MAKE
Determining how much soup to make can depend on a few key factors, such as the number of people you’re serving, the presence of other dishes in the meal, and whether you desire leftovers. For a main course, you generally want to plan for about 1 to 1.5 cups of soup per person. If the soup is being served as a starter or part of a multi-course meal, you might reduce this amount to about a half cup per person. Consider the appetites of your guests as well; if you know you have hearty eaters or if the soup is the main attraction, you might want to lean towards the higher end of your estimate. Additionally, if you love having leftovers for easy lunches or dinners later in the week, make a larger batch.
FREQUENTLY ASKED QUESTIONS (FAQs)
Can I make this soup ahead of time?
Yes, you can prepare this soup up to two days in advance. Keep it refrigerated and reheat gently on the stove, adding a little extra cream or broth if the soup has thickened too much upon cooling.
Can this soup be frozen?
Cream-based soups can separate when frozen and reheated, affecting texture. If you plan to freeze it, consider omitting the cream and half-and-half during the initial cooking and add them when reheating the soup after thawing.
What are the best potatoes to use for this soup?
Russet potatoes are ideal for this soup due to their starchy nature, which helps to thicken the soup naturally. However, you can also use Yukon Golds for a creamier texture.
How can I thicken the soup if it’s too runny?
If the soup is too thin, you can make a cornstarch slurry (mix equal parts cornstarch and water) and stir it into the soup, then let it simmer for a few minutes until thickened. Alternatively, blending a portion of the soup and mixing it back in can also increase thickness.
What can I substitute for bacon if I’m vegetarian?
For a vegetarian version, you can use smoked paprika to mimic the smokiness of bacon, or add a vegetarian bacon alternative or smoked mushrooms for similar flavor dynamics.
Is there a low-fat version of this soup?
To reduce the fat content, use low-fat milk instead of cream and half-and-half, and substitute the regular cheese with a low-fat version. You can also omit the bacon or replace it with turkey bacon.
Can I add other vegetables to this soup?
Absolutely! Leeks, carrots, celery, and bell peppers are all great additions. Add them when you sauté the onions so they soften and integrate into the flavor base of the soup.
How do I ensure my soup doesn’t curdle?
Avoid letting the soup boil once you’ve added the dairy products. Keep the heat low and stir frequently, especially as the soup nears its simmering point.
What toppings work well with this soup?
Traditional toppings include shredded cheese, sour cream, chives, and bacon. For a twist, try adding a dollop of pesto, croutons, or even a sprinkle of crispy onions for added texture.
REVIEWS AND COMMENTS
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