Love loaded baked potatoes? Then you definitely’ll love this baked potato soup! High it with all of the basic favorites like crispy bacon, bitter cream, chives, and cheddar. This potato soup is a crowd pleaser.
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Baked Potato Soup
Right here’s a basic soup that’s good for potato lovers—baked potato soup.
This isn’t your peculiar potato soup. This potato soup is made with mashed up baked potatoes, onion, celery, and inventory, puréed after which topped with basic baked potato toppings like crumbled crispy bacon, grated cheddar cheese, bitter cream, and chives. It’s actually a loaded baked potato soup.
And this potato soup is the proper factor for utilizing up leftover baked potatoes.
Dad-Permitted Potato Soup
My father, being the potato-craving German he’s and subsequently utterly biased, raved about this potato soup. In fact he did. How may he not? It’s a baked potato, with all of the toppings, in soup kind.
In case you are cautious about how you narrow and scoop out the potato stuffing, you’ll be able to even save the skins for the proper sport day snack—baked potato skins.
The Finest Potatoes for this Soup
Use Russet potatoes to make this soup since they mash extra simply right into a puree. Crimson potatoes and Yukon golds are much less starchy and don’t break down as simply.
Make a Thicker, Heartier Soup
It’s simpler to skinny out a thick soup than thicken up a skinny soup! So when you’re a fan of thick, hearty soups, begin out with solely including 4 cups of hen inventory. After pureeing and mashing, add as a lot extra broth as wanted to achieve your favourite consistency.
Retailer and Reheat This Soup
This soup will maintain for about 5 days, and reheats nicely both within the microwave or over low warmth on the stovetop. In the event you’re heating it within the microwave, reheat in 1-minute intervals, stirring between every, to keep away from scorching spots in your soup (which are inclined to burst and get soup throughout your microwave!).
Potato soups typically don’t are inclined to freeze very nicely — the feel tends to develop into watery upon reheating — so plan on consuming this up the week you make it!
Extra Stick-to-Your-Ribs Soups and Stews!
Up to date March Eight, 2019 : We spiffed up this submit to make it sparkle! No adjustments to the unique recipe.
Baked Potato Soup Recipe
Potatoes love salt, so if you’re utilizing do-it-yourself inventory or low sodium inventory that is not nicely seasoned, you will want so as to add extra to this soup to make up the distinction.
- four kilos russet potatoes (about 7 medium potatoes)
- 1/four pound thick sliced bacon, minimize crosswise into 1/Eight-inch slices (lardons)
- 1 giant onion, finely chopped (about 2 cups)
- 2 ribs celery, finely chopped
- 6 cups hen inventory
- 1 teaspoon kosher salt (extra to style)
- 1/Eight teaspoon of floor white or black pepper
- 2 to four Tbsp heavy cream (elective)
- Grated sharp cheddar cheese
- Bitter cream
- Minced chives
- Crumbled bacon (from step 2 in technique)
1 Bake the potatoes: Scrub the potatoes clear and poke them throughout with the tines of a fork or paring knife (that is so they do not explode from inside stress increase as they cook dinner). Place on a foil lined baking sheet and bake at 400°F for 1 hour, or till simply minimize by way of with a knife.
Take away and let cool sufficient to deal with. (To hurry up cooling, slice them in half lengthwise.)
2 Cook dinner the bacon: Place bacon lardons in a big, thick bottomed Dutch oven (about 5 to six quart pot). Warmth on medium excessive till the bacon begins to brown then decrease the warmth to medium.
Cook dinner till the bacon has rendered most of its fats and the lardons are browned and crispy. Take away the cooked bacon and put aside.
Take away all however 1 tablespoon of bacon fats from the pan. (Don’t discard bacon fats in your sink, it would clog the drain. Pour the fats right into a jar and let it cool and solidify. Then both scoop it out and discard it or use it for an additional objective.)
three Cook dinner onion and celery within the bacon fats: Add the chopped onion and celery to the remaining bacon fats within the pot. Cook dinner for two minutes on medium excessive, then decrease the warmth to low, and canopy the pot. Let cook dinner slowly on low warmth for 15 to 20 minutes.
four Scoop out baked potatoes, add it and hen inventory to pot: When potatoes are cool sufficient to deal with, scoop out the insides to a bowl. Then add it to the cooked onion and celery combination together with 6 cups hen inventory. Add a teaspoon of kosher salt.
Convey the soup to a simmer and cut back the warmth to low.
Use a potato masher to mash the potatoes into the inventory.
5 Purée some or all the soup: Cook dinner the potato soup for about 5 minutes, then use an immersion blender to purée about half of the soup if you would like a barely chunky soup, or purée all of it if you would like a smoother soup.
6 Add cream: Stir 2 to four tablespoons of heavy cream into the soup if you would like a creamier soup. Add extra salt and pepper to style.
7 High with grated cheddar, bitter cream, chives, bacon: Pour into bowls and high with grated cheddar, bitter cream, chives, and crumbled crispy bacon.
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