Farmhouse Baked Potato Soup for Winter Days
Cozy Up with Farmhouse Baked Potato Soup: The Ultimate Comfort Food
Is there anything more comforting than a warm bowl of potato soup on a chilly evening? This Farmhouse Baked Potato Soup isn’t just any potato soup – it’s a creamy, dreamy, flavor-packed experience that will quickly become a family favorite. We’ve taken the classic baked potato and transformed it into a soup that’s rich, satisfying, and surprisingly easy to make.
This recipe leans into the rustic flavors of a farmhouse kitchen, using simple ingredients to create something truly special. Forget those thin, watery potato soups – this one has body. The key? Using actual baked potatoes! This creates a naturally thick and flavorful base that you just can’t achieve with boiled potatoes.
What makes this recipe different?
- Baked Potato Base: Using baked potatoes instead of boiled creates a richer, more flavorful soup.
- Creamy Texture: The combination of heavy cream, sour cream, and milk creates the perfect velvety texture.
- Simple Ingredients: You likely already have many of these ingredients in your pantry!
- Customizable Garnishes: Bacon, cheddar cheese, and chives add a burst of flavor and visual appeal.
Tips for the Best Farmhouse Baked Potato Soup:
- Bake those potatoes! Don’t skip this step. The baking process concentrates the potato flavor.
- Low and Slow: Simmering the soup on low heat allows the flavors to meld together beautifully.
- Don’t Overblend: We like to leave some small potato chunks for texture, but feel free to blend it smoother if you prefer.
- Garnish Generously: The garnishes are what take this soup to the next level. Don’t be shy!
Frequently Asked Questions:
Q: Can I use different types of potatoes?
A: Russet potatoes are ideal for baking and creating a fluffy texture, but Yukon Gold potatoes will also work well.
Q: Can I make this soup ahead of time?
A: Yes! The soup actually tastes even better the next day. Store it in an airtight container in the refrigerator for up to 3 days.
Q: Can I freeze this soup?
A: While you can freeze it, the texture may change slightly upon thawing. It’s best enjoyed fresh.
Q: What if I don’t have heavy whipping cream?
A: You can substitute with half-and-half, but the soup won’t be as rich and creamy.
Q: Is this soup gluten-free?
A: Yes, this recipe is naturally gluten-free.
We hope you enjoy this comforting and delicious Farmhouse Baked Potato Soup as much as we do! It’s the perfect meal for a cozy night in, a family gathering, or anytime you need a little comfort food.
Farmhouse Baked Potato Soup
Ingredients
- 6-8 large baked potatoes
- 1 stick butter
- 1 pint heavy whipping cream
- 8 oz sour cream
- 2 cups milk
- 4 pieces bacon for garnish
- 2 cups cheddar cheese shredded or finely chopped, for garnish
- 2 tablespoons chives cut into pieces, for garnish
Instructions
- Cook 4 pieces of bacon until crisp. Drain and break into small pieces.
- Cut chives into pieces.
- Shred or finely chop cheddar cheese.
- Combine baked potatoes, butter, heavy whipping cream, sour cream, and milk in a pot.
- Heat slowly, stirring frequently to prevent scorching.
- Stir well to break up potato pieces.
- Simmer on low until well blended.
- Garnish with bacon, chives, and cheddar cheese.
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