How to Make Creamy, Baked Potato Soup
Cozy Up with Creamy Baked Potato Soup: The Ultimate Comfort Food
Is there anything more satisfying than a warm bowl of soup on a chilly day? Our Creamy Baked Potato Soup is the epitome of comfort food – rich, flavorful, and incredibly easy to make! Forget those restaurant versions loaded with sodium – this recipe lets you control the ingredients and create a truly wholesome and delicious meal.
This isn’t just any potato soup; it’s a velvety smooth, cheesy delight that the whole family will adore. We’ve perfected the balance of flavors, ensuring a creamy texture without being overly heavy. It’s perfect as a starter, a light lunch, or a hearty dinner. Plus, the customizable toppings let everyone create their perfect bowl!
Why You’ll Love This Recipe:
- Easy to Make: Minimal prep time and straightforward instructions make this recipe a breeze.
- Comforting Flavor: The creamy texture and cheesy goodness will warm you from the inside out.
- Customizable: Add your favorite toppings for a personalized touch.
- Family-Friendly: A guaranteed hit with both kids and adults.
Tips for the Perfect Soup:
- Potato Choice: Russet potatoes are ideal for a fluffy, creamy texture. Yukon Golds will also work, offering a slightly different flavor profile.
- Blending: For the smoothest soup, use an immersion blender directly in the pot. If using a regular blender, be extremely careful when transferring hot liquid.
- Cheese Power: White cheddar adds a lovely tang, but you can experiment with other cheeses like Monterey Jack or even a touch of Parmesan.
- Bacon is Best: Don’t skip the bacon! It adds a smoky, salty crunch that elevates the soup to the next level.
Frequently Asked Questions
Q: Can I make this soup ahead of time?
A: Absolutely! The soup can be made up to 3 days in advance and stored in the refrigerator. Reheat gently on the stovetop.
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: Can I use milk alternatives?
A: Yes, you can use almond milk or oat milk, but the creaminess may be affected. Full-fat coconut milk can also be used for a richer flavor.
Q: What other toppings can I use?
A: Get creative! Sour cream, chives, shredded cheese, a swirl of hot sauce, or even a sprinkle of paprika are all great options.
Q: Is this soup vegetarian?
A: It can be! Simply omit the bacon. You can add a drizzle of olive oil for extra flavor.
Get ready to experience the ultimate comfort food! This Creamy Baked Potato Soup is sure to become a family favorite. Enjoy!
Creamy Baked Potato Soup
Ingredients
- 4 Tablespoons Butter
- 1/3 Cup All-Purpose Flour
- 1/2 Medium Onion, chopped
- 2 Cloves Garlic, diced
- 2 Cups Milk (whole milk recommended)
- 2 Cups Broth (Chicken or Vegetable)
- 4 Medium Potatoes, peeled and cut into chunks
- 1 Cup White Cheddar Cheese
- 1 Cup Sour Cream
- 6 Slices Bacon, diced
- To taste Salt and Pepper
- Optional Corn, for topping
- Optional Green Onion, diced, for topping
Instructions
- Melt butter in a large pot or Dutch oven over medium heat. Add onion and cook, stirring often, for approximately 5 minutes (until soft). Stir in garlic and continue to cook for one another minute.
- Whisk in flour and cook until golden, about 2 minutes.
- Gradually whisk in milk and cook, whisking constantly, until slightly thickened, about 1-2 minutes.
- Gradually pour in the chicken or vegetable broth and whisk until combined. Stir in potatoes and bring the mixture to a simmer.
- Reduce heat and simmer for 15-20 minutes, or until potatoes are tender.
- Using an immersion blender, or carefully transferring to a regular blender, blend the soup until smooth.
- Stir in cheddar cheese and sour cream until melted and combined.
- Cook bacon until crispy. Crumble and set aside.
- Serve hot, garnished with crumbled bacon, corn, and green onions (optional).
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