Baked Potato Soup is a comforting dish that combines the wholesome goodness of potatoes with creamy textures and savory flavors, making it a perfect choice for cozy weeknight dinners or casual gatherings. This recipe from Love with Recipes celebrates the simplicity of potatoes while elevating them into a hearty soup that’s sure to satisfy.
Recipe Overview:
- Name: Baked Potato Soup
- Cook Time: 30 minutes
- Prep Time: 1 hour
- Total Time: 1 hour 30 minutes
- Category: Potato
- Keywords: Vegetable, Weeknight, Stove Top, < 4 Hours
Nutritional Information (Per Serving):
- Calories: 321.7
- Total Fat: 13.7g
- Saturated Fat: 7.9g
- Cholesterol: 39.8mg
- Sodium: 739.5mg
- Carbohydrates: 39.6g
- Fiber: 3g
- Sugars: 4.9g
- Protein: 10.7g
Rating and Reviews:
- Aggregated Rating: 5/5
- Review Count: 9 reviews
Ingredients:
- 2 large potatoes
- 2 tablespoons butter
- 1 tablespoon flour
- 2 cups water
- 4 teaspoons cornstarch
- 2 tablespoons instant mashed potatoes
- 1/4 teaspoon salt
- 1 1/2 teaspoons pepper
- 1 teaspoon dried basil
- 3/4 teaspoon dried thyme
- 1/2 cup half-and-half
- 1/8 cup shredded cheddar cheese
- 1 tablespoon chopped green onions
Instructions:
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Prepare Potatoes:
- Preheat your oven to 400°F (200°C). Wash the potatoes thoroughly and prick them several times with a fork. This allows steam to escape during baking. Place them on a baking sheet and bake for approximately 1 hour, or until tender when pierced with a fork.
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Cool and Prepare Base:
- Once the potatoes are baked, remove them from the oven and let them cool slightly. This step can be done in advance to save time. While the potatoes cool, melt the butter in a large saucepan over medium heat.
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Saute Onions and Make Roux:
- Add chopped onions to the melted butter and sauté until they become light brown and fragrant. Stir in the flour to create a roux, cooking for about 1-2 minutes until the mixture is smooth and lightly golden.
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Prepare Soup Base:
- Gradually add the water, cornstarch, instant mashed potatoes, salt, pepper, basil, and thyme to the saucepan with the roux. Stir well to combine, ensuring there are no lumps.
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Simmer and Prepare Potatoes:
- Bring the mixture to a boil, then reduce the heat and let it simmer for about 5 minutes, stirring occasionally. While the base simmers, cut the baked potatoes in half lengthwise and scoop out the flesh with a large spoon, discarding the skins.
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Combine and Simmer:
- Chop the baked potato flesh into approximately 1/2-inch chunks. Add them to the saucepan along with the half-and-half. Bring the soup back to a boil, then reduce the heat and let it simmer for another 15 minutes or until the soup thickens to your desired consistency.
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Serve:
- Ladle the hot soup into bowls. Top each serving with shredded cheddar cheese, a sprinkle of chopped green onions, and if desired, a tablespoon of crumbled bacon for added flavor and texture.
Tips for Success:
- Potato Selection: Use starchy potatoes like Russets for the best texture in soups.
- Consistency: Adjust the thickness of the soup by adding more half-and-half or broth if needed.
- Flavor Enhancement: Experiment with different herbs or spices like smoked paprika or garlic powder for a personalized touch.
- Make-Ahead: This soup can be prepared ahead of time and reheated gently over low heat, making it convenient for busy schedules.
Conclusion:
Baked Potato Soup is a classic comfort food that never fails to delight with its creamy texture and rich flavors. This recipe, with its straightforward instructions and common ingredients, allows you to recreate a restaurant-quality soup in the comfort of your own kitchen. Whether enjoyed on a chilly evening or as a starter for a family dinner, this soup is sure to become a favorite in your repertoire of comforting recipes.
