Baked Potato Soup

I know winter is almost over and soon it will be time to put hearty soups on hold until next fall. However, this soup is so good that you need to fit it into your meal planning before the weather gets too warm! This creamy soup is very filling and makes enough that you’ll have delicious leftovers for another day. If you’re a meat-eater I would highly suggest adding some bacon to this soup. It’s not often that I really miss being able to add some meat to a dish, but when I was eating this soup I couldn’t help but think how a little bacon would really take this soup over the top. Of course I had the soup without the bacon and it was still fantastic, you really can’t go wrong!

When I re-heated the soup it was a little on the thick side so I added a splash of vegetable broth. You could also add some more milk if you want to make it thinner.

Baked Potato Soup

Ingredients

  • 4-5 medium russet potatoes
  • 4 tbsp. butter
  • 1/2 cup all-purpose flour, divided
  • 6 cups milk (I used non-fat)
  • 3/4 cup shredded sharp cheddar cheese
  • 1/2 cup green onions, chopped
  • 1/3-1/2 cup light sour cream
  • Salt and Pepper to taste
Directions
  1. Prick the potatoes with a fork and bake or microwave until tender. Let the potatoes sit until they are cool enough to handle. Scoop out the inside of the potatoes and place in a food processor, pulse until the potatoes are broken into small chunks. If you don’t have a food processor, use a pastry cutter to cut the potatoes until they are in very small chunks.
  2. Melt the butter in a large pot. Add 1/4 of flour and whisk to combine. Continue cooking and whisking for about 2 minutes until golden brown. Slowly add the rest of the milk and flour, whisking to combine. Cook for about 8 minutes until thick and bubbling.
  3. Add the potato chunks, cheese, salt and pepper. Stir until the cheese is melted then remove from heat. Stir in the green onions and sour cream.
  4. Garnish with your choice of shredded cheese, sour cream, green onions and bacon.Enjoy!
Makes:
Source Annie’s Eats
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15 responses

  1. Annie,
    Thank you for the quick and easy recipe “Baked Potato Soup”. We made it last night and it was awesome, our family enjoyed it and we look forward to leftovers tonight since it is snowing outside. Keep up the good work on your blog.

    Kirk and LaRea
    http://getinandgo.com

    • I haven’t made it with just Yukon Golds, but one time I used about half Golds and half Russets and it turned out great. I think it would probably be just fine with all Golds!

  2. This looks so good and it seems so simple! How long does it take to microwave the potato? I’m so clueless when it comes to making potatoes… which is sad because they’re my favorite food EVER!

    • To be honest, I haven’t paid much attention to how long it takes to make the potatoes. I usually put 2-3 potatoes in the microwave at a time and check them every 5 minutes. As soon as it’s easy to stick a fork in them they’re done! You can also bake them in a 400 degree oven for about an hour.

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