Serve up a bowl of hearty Baked Potato Soup! Easy to prepare, the perfect cold weather meal. Great with bacon, cheese & sour cream on top.
We had quite a cold snap here in Michigan this summer, a good 2-3 weeks that were unseasonably chilly. Since it felt like fall, I decided to make soup. Not usually something that’s on my normal summertime menu, but since the weather was feeling crisp, I dug out the comfort food along with the soup pot.
This soup is hearty and satisfying, it has a creamy base which is created easily by making a roux. Now don’t let that intimidate you, a roux is a very basic cooking step that can be mastered easily and will open you up to many more options when cooking. Basically it is just a mixture of butter and flour that becomes the “binder” for your soup base in this instance.
This recipe makes a large batch of soup, I’d say 8 servings easily but perhaps even 10. Would be great for tailgating, you could keep it warm by putting it in a Crock Pot set to warm. And don’t forget the crusty bread or biscuits alongside for dipping!
Baked Potato Soup
Adapted from: [Jamie Cooks It Up | http://jamiecooksitup.net/2012/05/loaded-baked-potato-soup/]
Ingredients
- 1/2 cup butter
- 3/4 cup flour
- 4 cups milk
- 4 cups chicken broth
- 6 medium potatoes
- 1/2 t garlic salt
- 6 slices bacon, cooked & crumbled
- 1/2 cup cheddar, shredded
- Salt & Pepper to taste
- OPTIONAL GARNISH:
- bacon crumbles, shredded cheese, sour cream or green onions
Instructions
- In large soup pot, melt butter over medium heat. Whisk in flour until completely combined, continue whisking for 2-3 minutes, making sure not to let it burn. Add in milk and chicken broth, stirring to combine, bring to a simmer and turn down heat to low, stirring occasionally.
- Place scrubbed potatoes on microwave-safe plate. Poke potatoes with a fork randomly all over top, 10-12 times. Cook in microwave approximately 10 minutes (my microwave calculates the time based on how many potatoes). If you already have baked potatoes cooked, skip the microwave step.
- When potatoes are fully cooked, take out of microwave & let rest 10 minutes. After they have cooled, carefully remove skins (I like to leave a little skin on, it is healthy). Roughly chop potatoes into 1" cubes.
- Place cooked & cubed potatoes into soup pot, add in garlic salt and salt/pepper to taste. By now soup should be thickening. Stir in cooked and crumbled bacon and shredded cheese.
- Simmer an additional 10 minutes.
- Serve with garnishes if desired.
Wow, this soup looks amazing!!! Ok, I’m ready for soup weather but summer is hanging on with a vengeance in the mid-Atlantic! My husband would be in love with this soup at first sight! Thanks so much for sharing the recipe – pinning! Have a fabulous week!
Oh my goodness. This looks amazing! And ready in 35 minutes?? I’m definitely going to have to try this as autumn is right around the corner. Thanks for sharing!
I love soup recipes now that we are going into the fall. This one looks really thick and creamy, which I prefer my soups to be. Pinning this and have a lovely weekend!
Just made this soup…looks & sounds so good! Its still on the stove, but the couple taste tests make me believe its gonna be a hit! Never made potato soup so when I was doing the butter and flour its seemed to bind together like a paste, maybe the stove was to high (its electric so hard for me to judge temps). I wisked as much as I could to get the clumps from the flour/butter paste to break apart, I’m not too concerned…
Can’t wait! Thanks for the recipe!!