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!
- 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
- 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.