Sure, here is a recipe for Baked Potato Soup:
Baked Potato Soup
This creamy baked potato soup is packed with tender potatoes, crispy bacon, and a hint of cheese. It’s the perfect comfort food for a cozy night in!
Ingredients:
| Ingredient | Quantity |
|---|---|
| Russet potatoes | 4 large |
| Bacon | 6 slices |
| Butter | 4 tablespoons |
| Yellow onion | 1 medium, chopped |
| Garlic cloves | 2, minced |
| All-purpose flour | ¼ cup |
| Chicken broth | 4 cups |
| Milk | 2 cups |
| Heavy cream (optional, for extra richness) | 1 cup |
| Cheddar cheese, shredded | 1 ½ cups |
| Salt | To taste |
| Black pepper | To taste |
| Chopped green onions (optional, for garnish) | ¼ cup |
| Sour cream (optional, for garnish) | ¼ cup |
Cooking Guide:
- Prep the potatoes: Wash and scrub the potatoes. Pierce them with a fork a few times and bake in a preheated oven at 400°F (200°C) for 1 hour, or until tender. Once cooked, remove the potatoes from the oven, let them cool slightly, and peel them. Cut the potatoes into bite-sized cubes.
- Cook the bacon: While the potatoes bake, cook the bacon in a large pot or Dutch oven over medium heat until crispy. Remove the bacon from the pot with a slotted spoon and set it aside on a paper towel-lined plate. Leave about 1 tablespoon of bacon grease in the pot.
- Sauté the aromatics: Add the butter to the pot with the remaining bacon grease. Once melted, add the chopped onion and cook until softened and translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
- Make the roux: Sprinkle the flour over the vegetables in the pot and whisk it in until it forms a smooth paste. Cook the roux for 1 minute, stirring constantly, to cook off the raw flour flavor.
- Simmer the soup: Slowly whisk in the chicken broth and milk, scraping up any browned bits from the bottom of the pot. Bring the soup to a simmer and cook for 5 minutes, or until slightly thickened.
- Add flavor and texture: Stir in the cooked potato cubes, shredded cheddar cheese, salt, and pepper. If desired, add the heavy cream for an extra rich and creamy texture. Heat the soup through until the cheese is melted and the potatoes are warmed through.
- Serve and enjoy: Ladle the soup into bowls and garnish with crumbled bacon, chopped green onions, and a dollop of sour cream (optional). Enjoy your warm and comforting baked potato soup!
Tips:
- For a vegetarian option, omit the bacon and use vegetable broth instead of chicken broth.
- To make the soup thicker, mash a few of the cooked potato cubes before adding them to the soup.
- Want a bit of a kick? Add a pinch of cayenne pepper or a few dashes of hot sauce to the soup.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
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