Baked Potato Soup II: Creamy Recipe with Tips & Variations

Baked Potato Soup II is a beloved recipe that has been passed down through generations, offering warmth and comfort in every bowl. Originating from the humble kitchens where simplicity met creativity, this recipe has evolved into a favorite for many. It’s perfect for those chilly evenings or when you need a hearty, satisfying meal. Let’s dive into the world of Baked Potato Soup II and discover what makes it so special.

Ingredients

Before we get started, let’s gather all the necessary ingredients. Here’s what you’ll need:

• 6 large russet potatoes
• 1/4 cup butter
• 1/4 cup all-purpose flour
• 6 cups milk (for a creamier texture)
• 2 cups chicken broth
• 1 cup sour cream
• 2 cups shredded cheddar cheese
• 1/2 cup chopped green onions
• 6 strips of bacon, cooked and crumbled
• Salt and pepper to taste

Instructions

Step 1: Prepare the Potatoes

1. Preheat your oven to 400°F (200°C).
2. Wash and scrub the potatoes thoroughly.
3. Pierce each potato several times with a fork.
4. Bake the potatoes in the preheated oven for about 1 hour, or until tender.
5. Once baked, let the potatoes cool slightly, then peel and chop them into bite-sized pieces.

Step 2: Create the Soup Base

1. In a large pot, melt the butter over medium heat.
2. Stir in the flour and cook for about 1-2 minutes, until it turns a light golden color. This is the roux that will thicken your soup.
3. Gradually whisk in the milk and chicken broth, ensuring there are no lumps.

Step 3: Combine Ingredients

1. Add the chopped potatoes to the pot.
2. Stir in the sour cream, shredded cheddar cheese, and half of the green onions.
3. Let the soup simmer for about 20 minutes, stirring occasionally until it thickens to your desired consistency.

Step 4: Add Finishing Touches

1. Season the soup with salt and pepper to taste.
2. Ladle the soup into bowls and garnish with the remaining green onions, crumbled bacon, and a sprinkle of shredded cheddar cheese.

Tips and Variations

Tips for the Perfect Baked Potato Soup

• Thickening the Soup: If your soup is too thin, you can thicken it by adding a slurry of 1 tablespoon cornstarch mixed with 2 tablespoons cold water. Add this mixture to the simmering soup and stir until thickened.
• Creamier Texture: For an extra creamy soup, use heavy cream instead of milk.
• Leftover Magic: This soup is even better the next day. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Variations and Substitutions

• Loaded Baked Potato Soup: Add a variety of toppings such as chives, diced ham, or additional cheese.
• Healthier Version: Use low-fat milk and reduce the amount of cheese and bacon for a lighter version.
• Vegetarian Option: Substitute chicken broth with vegetable broth and omit the bacon.

Nutritional Information

Here’s a basic breakdown of the nutritional content per serving (based on 8 servings):

• Calories: 350
• Total Fat: 20g
• Saturated Fat: 12g
• Cholesterol: 65mg
• Sodium: 650mg
• Total Carbohydrates: 30g
• Dietary Fiber: 2g
• Sugars: 6g
• Protein: 15g

Baked Potato Soup II is a timeless dish that brings comfort and joy to any meal. It’s easy to prepare, delicious, and perfect for any occasion. We hope you enjoy making and eating this delightful soup as much as we do.