Baked Potato Soup V: Ingredients, Tips, Variations, and More

Baked Potato Soup V is a hearty and comforting dish that brings the essence of a loaded baked potato into a warm, creamy bowl of soup. Originating from classic American cuisine, this recipe has evolved over the years to accommodate various dietary preferences and taste profiles. Whether you’re looking for a quick meal on a chilly evening or a crowd-pleaser for a family gathering, this baked potato soup will not disappoint. Let’s dive into this delicious recipe and explore its rich flavors and easy preparation.

Ingredients

Main Ingredients

• 6 large russet potatoes – peeled and cubed
• 1 medium onion – finely chopped
• 4 cloves garlic – minced
• 4 cups vegetable broth
• 2 cups milk (or substitute with non-dairy milk for a vegan option)
• 1 cup shredded cheddar cheese (optional for a vegetarian version)
• 1/2 cup sour cream (optional)
• Salt and pepper – to taste
• 4 tablespoons butter (or olive oil for a healthier option)
• 2 tablespoons all-purpose flour (for thickening)
• 4 strips of bacon – cooked and crumbled (optional for a vegetarian version)
• 2 green onions – sliced, for garnish
• 1/4 cup fresh chives – chopped, for garnish

Instructions

Step 1: Prepare the Potatoes

1. Peel and cube the potatoes: Start by peeling and cutting the potatoes into small, even cubes to ensure they cook uniformly.
2. Boil the potatoes: Place the cubed potatoes in a large pot, cover with water, and bring to a boil. Cook until the potatoes are tender, about 15 minutes. Drain and set aside.

Step 2: Make the Base

1. Sauté the onions and garlic: In a large pot, melt the butter over medium heat. Add the chopped onions and cook until translucent, about 5 minutes. Add the minced garlic and sauté for another minute.
2. Create a roux: Sprinkle the flour over the onions and garlic, stirring constantly for about 2 minutes to eliminate the raw flour taste.

Step 3: Combine Ingredients

1. Add the broth: Gradually whisk in the vegetable broth, ensuring there are no lumps.
2. Incorporate the milk: Slowly add the milk, continuing to whisk until the mixture is smooth and begins to thicken.
3. Add the potatoes: Stir in the cooked potatoes and bring the mixture to a simmer.

Step 4: Blend and Simmer

1. Blend the soup: Using an immersion blender, blend the soup until smooth. Alternatively, you can transfer the soup to a blender in batches. Be cautious with the hot liquid.
2. Simmer: Return the blended soup to the pot and bring to a gentle simmer. If the soup is too thick, add more broth or milk until the desired consistency is reached.

Step 5: Add Toppings

1. Add cheese and sour cream: Stir in the shredded cheddar cheese and sour cream, if using. Cook until the cheese is melted and the soup is creamy.
2. Season: Taste and adjust seasoning with salt and pepper.

Step 6: Serve

1. Garnish: Ladle the soup into bowls and top with crumbled bacon (if using), sliced green onions, and chopped chives.
2. Enjoy: Serve hot with a side of crusty bread or a fresh green salad.

Tips and Variations

Cooking Tips

• Thickening the soup: If you prefer a thicker soup, mix an additional tablespoon of flour with cold water to make a slurry and stir it into the soup while simmering.
• Making it vegan: Replace the milk with almond or soy milk, and use a vegan butter substitute. Omit the cheese and bacon.
• Freezing the soup: Let the soup cool completely before transferring it to airtight containers. It can be frozen for up to 3 months. Thaw in the refrigerator overnight and reheat on the stove.

Variations

• Baked Potato Soup V without cream: Use milk or a milk substitute instead of cream for a lighter version.
• Baked Potato Soup V with milk: For a richer texture, use whole milk or a creamy plant-based milk like cashew or coconut.
• Loaded baked potato soup: Add more toppings like shredded cheese, crispy bacon bits, and sour cream.
• Healthy baked potato soup: Use low-fat milk and skip the cheese and sour cream. Add more vegetables like carrots and celery for added nutrition.
• Cheddar baked potato soup: Increase the amount of cheddar cheese for a more indulgent, cheesy flavor.

Nutritional Information

Here is the basic nutritional information per serving (assuming the recipe makes 6 servings):

• Calories: 320
• Protein: 8g
• Carbohydrates: 45g
• Fat: 12g
• Fiber: 4g
• Sugar: 6g
• Sodium: 600mg

Baked Potato Soup V is a versatile and delightful dish that can be tailored to suit various dietary preferences. Its rich, creamy texture and comforting flavors make it a perfect meal for any occasion. We hope you enjoy making this soup as much as we do. Don’t forget to share your experiences in the comments below and let us know how your version turned out. If you loved this recipe, be sure to check out more delicious recipes on easycrispyrecipes.com and subscribe to our newsletter for the latest updates.