Baked potato soup is a comforting and hearty dish, perfect for cold weather or when you need a little culinary hug. This recipe, reminiscent of the delicious soups served in restaurants, combines the creamy texture of potatoes with the rich flavors of bacon, cheese, and herbs. If you’ve ever wondered, “Why are restaurant baked potatoes so good?”, this soup will answer your question. The secret lies in the quality of ingredients and the careful cooking process, ensuring every spoonful is packed with flavor.
Ingredients
To make this restaurant-quality baked potato soup, you will need the following ingredients:
- 6 large russet potatoes, baked
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 6 cups whole milk (or substitute with half-and-half for a richer soup)
- 1 cup chicken broth
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 8 slices bacon, cooked and crumbled
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 1/4 cup chopped green onions (for garnish)
- Additional shredded cheddar cheese (for garnish)
- Chopped fresh parsley (optional, for garnish)
Instructions
Step 1: Preparing the Potatoes
- Bake the Potatoes: Preheat your oven to 400°F (200°C). Wash and dry the potatoes, then pierce them several times with a fork. Bake directly on the oven rack for 1 hour or until tender. Let them cool slightly, then peel and cut into cubes.
Step 2: Making the Base
- Cook the Bacon: In a large pot, cook the bacon over medium heat until crispy. Remove the bacon and drain on paper towels. Crumble once cooled. Leave 2 tablespoons of bacon grease in the pot.
- Sauté the Aromatics: Add the chopped onion to the bacon grease and sauté until translucent, about 5 minutes. Add the minced garlic and cook for another minute.
- Create the Roux: Add the butter to the pot and let it melt. Stir in the flour and cook, stirring constantly, for 2-3 minutes until it forms a smooth paste.
Step 3: Combining Ingredients
- Add Liquids: Gradually whisk in the milk and chicken broth, stirring constantly to avoid lumps. Bring the mixture to a simmer.
- Incorporate the Potatoes: Add the cubed potatoes to the pot. Use a potato masher to break down some of the potatoes, leaving some chunks for texture.
- Season: Stir in the salt, black pepper, and smoked paprika.
Step 4: Final Touches
- Cheese and Cream: Stir in the shredded cheddar cheese until melted and fully incorporated. Add the sour cream and mix well.
- Bacon: Add most of the crumbled bacon to the soup, reserving some for garnish.
Step 5: Serving
- Garnish and Serve: Ladle the soup into bowls. Top with additional shredded cheddar cheese, crumbled bacon, chopped green onions, and parsley if desired.
Tips and Variations
Cooking Tips
- Thickening Agent: If you prefer a thicker soup, mix 2 tablespoons of cornstarch with 2 tablespoons of cold water and stir into the soup.
- Smooth Texture: For a smoother soup, use an immersion blender to blend some of the soup until you reach your desired consistency.
- Richness: Substitute half of the milk with heavy cream for an even richer flavor.
Variations
- Loaded Baked Potato Soup: Add toppings such as sour cream, chives, and more cheese to each bowl for a loaded baked potato experience.
- Vegetarian Option: Skip the bacon and use vegetable broth instead of chicken broth.
- Instant Potatoes: For a quicker version, use Betty Crocker’s instant mashed potatoes to save time on baking and mashing.
Nutritional Information
Here is the basic nutritional information per serving (approx. 1 cup):
- Calories: 350
- Protein: 10g
- Carbohydrates: 35g
- Fat: 18g
- Fiber: 3g
- Sugar: 6g
- Sodium: 800mg
This restaurant-quality baked potato soup is the perfect dish to warm you up on a chilly day. Its rich and creamy texture, combined with the savory flavors of bacon and cheese, makes it a family favorite. Give this recipe a try, and you’ll see why baked potato soup is so beloved. Don’t forget to share your experience in the comments, and follow us for more delicious recipes.