Baked Potato Soup

This recipe originally came from Best Bites, but we found the proportions didn't work for us. We fiddled with it and modified the recipe so that it worked for us. My vegetarian husband does not have bacon with his.


Original recipe and photo from Our Best Bites

4 Tbs butter
2-3 cloves garlic, minced
1/2 C flour
4 1/2 C  milk
1 14oz can vegetable or chicken broth

4 medium baking potatoes (about 2 1/2 pounds) baked
If you don't have time to bake potatoes in the oven? Just pierce them with a fork a few times and then pop them in the microwave. Cook in 5 minute intervals until a knife easily pierces through them. It usually takes 5-10 minutes. To bake in the oven, pierce each potato with a fork and place directly on oven rack. Bake at 375 for 45-60 minutes.


2 C grated cheddar cheese, plus a little more to garnish the top, if desired
1 1/2 tsp. salt
1/2 tsp. black pepper
1 1/2 C sour cream, plus a spoonful per bowl to garnish the top, if desired

1/2 C chopped green onions for garnish, if desired
8 slices bacon, cooked and crumbled, for garnish, if desired

Melt butter in a stock pot over medium heat. Add garlic and saute for 30-60 seconds until fragrant. Add flour to pan. Mix the vegetable broth with the milk in a large measuring cup with pour spout. Slowly add milk-broth a little at a time while whisking constantly to eliminate lumps. Once it is whisked until smooth, bring soup just to a simmer and heat until thickened, stirring often, about 5 minutes. Once soup is thickened, turn heat down to medium-low. Cut potatoes in half length-wise and use a spoon to scoop out potato flesh into the pot. Use a wooden spoon to smash potatoes, breaking up large clumps. Add the grated cheese and salt and pepper and stir until cheese is melted. Remove pan from heat and stir in the sour cream. Add additional salt and pepper to taste. Ladle into bowls and top with each serving with a spoonful of sour cream, onions, cheese, and bacon, if desired.

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