Tuesday, November 27, 2012

Baked Potato Soup

Baked Potato Soup recipe by Barefeet In The Kitchen

Baked Potato soup has been one of my favorite winter foods for so long now, I was surprised to discover I didn't already have the recipe posted here. I love that the potatoes in this soup are not watery at all; there are fluffy bites of baked potato in each bowl. If you have ever thought that you didn't like potato soup, this rich and creamy version just might change your mind.

I love the simplicity of this recipe. I tossed the potatoes in the oven in the morning while I was cleaning up breakfast. When they were fork tender from the oven, I just set the tray on the stove until they cooled. Then simply scoop them out, warm the milk, combine it all and bring to a very low simmer for about 10 minutes. The most important thing to remember with creamy soups is to AVOID BOILING your soup. Just stir frequently and allow it to combine and warm slowly.

Baked Potato Soup
recipe loosely adapted from For The Love of Cooking
Yield: 8-10 servings
(printable recipe)

Soup Ingredients:
5 lbs potatoes, this time I used red potatoes, but I have also used reds, whites, yellow and russets
3/4 cup all-purpose flour, or brown rice flour to make the soup gluten free
10 cups milk, plus more as needed
2 teaspoons kosher salt, plus more to taste
1 teaspoon freshly cracked black pepper, plus more to taste
1 1/2 cups sour cream

Toppings:
1/2 lb or 8 slices bacon, cooked and chopped
1/2 cup thinly sliced chives or green onions, I like to use both
1 1/2 cups cheddar cheese, shredded
1/2 cup sour cream

Preheat the oven to 400 degrees. Pierce each potato with a fork and then place on a baking sheet. Bake for approximately 1 hour, until the potatoes are tender. Cool them completely. When the potatoes are cool, slice them in half and use a spoon to scoop out as much of the flesh as possible. You can also peel them fairly easily, but I'm usually not that motivated. Discard the skins and roughly mash the potatoes a few times, leaving plenty of large bite size chunks.

In the bottom of a large soup pot or dutch oven, combine the flour and about 2 cups of milk. Whisk to thoroughly combine and then slowly stir in the rest of the milk. Cook over medium heat, for about 5 - 10 minutes, until the mixture thickens slightly. Add the potatoes, salt and pepper and turn the heat to low. Cook the soup without boiling at all, stirring frequently, for about 10 minutes. Stir in the sour cream and cook about 3 more minutes. Taste and adjust the salt and pepper to taste.

Serve immediately or transfer to a crockpot set to WARM. This will keep well at the lowest crockpot setting for up to 4 hours, stirring occasionally. Add milk if it is too thick before serving and heat just enough to make sure the soup is warm. Ladle soup into bowls and top with bacon, cheese, chives and sour cream. Enjoy!

CROCKPOT DIRECTIONS: (I recommend halving this recipe for the crockpot.) Bake the potatoes as directed above. Place the scooped out insides of the potatoes in the bottom of the crockpot and mash the potatoes a few times. Whisk together the flour, salt and pepper, along with 1 cup of milk, until smooth. Pour over the potatoes. Add the remaining milk, stir and cook on HIGH for 2 hours or on LOW for 4-5 hours. Stirring and scraping the sides once or twice after it begins to thicken. Once the soup has thickened, stir in the sour cream and serve immediately or set the crockpot to WARM and keep hot until ready to serve. Enjoy!

Baked Potato Soup recipe by Barefeet In The Kitchen


ONE YEAR AGO TODAY: Beautiful Whole Wheat Sandwich Bread

22 comments:

  1. Definitely looks like comfort in a little bowl. I really like that there is sour cream in the actual soup. I bet that gives the soup some extra flavor.

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  2. This sounds wonderful, especially love all those toppings!

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  3. I am amazed that I have never had baked potato soup! Looks like the ultimate comfort food!

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  4. I LOVE baked potato soup... well, I like potato soup of any kind. It's so warm and comforting! This one looks AMAZING!!

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  5. Oh, it is that time of year for soups and I am not a soup lover but they are so good for you and I want good for you, and I really know I will like this one as I like all the ingredients anyway, so this soup is a must have and I am going to make it, so I am actually glad you forgot to post it, til now!!!! Thanks so much. Have a happy day!

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  6. Thanks for reminding me about this soup - yours looks so delicious. Thanks for the shout out & link love.

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  7. I agree with all the above, and that last photo perfectly illustrates what comfort food is all about!

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  8. As often as we have potato soup, we've never tried this - perhaps we can remember for the next time, especially since we use the same toppings on our regular version. Bev's making veggie soup on this cool dreary day.

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  9. I am in need of one bowl of this soup right now, so comforting, so speaks home to me... :)

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  10. Potato soup always makes me think of my Mom. She made if often but she never offered those beautiful toppings! Beautiful photos.

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  11. It's really cold here today and just the idea of this thick creamy soup warms me up a little.

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  12. What a delicious bowl of soup! Love potato soup and the bacon on top is perfect! :)

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  13. Am eating it now. Added frozen corn and peas for protein. Tasty!

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  14. That so crazy u post this cause i told my kids that i had taste for this soup i forgot how i made it last year.so was going online to find the recipe and u sent it to my page as i was looking up thanks

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  15. Can't wait to enjoy this, looks perfectly comforting!

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  16. Looks fantastic. I've been making Cooking Light's Loaded Baked Potato Soup, with the green onions, bacon and cheese served on top. It has the sour cream, green onions in the soup plus on top. Your recipe looks so good. Mine gets too thick after it is stored and has to be thinned with some milk if reheating. This looks like it has great flavor and a little more interesting. Thank you for posting

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  17. Made this for dinner tonight! It was amazing Thank you even my five year old who said he hates soup asked me to make it every night for dinner

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  18. Love this recipe. When you refer to brown rice, are you meaning brown rice flour and could you please tell me if that would make recipe gluten free? thank you.

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    Replies
    1. If you are using brown rice flour instead of all purpose flour for thickening the soup, then yes, that makes the recipe gluten free.

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  19. Could you tell me how many this serves? Thanks!

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    Replies
    1. The recipe yields 8-10 servings. Enjoy!

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