Baked Potato Soup
Cowbridge Kitchen
This Baked Potato Soup is a thick creamy white soup packed full of classic toppings for a Baked Potato, Onions, Bacon and Cheese. The soup is made with full fat Milk, Chicken Broth and Sour Cream to give it a rich creamy flavour.
The Idea behind this recipe it to make a soup topping for our Baked Potatoes, so we have cooked a few small Baked Potatoes to go in the soup bowl, then we just drench them in the creamy broth.
20 mins Prep time
50 mins Cooking time
Time
1 Bowl
Calories:
Protein:
Fat: 4.2g
Carbohydrates:
Fiber:
Sugar:
Nutrition
Servings
A novice can make this
Difficulty
This soup is sometimes just called Potato Soup
Cost to make:
£6.28/ $7.95(Est.)
How To Make Potato Soup
This soup is basically a Potato & Cheese soup that is made from leftover Baked Potatoes or poured over a Baked Potato. The recipe is open to many additional ingredients such as Mushrooms, Chicken or anything else you can put in a baked potato, but the soup is fundamentally a white Potato & Bacon Soup.
We have made this soup with fresh potatoes and poured it over a Baked Potato, but you can just use sliced up Baked Potato in the soup and have it in a bowl or a mug with a big wedge of crusty bread.
Cuisine:French/English
ingredients
1 medium onion chopped
4 large Potatoes diced
40g Plain Flour
50g Butter
1 Chicken Stock cube
1 Vegetable Stock cube
1 litre whole milk
240ml Chicken Broth
1 tsp Lazy Garlic
100g Grated Cheddar Cheese
6 Chopped Spring Onions
180ml Sour Cream
Salt & pepper to taste (1/4 tsp each)
Parmesan Cheese to garnish
Cooking Instructions
- Before starting to make this Soup, I like to cook a few (Small) Baked Potatoes to go with this, so clean and stab (With a fork) 3 or 4 small baking potatoes and cook them in a microwave for 20 minutes before baking them in a pre-heated oven @ 180c for a further 20 minutes.
- Cut up the bacon and fry in a large Dutch Oven, over medium-high heat until it's nice and crispy (about 8 minutes).
- Prepare your onion and potatoes, peel and dice the potatoes then Peel and dice the Onion.
- Once the bacon is cooked, take it out of the Dutch Oven and transfer to a container. Leave all of the bacon fat in the pot ready to make a Roux and add the butter.
- When the butter has melted, add the Chopped Onion & Garlic to the pot and sauté them in the bacon fat & Butter for about 5 minutes.
- Stir in the flour with a whisk and form a light Roux, then cook it for about a minute.
- Heat the milk up in a microwave so that it is hot, then add the milk to the roux, whisking all of the time so that it thickens.
- Make up the Chicken & Vegetable Stock then add it to the milk and whisk in.
- Turn up the heat to high so that the soup comes to a boil, then add the Potatoes and reduce the heat to a high simmer.
- Let the soup simmer gently for 25 minutes.
- While the soup's cooking grate the Cheese and slice the Spring Onions.
- The potatoes should be soft and tender after 25 minutes, so take a potato masher and break them up in the pot while they are cooking. You can mash them down as much as you like at this point.
- Season with Salt & Pepper.
- Add in the Sour Cream, Cheese and Bacon to the pot and simmer for a further 10 minutes.
- Get your Baked Potatoes out of the oven and cut them through the center, put one potato in each bowl before pouring the soup over the top.
- Add a small handfull of the sliced Spring onions & some extra grated Parmesan Cheese to the top of each bowl when serving.
This soup is traditionally a thick creamy soup, but you can make it thinner by reducing the measurments of the Roux.
If you want to add other ingredients you can experiment with some I have listed below.
Ham
Chives
Shallots
Other Cheese