Baked Potato Soup is a hearty and comforting dish that captures all the flavors of a loaded baked potato in a creamy soup. Made with tender chunks of baked potato, rich cream, and topped with crispy bacon, cheese, and onions, it’s the perfect way to warm up on a cold day. This satisfying soup is easy to make and sure to become a family favorite.
Bake your potatoes, and cube them. Note that the red potatoes will cook faster than the baking potatoes.
In a large saucepan, cook bacon until crisp. Remove the bacon and set aside. Keep 1 tablespoon bacon drippings, and dispose of the remainder.
3 bacon strips
Saute onion and garlic in the drippings until tender. Stir in flour slowly and mix well to ensure it doesn’t clump. Add the salt, basil and pepper; mix well. Cook for 3 minutes to get the raw taste out of the flour.
Gradually add broth. Bring the mixture to a boil. Boil for 2 minutes, stirring regularly. Add the potatoes, cream and hot pepper sauce; heat through but do not boil.
4 cups chicken broth, 1 baked baking potato, 2-3 baked red potatoes, 1 cup half and half, 1/2 teaspoon Tabasco
You can use any other hot sauce if Tabasco is not available.
The baking potatoes will add starch to thicken the soup.
You can also make this without baking the potatoes first. In that case, you’ll want to take the boiled broth to a crock pot. Add the remaining ingredients as directed, and cook on low for 10 or more hours.
For more tips and tricks, be sure to read the full article above.
Nutrition
Serving: 1serving
This site uses an online source to provide nutrition estimates as a courtesy. If you need exact values, please calculate yourself.