Baked Potato Soup
Creamy and heartwarming baked potato soup, a perfect comfort food for chilly evenings.
Creamy and heartwarming baked potato soup, a perfect comfort food for chilly evenings.
- Carbohydrate 43.9141861366284 g
- Cholesterol 106.167500033148 mg
- Fat 67.268727846556 g
- Fiber 3.78536114555033 g
- Protein 26.6853027885127 g
- Saturated Fat 25.7903194627334 g
- Serving Size 1 1 Serving (480g)
- Sodium 1183.68894545324 mg
- Sugar 40.1288249910781 g
- Trans Fat 5.45292333702857 g
- Calories 884 calories
Step-by-step
- Place bacon in a large, deep skillet. Cook over medium heat until browned. Drain, crumble, and set aside.
- In a stock pot or Dutch oven, melt the margarine over medium heat. Whisk in flour until smooth. Gradually stir in milk, whisking constantly until thickened. Stir in potatoes and onions. Bring to a boil, stirring frequently.
- Reduce heat, and simmer 10 minutes. Mix in bacon, cheese, sour cream, salt, and pepper. Continue cooking, stirring frequently, until cheese is melted.
What happens to a dairy-heavy roux-based soup when it sits in the refrigerator overnight? Starches from the cubed potatoes continue to absorb free liquid, tightening the body of the mixture significantly within twelve hours. Storing the soup requires an airtight glass container kept at or below 40 degrees Fahrenheit, where it remains safe for up to three days. Freezing is not recommended because emulsions built with sour cream and milk frequently break upon thawing, resulting in a grainy, separated texture.
Restoring the chilled soup to its original consistency demands gentle thermal management. Add a quarter cup of milk per quart of soup before applying heat to loosen the tightened starches. Heat the pot over medium-low, stirring constantly with a silicone spatula to prevent scorching at the base of the Dutch oven. Avoid reaching a rolling boil once the cheese and sour cream are reintroduced, as excessive heat forces the dairy proteins to coagulate into unappealing solids.
