Easy Baked Potato Soup
If you want to prepare a no fuss soup meal, this recipe is the way to go. Creamy and filling, this soup will keep you warm and satisfied on one of those chilly dreary days. I prepared this for only two, so adjust the ingredients if needed.
If you want to prepare a no fuss soup meal, this recipe is the way to go. Creamy and filling, this soup will keep you warm and satisfied on one of those chilly dreary days. I prepared this for only two, so adjust the ingredients if needed.
- Carbohydrate 36.419098340469 g
- Cholesterol 98.1764583973288 mg
- Fat 34.6820270017146 g
- Fiber 1.80674994772673 g
- Protein 24.0224776093929 g
- Saturated Fat 18.0996588163775 g
- Serving Size 1 1 Serving (672g)
- Sodium 3050.99016686789 mg
- Sugar 34.6123483927423 g
- Trans Fat 3.348343386907 g
- Calories 551 calories
Step-by-step
- Preheat oven to 350 degrees. Allow oven to fully heat up.
- Wrap the potatoes in tin foil and bake for 1 hour.
- Once potatoes are cooked, let them cool off completely!
- Meanwhile, melt butter in a medium saucepan.
- Peel and diced potatoes in approximately 1/2 inch to 1 inch cubes.
- Whisk in the flour, salt, and pepper until mixture is smooth.
- Gradually add the milk and the broth, whisking after each cup added.
- Boil for about two minutes; stirring often.
- Remove from heat and whisk in the sour cream.
- Add potatoes, green onions, and bacon bits; place back on heat on medium low heat stirring often.
- Garnish with cheese and enjoy!
Unlike a pureed potato soup that relies entirely on starch released from boiling chunks, this style depends on a cooked roux of butter and flour to stabilize the dairy. Russet potatoes work well here because their high starch content and low moisture yield a fluffy interior when baked at 350 degrees for one hour. Whisking milk and chicken broth into the fat-and-flour paste gradually prevents lumpy pockets by hydrating the starch granules incrementally rather than drowning them.
The Role of Temperature and Timing
Boiling the liquid base for precisely two minutes activates the flour's thickening properties, cooking out the raw cereal taste. Removing the pan from the heat entirely before whisking in the sour cream protects the dairy proteins from curdling under direct high heat. Returning the pot to medium-low heat only after the potatoes and bacon bits enter ensures the solid elements warm through evenly without scorching the bottom of the saucepan.
- Grainy texture usually stems from adding milk too quickly to the roux; pour liquids in a thin, steady stream while whisking constantly.
- Separation in the bowl happens if dairy is boiled aggressively; keep the heat at medium-low during the final warm-through stage.
- Scaling quantities requires maintaining the foundational one-to-one volumetric ratio of butter to flour to keep the thickening power consistent.
