Baked Potato Soup
I like to use a potato masher after adding the potato pulp to the milk mixture. This makes the soup creamier.
I like to use a potato masher after adding the potato pulp to the milk mixture. This makes the soup creamier.
- Carbohydrate 90.9921995709806 g
- Cholesterol 202.531458333334 mg
- Fat 90.5363853265789 g
- Fiber 9.43009776925995 g
- Protein 35.7449631617948 g
- Saturated Fat 45.6580098080304 g
- Serving Size 1 1 Serving (708g)
- Sodium 1237.42459080254 mg
- Sugar 81.5621018017207 g
- Trans Fat 7.59133752624638 g
- Calories 1311 calories
Step-by-step
- Bake, peel, and mash up potatoes.
- Melt butter, mix in flour, stirring until smooth, then cook 1 minute, stirring constantly.
- Gradually add 6 cups milk; cook over medium heat, stirring often, until thickened and bubbly.
- Add potatoes, salt, pepper, 2 tablespoons of green onion, 1/2 cup bacon and 1 cup of cheese.
- Cook until thoroughly heated.
- Stir in sour cream.
- Add extra milk for desired consistency, if necessary.
- Add more salt and pepper to desired taste.
- Serve topped with bacon, cheese, and green onions.
Starchy russet potatoes drive the texture of this thick soup, releasing cellular components as they break down into the dairy base. Selecting high-starch baking tubers ensures that the interior yields a fluffy, absorbent pulp capable of soaking up butter, cream, and milk without turning gluey. When incorporating the flour and butter roux, cook the mixture for exactly one minute over medium heat to eliminate the raw cereal taste while maintaining maximum thickening power. Whisking cold milk gradually into the hot fat prevents lumps from forming, establishing a smooth foundation before any solid ingredients enter the pot. Utilizing a hand-held potato masher directly in the dairy mixture allows precise control over particle size, leaving enough small chunks for rustic mouthfeel while releasing sufficient starch to naturally body the liquid. If the finished consistency feels too dense after incorporating the cheddar and sour cream, thin the batch incrementally with extra milk heated to a simmer rather than cold dairy, which can break the emulsion. When pairing side dishes with such a rich, high-fat profile, crisp salads dressed in sharp vinaigrettes containing lemon juice or apple cider vinegar cut through the heaviness and cleanse the palate between rich bites. Thinly sliced radishes or lightly pickled red onions also provide the necessary acidic contrast to balance the dairy-heavy foundation. Originally rooted in American comfort food traditions that repurpose leftover jacket potatoes into hearty cold-weather meals, this preparation rewards careful temperature management. Leftovers keep safely in an airtight container in the refrigerator for up to three days, though the starches will continue to absorb liquid, requiring a splash of milk during reheating.
