Baked Potato Soup
Baked Potato Soup is a comforting and delicious soup that is perfect for a cold winter day. It is made with simple ingredients that you probably already have on hand, and it can be ready in under an hour.
Baked Potato Soup is a comforting and delicious soup that is perfect for a cold winter day. It is made with simple ingredients that you probably already have on hand, and it can be ready in under an hour.
- 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.
Flour does the structural heavy lifting in this recipe by forming a roux with margarine that prevents dairy proteins from curdling during boiling. When combining the fat and flour in the Dutch oven, cook the mixture for roughly two minutes over medium heat to eliminate the raw cereal taste before whisking in the cold milk. Cold milk meets hot roux smoothly when added in a thin stream while the whisk moves constantly. Using a heavy-bottomed stock pot ensures the dairy starches do not scorch along the base during the ten-minute simmer. Starch management dictates the final mouthfeel. Russet potatoes contain high levels of amylose, which releases into the liquid and naturally thickens the base alongside the roux. Cubing the peeled potatoes uniformly ensures they soften at the same rate without disintegrating into mush. Pairing this rich, starch-heavy soup requires cutting through the dairy fat with sharp, high-acid components. Serve the bowls alongside crisp vinegar-based slaws, or roasted asparagus tossed in lemon juice to contrast the heavy texture of cheddar, sour cream, and bacon. If margarine is unavailable, use an equal 2:3 ratio of salted butter, though water content in butter varies and may require an extra minute of reduction. Reheating leftovers demands low heat on a stovetop rather than high microwave power to prevent the cheddar and sour cream emulsion from breaking into an oily slick. Store the cooled soup in an airtight glass container for up to three days in the refrigerator.
