Prep 30 mins
Cook 1 hr
A hearty soup that tastes simply fabulous.
Make and share this Baked Potato Soup recipe from Food.com.
- Heat oven to 350F and bake the potatoes until fork tender, about 1 hour to 1 hour 15 minutes. (You can bake the potatoes beforehand).
- Melt butter in a medium saucepan. Slowly blend in flour with a wire whisk until thoroughly blended. Cook the roux (flour in butter) until a very pale golden. Gradually add milk to the roux, garlic and season to taste, whisking constantly.
- Cut potatoes in half, scoop out the interior and set aside. Chop up half the potato peels and discard the remainder.
- When milk mixture is very hot, whisk in potato. Add green onion and potato peels. Whisk well, add sour cream and crumbled bacon. Heat thoroughly. Add cheese a little at a time until all is melted in .
- Note: You can set aside a bit of the bacon, green onions and cheese to sprinkle on top for a nice appearance.
I realize that anything less than a five-star review for such an obviously adored recipe won't win me any fans, but I do have a few comments about this soup recipe. First off, how could anyone make this in a medium saucepan? Eight cups of milk, a stick of butter, a cup of sour cream, four large potatoes, fourteen strips of bacon? What's the definition of "medium" here? I used my biggest pan of all, the dutch oven, and it still threatened to slosh over the top with all that whisking. Then, the issue of seasoning... this soup needs a TON of salt, in my book. I added regular, garlic, onion, and seasoned salt -- without it, it tasted a bit like wallpaper paste, even with all that bacon, onion and cheese... kind of peculiar. Since it requires so much seasoning (salt, mainly), the seasonings should really be listed in the ingredients and directions, in my opinion. With no direction given, I went ahead and roughly chopped my baked potatoes before adding to the milk mixture, but the soup was then hugely lumpy. I used a potato masher to squash it down, which allowed for a much better consistency and texture. I also wonder about those potato peels... wish I had chopped mine up a lot smaller, as I'm making the soup for some neighbors with little kids, and I wonder if the kids will be grossed out by the big pieces of potato peel. All in all, I think this recipe is kind of heavy on the work, light on the finished product, but I realize I'm in a definite minority here -- sorry, just have to be honest! P.S. Since posting this review, I feel I must add that the flavor of this soup was outstanding, especially the next day. With adjustments for pan size and seasonings, I can see how it earned all those five-star reviews. Thanks!
Let me start out by saying, I used this recipe as my starting point and worked from there. The recipe is good, but I used my ideas to sort of cut the fat, and I didn't really like the idea of the peels being just stirred in. Anyway, I started out by sauteing the green onions with some celery (my g-ma always added celery to hers) and then made the rue (sp?). I then added 1 reg sized chicken broth, and then used FF half and half/ 1% milk to make the consistency that I wanted. I also used baby red's (peel and all), cut them into the pieces and just cooked them in the soup. It is really a challenge to get seasonings right (IMHO), so for this I used cayenne, s/p, and some all purpose seasoning. Off the heat, I added the cheese and some RF sour cream and used RF bacon bits in the end. It really was a nice, quick flavorful soup. I thought that this recipe was a great place to start!
This soup is wonderful, Evelyn. We had it for supper the other night and my whole family gave it 5 enthusiastic stars*****. I thought adding the chopped potato peels was a great idea and something I haven't tried before. The bacon and cheese add just the right yummm factor. My husband and I took the left-overs to work for lunch. Thanks for a lovely recipe.