Baked Potato Soup
Cowbridge Kitchen
About This Recipe
This Baked Potato Soup is a thick creamy white soup packed full of classic toppings for a Baked Potato, Onions, Bacon and Cheese. The soup is made with full fat Milk, Chicken Broth and Sour Cream to give it a rich creamy flavour.
The Idea behind this recipe it to make a soup topping for our Baked Potatoes, so we have cooked a few small Baked Potatoes to go in the soup bowl, then we just drench them in the creamy broth.
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The origins of baked potato soup can be traced back to the culinary traditions of various cultures that have long celebrated the humble potato as a staple ingredient.
This dish likely emerged in the United States during the mid-20th century, a time when comfort foods gained popularity in American households. The concept of transforming a baked potato, typically enjoyed as a side dish, into a creamy soup reflects a broader trend of reimagining classic recipes to create hearty, satisfying meals.Ingredients such as butter, cream, cheese, and chives were commonly incorporated, enhancing the flavor profile and texture of the soup.
Over the years, variations have developed, with some recipes introducing bacon, sour cream, or even vegetables, allowing for a diverse range of interpretations that cater to different palates.
Today, baked potato soup is cherished not only for its rich taste but also for its ability to evoke a sense of nostalgia, making it a beloved choice in both home kitchens and restaurant menus alike.
20 mins Prep time
50 mins Cooking time
Time
1 Bowl
Calories:
Protein:
Fat: 4.2g
Carbohydrates:
Fiber:
Sugar:
Nutrition
Servings
A novice can make this
Difficulty
This soup is sometimes just called Potato Soup
Cost to make:
£6.28/ $7.95(Est.)
How To Make Potato Soup
This soup is basically a Potato & Cheese soup that is made from leftover Baked Potatoes or poured over a Baked Potato. The recipe is open to many additional ingredients such as Mushrooms, Chicken or anything else you can put in a baked potato, but the soup is fundamentally a white Potato & Bacon Soup.
We have made this soup with fresh potatoes and poured it over a Baked Potato, but you can just use sliced up Baked Potato in the soup and have it in a bowl or a mug with a big wedge of crusty bread.
Cuisine:French/English
ingredients
1 medium onion chopped
4 large Potatoes diced
40g Plain Flour
50g Butter
1 Chicken Stock cube
1 Vegetable Stock cube
1 litre whole milk
240ml Chicken Broth
1 tsp Lazy Garlic
100g Grated Cheddar Cheese
6 Chopped Spring Onions
180ml Sour Cream
Salt & pepper to taste (1/4 tsp each)
Parmesan Cheese to garnish
Cooking Instructions
- Before starting to make this Soup, I like to cook a few (Small) Baked Potatoes to go with this, so clean and stab (With a fork) 3 or 4 small baking potatoes and cook them in a microwave for 20 minutes before baking them in a pre-heated oven @ 180c for a further 20 minutes.
- Cut up the bacon and fry in a large Dutch Oven, over medium-high heat until it's nice and crispy (about 8 minutes).
- Prepare your onion and potatoes, peel and dice the potatoes then Peel and dice the Onion.
- Once the bacon is cooked, take it out of the Dutch Oven and transfer to a container. Leave all of the bacon fat in the pot ready to make a Roux and add the butter.
- When the butter has melted, add the Chopped Onion & Garlic to the pot and sauté them in the bacon fat & Butter for about 5 minutes.
- Stir in the flour with a whisk and form a light Roux, then cook it for about a minute.
- Heat the milk up in a microwave so that it is hot, then add the milk to the roux, whisking all of the time so that it thickens.
- Make up the Chicken & Vegetable Stock then add it to the milk and whisk in.
- Turn up the heat to high so that the soup comes to a boil, then add the Potatoes and reduce the heat to a high simmer.
- Let the soup simmer gently for 25 minutes.
- While the soup's cooking grate the Cheese and slice the Spring Onions.
- The potatoes should be soft and tender after 25 minutes, so take a potato masher and break them up in the pot while they are cooking. You can mash them down as much as you like at this point.
- Season with Salt & Pepper.
- Add in the Sour Cream, Cheese and Bacon to the pot and simmer for a further 10 minutes.
- Get your Baked Potatoes out of the oven and cut them through the center, put one potato in each bowl before pouring the soup over the top.
- Add a small handfull of the sliced Spring onions & some extra grated Parmesan Cheese to the top of each bowl when serving.
This soup is traditionally a thick creamy soup, but you can make it thinner by reducing the measurments of the Roux.
If you want to add other ingredients you can experiment with some I have listed below.
Ham
Chives
Shallots
Other Cheese
