Baked Potato Soup

Baked Potato Soup could be just the gluten free recipe you've been looking for. For $2.63 per serving, this recipe covers 32% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 739 calories, 29g of protein, and 24g of fat each. It is brought to you by Simply Recipes. Plenty of people really liked this soup. It can be enjoyed any time, but it is especially good for Autumn. This recipe is liked by 1718 foodies and cooks. A mixture of bacon, chives, heavy cream, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes roughly 1 hour and 40 minutes. Overall, this recipe earns a spectacular spoonacular score of 91%. Similar recipes include Loaded Baked Potato Soup with Crispy-Fried Potato Skins, Baked Potato Soup, and Baked Potato Soup.

Servings: 4

Preparation duration: 10 minutes

Cooking duration: 90 minutes

 

Ingredients:

Crumbled bacon (from step 2 in method)

2 ribs celery, finely chopped

6 cups chicken stock

Minced chives

2 to 4 Tbsp heavy cream (optional)

1 teaspoon kosher salt (more to taste)

1 large onion, finely chopped (about 2 cups)

4 pounds russet potatoes (about 7 medium potatoes)

Grated sharp cheddar cheese

Sour cream

1/8 teaspoon of ground white or black pepper

Equipment:

knife

baking sheet

aluminum foil

dutch oven

frying pan

pot

bowl

immersion blender

potato masher

Cooking instruction summary:

1 Scrub the potatoes clean and poke them all over with the tines of a fork or paring knife (this is so they don't explode from internal pressure building up as they cook). Place on a foil lined baking sheet and bake at 400F for 1 hour, or until easily cut through with a knife. Remove and let cool enough to handle. (To speed up cooling, slice them in half lengthwise.)2 Place bacon lardons in a large, thick bottomed Dutch oven (about 5 to 6 quart pot). Heat on medium high until the bacon starts to brown then lower the heat to medium. Cook until the bacon has rendered most of its fat and the lardons are browned and crispy. Remove the cooked bacon and set aside. Remove all but 1 tablespoon of bacon fat from the pan. (Do not discard bacon fat in your sink, it will clog the drain. Pour the fatinto a jar and let it cool and solidify. Then either scoop it out and discard it or use it for another purpose.)3 Add the chopped onion and celery to the remaining bacon fat in the pot.Cook for 2 minutes on medium high, then lower the heat to low, and cover the pot. Let cool slowly on low heat for 15 to 20 minutes.4 When potatoes are cool enough to handle, scoop out the insides to a bowl. Then add it to the cooked onion and celery mixture along with 6 cups chicken stock. Add a teaspoon of kosher salt. Bring the soup to a simmer and reduce the heat to low. Use a potato masher to mash the potatoes into the stock.5 Cook the potato soup for about 5 minutes, then use an immersion blender to pureabout half of the soup if you want a slightly chunky soup, or pure all of it if you want a smoother soup. Stir 2 to 4 tablespoons of heavy cream into the soup if you want a creamier soup. Add more salt and pepper to taste.6 Pour into bowls and top with grated cheddar, sour cream, chives, and crumbled crispybacon.

 

Step by step:


1. 1 Scrub the potatoes clean and poke them all over with the tines of a fork or paring knife (this is so they don't explode from internal pressure building up as they cook).

2. Place on a foil lined baking sheet and bake at 400F for 1 hour, or until easily cut through with a knife.

3. Remove and let cool enough to handle. (To speed up cooling, slice them in half lengthwise.)2

4. Place bacon lardons in a large, thick bottomed Dutch oven (about 5 to 6 quart pot).

5. Heat on medium high until the bacon starts to brown then lower the heat to medium. Cook until the bacon has rendered most of its fat and the lardons are browned and crispy.

6. Remove the cooked bacon and set aside.

7. Remove all but 1 tablespoon of bacon fat from the pan. (Do not discard bacon fat in your sink, it will clog the drain.

8. Pour the fatinto a jar and let it cool and solidify. Then either scoop it out and discard it or use it for another purpose.)3

9. Add the chopped onion and celery to the remaining bacon fat in the pot.Cook for 2 minutes on medium high, then lower the heat to low, and cover the pot.

10. Let cool slowly on low heat for 15 to 20 minutes.4 When potatoes are cool enough to handle, scoop out the insides to a bowl. Then add it to the cooked onion and celery mixture along with 6 cups chicken stock.

11. Add a teaspoon of kosher salt. Bring the soup to a simmer and reduce the heat to low. Use a potato masher to mash the potatoes into the stock.5 Cook the potato soup for about 5 minutes, then use an immersion blender to pureabout half of the soup if you want a slightly chunky soup, or pure all of it if you want a smoother soup. Stir 2 to 4 tablespoons of heavy cream into the soup if you want a creamier soup.

12. Add more salt and pepper to taste.6

13. Pour into bowls and top with grated cheddar, sour cream, chives, and crumbled crispybacon.


Nutrition Information:

Quickview
739k Calories
29g Protein
24g Total Fat
103g Carbs
26% Health Score
Limit These
Calories
739k
37%

Fat
24g
37%

  Saturated Fat
12g
76%

Carbohydrates
103g
35%

  Sugar
12g
14%

Cholesterol
66mg
22%

Sodium
1409mg
61%

Get Enough Of These
Protein
29g
58%

Vitamin B6
1mg
98%

Potassium
2515mg
72%

Phosphorus
563mg
56%

Vitamin B3
11mg
55%

Manganese
0.85mg
42%

Vitamin C
33mg
41%

Vitamin B1
0.58mg
39%

Vitamin B2
0.64mg
38%

Copper
0.72mg
36%

Magnesium
140mg
35%

Calcium
332mg
33%

Fiber
7g
30%

Iron
5mg
29%

Folate
111µg
28%

Selenium
16µg
24%

Zinc
3mg
21%

Vitamin B5
1mg
18%

Vitamin K
18µg
18%

Vitamin A
639IU
13%

Vitamin B12
0.35µg
6%

Vitamin E
0.49mg
3%

Vitamin D
0.32µg
2%

covered percent of daily need
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Baked Potato Soup!

 

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