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:
covered percent of daily need
Related Videos:
Baked Potato Soup!
