This recipe is egg, fish and nut-free and soy-free if you use all soy-free ingredients.
Baked Potato Soup
2/3 Cup full-fat, salted butter
2/3 Cup all-purpose flour (I recommend King Arthur)
4 Cups chicken stock (I recommend Kitchen Basics)
3 Cups milk
4 to 8 baked potatoes, cubed (peeling is optional)
1 1/4 to 2 Cups shredded Cheddar cheese
1 Cup sour cream (I recommend Daisy)
1 Tablespoon dried parsley flakes
1 teaspoon onion salt
1/2 teaspoon salt (optional)
1/2 teaspoon pepper
1/2 teaspoon celery salt (I recommend McCormick's)
1/2 teaspoon garlic salt (I recommend McCormick's)
1/4 teaspoon paprika
12 slices bacon, cooked and crumbled (I recommend Hormel Natural Choice Bacon)
1. In a stock pot or Dutch oven, melt the butter over medium heat.
2. Whisk in flour until smooth.
3. Gradually stir in the stock and milk, whisking constantly until thickened.
4. Stir in potatoes and bring to a boil, stirring frequently.
5. Reduce heat and simmer 10 minutes.
6. Mix in cheese, sour cream and spices and continue cooking, stirring frequently, until cheese is melted.
7. Stir in bacon or sprinkle on top of individual portions before serving.
- Use 4 green onions (chopped fine) or 3/4 Cup onion (diced fine) for the onion salt, only add them in when you add the potatoes.
- Use 3/4 Cup celery (chopped fine) for the celery salt, only add it in when you add the potatoes.
- Use diced or dehydrated garlic to taste in place of the garlic salt, only add it in when you add the potatoes.
- If using onions, celery and/or garlic instead of the salts, you may need to increase the amount of table salt to 1 teaspoon or more according to personal preference.
- Use 1 teaspoon fresh parsley (chopped fine) in place of the parsley flakes.
- Use 4 Cups water and 4 chicken bouillon cubes in place of the stock.
- Add fresh or canned mushrooms (drained) with the potatoes, if desired.
- Use mashed potatoes in place of the baked potatoes; amount based on preference, 2 to 4 Cups.
- Type of potato used is up to you (i.e. Red, Russet, Yukon Gold).
- Use any cheese for the Cheddar that you like best (i.e. American, CoJack, Cheddar Jack).
- Cheesy Chicken and Broccoli Potato Soup: Omit the bacon. Add 3/4 Cup shredded/grated carrots and 1 lb. (16 oz.) fresh or frozen broccoli pieces (bite-sized) with the potatoes. Stir in 1 cooked and cut-up or shredded chicken breast with the cheese, sour cream and spices and continue cooking until the cheese is melted and the chicken is heated through.
- Cheesy Chicken and Broccoli Soup: Follow the substitution for Cheesy Chicken and Broccoli Potato Soup only omit the potato.
- Cheesy Broccoli Soup: Follow the substitution for the Cheesy Chicken and Broccoli Potato Soup only omit the chicken. You can omit the potatoes or not based on preference.
- Cream Soup Base: Omit potatoes, cheese, sour cream and bacon. Add the spices when you add the stock and milk, and cook (stirring continuously) until soup is of desired thickness.
- Creamy _____ Soup: Omit potatoes (unless making a creamy potato soup), cheese, sour cream and bacon. Add cooked, chopped or shredded chicken to make a creamy chicken soup, mushrooms for a creamy mushroom soup, celery for a creamy celery, etc. when you would add the potatoes and follow the rest of the recipe as written. The amount of mushrooms, chicken, celery, etc. that you choose to add is based on preference, but I would say between 1 to 4 Cups of add-ins total is sufficient.
As you can see, this soup is very versatile! I am thrilled that I now have a cream soup base that I can utilize in that I've looked for one forever! My family thoroughly enjoys it in any way it's been prepared, too, which is a huge plus.
This recipe was submitted to:
Food on Friday on Carole's Chatter