Ingredients with Measurements:
- 4 large potatoes, peeled and cubed
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 4 cups chicken broth
- 2 cups milk
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/4 cup chopped green onions
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Blender or immersion blender
Step-by-step instructions:
1. Preheat oven to 375°F.
2. Place the cubed potatoes on a baking sheet and bake for 30-40 minutes, or until tender.
3. In a large pot, melt the butter over medium heat.
4. Add the flour and whisk until smooth.
5. Slowly add the chicken broth, whisking constantly until the mixture is smooth.
6. Add the milk and heavy cream and stir until well combined.
7. Add the baked potatoes and bring the mixture to a simmer.
8. Use an immersion blender or transfer the mixture to a blender and blend until smooth.
9. Add the shredded cheddar cheese and stir until melted.
10. Add the sour cream and green onions and stir until well combined.
11. Season with salt and pepper to taste.
- Time:
Preparation time: 15 minutes
- Cooking time: 1 hour
Temperature:
- Oven temperature: 375°F
Serving size:
- This recipe serves 6-8 people.
Nutritional information:
- Calories: 520
- Fat: 38g
- Carbohydrates: 32g
- Protein: 12g
Substitutions for ingredients:
- You can use vegetable broth instead of chicken broth for a vegetarian version.
- You can use half-and-half instead of heavy cream for a lighter version.
- You can use any type of cheese you prefer instead of cheddar cheese.
Variations:
- Add cooked bacon or ham for a meatier version.
- Add chopped jalapenos or hot sauce for a spicier version.
- Add chopped carrots and celery for a heartier version.
Tips and tricks:
- Make sure to blend the soup until it's smooth for a creamy texture.
- If the soup is too thick, add more chicken broth or milk to thin it out.
- If the soup is too thin, simmer it for a few more minutes to thicken it up.
Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the soup in a bread bowl for a fun presentation.
- Garnish with chopped green onions, shredded cheese, and sour cream.
Garnishes:
- Chopped green onions
- Shredded cheese
- Sour cream
- Cooked bacon or ham
Pairings:
- Crusty bread
- Salad
Suggested side dishes:
- Grilled cheese sandwich
- Caesar salad
Troubleshooting advice:
- If the soup is too thick, add more chicken broth or milk to thin it out.
- If the soup is too thin, simmer it for a few more minutes to thicken it up.
Food safety advice:
- Make sure to cook the potatoes thoroughly before adding them to the soup.
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Food history:
- Baked potato soup is a classic American comfort food that originated in the Midwest.
Flavor profiles:
- Creamy
- Cheesy
- Savory
Serving suggestions:
- Serve the soup hot with your favorite garnishes and side dishes.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A
Taste: Creamy, Savory, Rich, Buttery, Comforting