Ingredients with Measurements:
- 4 large potatoes, peeled and diced
- 4 cups chicken broth
- 1 cup heavy cream
- 1/2 cup sour cream
- 1/2 cup chopped cooked bacon
- 1 cup shredded cheddar cheese
- 1/4 cup chopped green onions
- 2 tablespoons butter
- Salt and pepper to taste
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. In a large pot, melt butter over medium heat.
2. Add diced potatoes and chicken broth. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15-20 minutes.
3. Using a blender or immersion blender, blend the soup until smooth.
4. Return the soup to the pot and stir in heavy cream, sour cream, and chopped bacon.
5. Heat the soup over medium heat until it is hot, but not boiling.
6. Stir in shredded cheddar cheese until melted and smooth.
7. Season with salt and pepper to taste.
8. Ladle soup into bowls and top with chopped green onions.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
5. Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 32g
Carbohydrates: 26g
Protein: 16g
Sodium: 900mg
Substitutions for ingredients:
- Vegetable broth can be used instead of chicken broth for a vegetarian option.
- Half and half can be used instead of heavy cream for a lighter option.
- Turkey bacon or ham can be used instead of regular bacon.
Variations:
- Add diced carrots and celery to the soup for extra vegetables.
- Top the soup with additional shredded cheddar cheese and bacon for a more indulgent dish.
- Use different types of cheese, such as pepper jack or gouda, for a different flavor.
Tips and tricks:
- Be sure to blend the soup until smooth for a creamy texture.
- Adjust the amount of sour cream and heavy cream to your desired consistency.
- Add additional broth or water if the soup is too thick.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat soup in a pot over medium heat until hot, stirring occasionally.
Presentation ideas:
Serve the soup in individual bowls with a dollop of sour cream and chopped green onions on top.
Garnishes:
Chopped green onions, shredded cheddar cheese, and crumbled bacon.
Pairings:
Crusty bread or a side salad.
Suggested side dishes:
Roasted vegetables or a grilled cheese sandwich.
Troubleshooting advice:
If the soup is too thick, add additional broth or water. If it is too thin, simmer it for a few more minutes to reduce the liquid.
Food safety advice:
Be sure to store leftover soup in the refrigerator and reheat it to an internal temperature of 165°F before consuming.
Food history:
Baked potato soup is a classic American comfort food that originated in the Midwest.
Flavor profiles:
Creamy, savory, and cheesy with a hint of smoky bacon.
Serving suggestions:
Serve the soup as a main course for a cozy dinner at home.
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