Ingredients with Measurements:
- 4 large baking potatoes, peeled and cubed
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 4 cups whole milk
- 2 cups chicken broth
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1/2 cup chopped green onions
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon paprika
Special equipment needed:
- Large soup pot
- Handheld blender or potato masher
Step-by-step instructions:
1. Preheat the oven to 400°F (200°C).
2. Place the cubed potatoes on a baking sheet and bake for 25-30 minutes or until tender.
3. In a large soup pot, melt the butter over medium heat.
4. Add the flour and whisk until smooth.
5. Gradually add the milk and chicken broth, whisking constantly until the mixture is smooth.
6. Bring the mixture to a boil, then reduce the heat and simmer for 5 minutes.
7. Add the baked potatoes, sour cream, cheddar cheese, green onions, salt, black pepper, garlic powder, and paprika to the pot.
8. Use a handheld blender or potato masher to blend the soup until it reaches your desired consistency.
9. Simmer the soup for an additional 10-15 minutes, stirring occasionally.
10. Serve hot and enjoy!
Time:
Preparation time: 15 minutes
Cooking time: 50 minutes
Temperature:
Bake the potatoes at 400°F (200°C).
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories: 455
Total Fat: 29g
Saturated Fat: 18g
Cholesterol: 87mg
Sodium: 568mg
Total Carbohydrates: 34g
Dietary Fiber: 2g
Sugar: 8g
Protein: 14g
Substitutions for ingredients:
- Instead of chicken broth, you can use vegetable broth or water.
- Instead of sour cream, you can use Greek yogurt or heavy cream.
- Instead of cheddar cheese, you can use any type of shredded cheese.
Variations:
- Add crumbled bacon or diced ham for a meatier soup.
- Add diced carrots and celery for extra vegetables.
- Use sweet potatoes instead of regular potatoes for a sweeter soup.
Tips and tricks:
- To make the soup creamier, add more sour cream or heavy cream.
- To make the soup thicker, add more flour.
- To make the soup thinner, add more milk or broth.
- Garnish with additional shredded cheese, green onions, or crumbled bacon.
Storage instructions:
Store the leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in individual bowls and garnish with shredded cheese, green onions, or crumbled bacon.
Garnishes:
Shredded cheese, green onions, or crumbled bacon.
Pairings:
Serve the soup with a crusty bread or a side salad.
Suggested side dishes:
Crusty bread or a side salad.
Troubleshooting advice:
- If the soup is too thick, add more milk or broth.
- If the soup is too thin, add more flour.
- If the soup is too salty, add more milk or water.
Food safety advice:
Make sure to cook the potatoes thoroughly before adding them to the soup.
Food history:
Baked potato soup is a classic American comfort food that originated in the Midwest.
Flavor profiles:
Creamy, savory, and cheesy.
Serving suggestions:
Serve the soup hot with a side of crusty bread or a side salad.
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