Baked Potato Soup

7

October 12, 2010 by Flora Dawn

I love Autumn. The leaves change colors, the air becomes cool and crisp, and the return of fall comfort foods. Soups, stews, cobblers, and pies. What’s not to like about Fall foods?

Personally, I look forward to this time of year because dinners become a bit less complicated, and typically less expensive. The return of one-pot meals, like soups and stews, makes the before dinner hour less rushed and way more enjoyable. Soups in particular make easy, healthy family dinners. However, my husband will only eat a soup as a meal if it hearty and filling.

One of my family’s favorite soups is Baked Potato Soup. Which is actually quite odd, as both my girls dislike potatoes in general. However, I guess the “anything is better with bacon” saying is fairly accurate. I really like the consistency of this soup, as the potatoes heat some of them break apart, thickening the broth. However, it isn’t pureed, so there are actually chunks of potatoes to be found. It’s a win-win situation.

I originally made this soup with flour, but since going gluten free I have just been adding more potatoes to thicken it. Although you could also make a cornstarch and water slurry to reach the desired consistency.

If you are looking for a simple soup perfect for a fall meal, this potato soup might be just the recipe you are looking for. Add a salad and you have a fairly healthy and inexpensive dinner in no time.

Sorry the picture doesn’t really do it justice. Soup is one of those less-than-pretty foods.

A bowl of hot Baked Potato Soup.

Baked Potato Soup

Diced, cooked ham is also great in this.

  • 4 -5 strips of bacon
  • 1 small onion, chopped
  • 1 clove garlic, minced
  • 1 tsp dried basil
  • salt and freshly ground pepper, to taste
  • 3 cups chicken broth
  • 4 large baked potatoes, peeled and cubed (it works best to cook these in advance so they have plenty of time to cool enough to handle)
  • 1 cup half-and-half or milk
  • 1-2 TB cornstarch, as needed
  • hot sauce and cheddar cheese, both optional
  1. In a large saucepan or dutch oven cook bacon until crisp. Remove bacon and leave about 1 tablespoon drippings in pan; cook onion and garlic in the bacon drippings until tender, about 5 minutes.
  2. Stir in seasoning, broth, potatoes and milk. Heat thoroughly, stirring often. The soup should thicken as the potatoes break apart. (If soup is not desired consistency, in a small bowl mix 1-2 TB cornstarch with equal parts water and stir until smooth. Add to soup and bring to a boil.)
  3. Crumble bacon and stir into soup before serving. Garnish with cheese and hot sauce if desired.
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7 thoughts on “Baked Potato Soup

  1. Ilene says:

    Say Flora, have you ever tried instant mushed potatoes., I am not
    sure they are gluten free, they should be, however, they do work
    great for thickening stew, soups even gravy, have used it for years
    in a pinch, quick easy and really not noticeable in the pot. Just a thought one might try if not wanting to use corn starch for a thickening.

  2. Ilene says:

    By the way this is a great soup, we like it even better the next day
    if there is any left over. The rich flavor just gets better.,

  3. Flora says:

    @Ilene
    I think that is a great idea! They would work especially well in this recipe. Thanks for the tip.

  4. Evie R. says:

    I have a very similar recipe that calls for cooked and cubed ham. We love it!

  5. Rhonda D. says:

    Yum!I love this stuff, but prepare the potatoes a little bit differently-just because our 6 kids ate like huns on the march. I usually bake a whole bunch of potatoes, scoop out and mash the the ‘middles’ for the soup,then load the skins up with goodies (bacon, cheese,fresh veggies, sour cream,fresh chives,etc.)and serve the baked skins along side the soup. If you aren’t feeding an army, either can be saved for another meal 🙂

  6. Flora says:

    @Rhonda D.
    That’s a great idea when feeding a crowd. Thanks for sharing.

  7. Danielle says:

    This was delicious. A definite hit with my older daughter, who is a big soup eater. We were sick and so I doubled the recipe so we cold warm up leftovers for lunch. It was even better the next day. I added a cup of corn. We tried it with cheese and with sour cream on the side. With the dairy allergy in our house I used rice milk, but thicken it with a little starch and it worked well and the whole family could eat it.

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