What To Know
- With its creamy texture, rich flavor, and versatility, baked potato soup is the perfect meal for a chilly evening or a quick and satisfying lunch.
- In this comprehensive guide, we’ll walk you through the step-by-step process of making baked potato soup on the stove, ensuring a delicious and satisfying result every time.
- Add a can of drained corn to the soup for a sweet and savory twist.
Craving a warm and comforting bowl of soup? Look no further than baked potato soup, a classic dish that is easy to make on the stovetop. With its creamy texture, rich flavor, and versatility, baked potato soup is the perfect meal for a chilly evening or a quick and satisfying lunch. In this comprehensive guide, we’ll walk you through the step-by-step process of making baked potato soup on the stove, ensuring a delicious and satisfying result every time.
Ingredients
- 2 pounds Russet potatoes, scrubbed and diced
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1/2 cup all-purpose flour
- 4 cups chicken broth
- 2 cups milk
- 1/2 cup heavy cream
- 1/2 cup shredded cheddar cheese
- 1/4 cup chopped fresh chives
- Salt and pepper to taste
Instructions
Step 1: Roast the Potatoes
Preheat your oven to 400°F (200°C). Spread the diced potatoes on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 30-45 minutes, or until tender and browned.
Step 2: Sauté the Onion and Garlic
While the potatoes are roasting, heat the remaining olive oil in a large Dutch oven or soup pot over medium heat. Add the chopped onion and sauté until softened, about 5 minutes. Add the minced garlic and cook for an additional minute, until fragrant.
Step 3: Make the Roux
Sprinkle the all-purpose flour over the sautéed onion and garlic. Stir constantly to create a roux, which will thicken the soup. Cook the roux for 2-3 minutes, or until it becomes golden brown.
Step 4: Add the Broth and Milk
Gradually whisk in the chicken broth and milk until smooth. Bring the mixture to a simmer, stirring occasionally. Reduce heat to low and continue simmering for 15-20 minutes, or until the soup has thickened.
Step 5: Add the Roasted Potatoes
Once the soup has thickened, add the roasted potatoes to the pot. Season with salt and pepper to taste.
Step 6: Add the Heavy Cream and Cheese
Stir in the heavy cream and shredded cheddar cheese. Cook for an additional 5 minutes, or until the cheese has melted and the soup is heated through.
Step 7: Garnish and Serve
Remove the soup from the heat and garnish with chopped fresh chives. Serve immediately with a side of crusty bread or crackers.
Variations
- Loaded Baked Potato Soup: Add your favorite baked potato toppings, such as crumbled bacon, shredded cheddar cheese, sour cream, and chopped chives.
- Creamy Corn and Potato Soup: Add a can of drained corn to the soup for a sweet and savory twist.
- Broccoli Cheddar Potato Soup: Stir in a cup of chopped broccoli florets to the soup along with the cheddar cheese.
Tips
- For a richer flavor, use chicken stock instead of chicken broth.
- If you don’t have heavy cream, you can substitute it with an equal amount of milk.
- To make the soup ahead of time, prepare it up to step 6. Let it cool completely, then transfer it to an airtight container and refrigerate for up to 3 days. When ready to serve, reheat the soup over medium heat until warmed through.
Frequently Asked Questions
Q: Can I use different types of potatoes?
A: Yes, you can use Yukon Gold or red potatoes instead of Russet potatoes.
Q: Can I make the soup in a slow cooker?
A: Yes, you can make the soup in a slow cooker by following the same steps. Cook the soup on low for 6-8 hours, or on high for 3-4 hours.
Q: Is baked potato soup healthy?
A: Baked potato soup can be a healthy meal depending on the ingredients used. Use low-fat milk, chicken broth, and lean bacon to reduce the calorie and fat content.
