Baked Potato Soup

Part of social foods is trying out new recipes that my family and friends have sent me.  I figure that if I can make it, so can the average person who enjoys cooking.   The other day, my mom sent me a Baked Potato Soup by Annie’s Cooking Lab.  I don’t know about you but I always have potatoes lying around.  They are usually around so long that little buds start to grow out of them as if they are setting camp in my basket permanently.  This homemade potato soup recipe finally gave my unwanted garden patch a place to call home.

Feeds: 4-5 people (Big soup portion)  Cook + Prep Time: 1 hour

What You Need: (I used Annie’s recipe but tweaked it a bit to make it more of my own)

  • 4-5 medium russet potatoes
  • 4 tbsp of homemade butter or organic butter
  • 1/2 cup of all-purpose flour (it will be divided)
  • 6 cups of milk (I use non-fat but you can you which ever percentage you enjoy)
  • 1 cup of shredded mixed cheese
  • 1/2 cup green onions, chopped
  • 1/2 cup of sour cream (light or full fat…your choice)
  • salt and pepper to taste
  • 1 french baguette (it’s a requirement with me)

Step 1: Preheat your oven to 350.  Prepare your ingredients

Step 2: Prick your potatoes with a fork all over and bake in the oven until they are tender.  It takes about 40 minutes.

Step 3:  While your potatoes are baking, prepare your green onions.  Wash and chop them.  Don’t throw away the white ends!

Note: Save the white ends and submerge them into a short glass of water.  Place them in a sunny window and you’re onions will grow almost immediately to be harvested at a later date.  You’ll never be without green onions again!  Thank you Pinterest for the cool tip!

Step 4: Once they are cool to the touch, peel the skin off and chunk the pieces into a bowl (if you want a chunky soup).  If you want more of a puree, get out your hand blender to be used later on.  If you don’t have one, get your food processor out and blend the potatoes until smooth.  If you don’t have a food processor, get your trusty fork out and mash up the potatoes by hand. (However, you really need these fun tools. So go shopping!)

Step 5: Melt your butter in a large pot.  Add half of your flour (1/4) into the pot and whisk to combine.  Cook the mixture until a golden brown.  It should only take 2 minutes at a low/medium heat.

Step 6: Combine your milk and the rest of the flour into the mixture.  Turn the heat to medium and cook for about 8 minutes or until the mixture is thick and bubbling.

Step 7: Add all the potatoes if you want a puree into the mixture and blend well with your hand blender.  If you want more of a chunky soup, add 2/3 of the potatoes and blend well.  Add salt and pepper to taste and cheese (not all, leave some for garnish).  Melt the cheese completely and turn off heat.  Add the remaining potatoes to soup if you are going for the chunky version, green onions (not all, leave some for garnish) and sour cream (not all, leave some for garnish).    Let it sit for 3-5 minutes to thicken up even more.

Step 8: Serve, garnish and enjoy!  You’ll want the bread to clean your bowl.

This was the first time I made this recipe and it got rave reviews!  Thank you mom and Annie’s Cooking Lab.

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