What To Know
- This classic dish is a perfect way to enjoy the flavors of a baked potato without all the hassle.
- In this detailed guide, we’ll show you how to make baked potato soup on the stove in just a few simple steps.
- Stir in a cup of frozen or canned corn for a bit of sweetness.
Are you craving a warm and comforting meal that’s easy to make? Look no further than baked potato soup! This classic dish is a perfect way to enjoy the flavors of a baked potato without all the hassle. In this detailed guide, we’ll show you how to make baked potato soup on the stove in just a few simple steps.
Ingredients You’ll Need
- 2 large russet potatoes, baked and mashed
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup milk
- 1/2 cup heavy cream
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Shredded cheddar cheese, for topping (optional)
Step-by-Step Instructions
1. Bake and Mash the Potatoes:
Preheat oven to 400°F (200°C). Scrub potatoes clean, prick with a fork, and bake for 1 hour or until tender. Let cool slightly, then scoop out the flesh and mash until smooth.
2. Sauté the Vegetables:
Heat olive oil in a large pot over medium heat. Add onions and cook until softened. Add garlic and cook for 1 minute more.
3. Add Liquids and Seasonings:
Pour in chicken broth, milk, and heavy cream. Bring to a boil, then reduce heat and simmer for 10 minutes. Stir in thyme, salt, and pepper.
4. Make the Roux:
In a separate saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute.
5. Thicken the Soup:
Slowly whisk the roux into the soup. Bring to a simmer and cook until thickened, about 5 minutes.
6. Add the Mashed Potatoes:
Stir in the mashed potatoes. Simmer for 15 minutes, or until the soup is heated through.
7. Serve and Enjoy:
Ladle the soup into bowls and top with shredded cheddar cheese, if desired. Serve with a side of crusty bread for dipping.
Tips for Success
- For a richer flavor, use homemade chicken broth.
- If you don’t have heavy cream, you can use evaporated milk instead.
- To make the soup ahead of time, prepare it up to step 6 and refrigerate for up to 3 days. Reheat before serving.
- For a vegan version, use vegetable broth and plant-based milk.
Variations
- Bacon Bits: Add cooked bacon bits to the soup for a smoky flavor.
- Corn: Stir in a cup of frozen or canned corn for a bit of sweetness.
- Spinach: Wilt a cup of baby spinach in the soup for added nutrients.
- Roasted Red Peppers: Add diced roasted red peppers for a vibrant color and flavor.
Popular Questions
Q: Can I use other types of potatoes?
A: Yes, you can use Yukon Gold or red potatoes instead of russet potatoes.
Q: How do I avoid lumps in my soup?
A: Make sure to whisk the roux into the soup slowly. If you add it too quickly, it will clump.
Q: What if my soup is too thick?
A: Add more milk or chicken broth until it reaches the desired consistency.
Q: Can I freeze baked potato soup?
A: Yes, you can freeze the soup for up to 3 months. Defrost before reheating.
Q: How do I store leftover soup?
A: Store leftover soup in an airtight container in the refrigerator for up to 3 days.
