Baked Potato Soup Recipe

Baked potato soup is a lovely recipe when you are in the mood for a hearty cup
of soup. Very similar in construction to clam chowder. The appeal of baked
potato soup is that without the seafood aspect, the dish loses its pungency and
becomes more approachable. Tasting Guidelines: Taste is savory. Weight is medium
but can be balanced with red wine vinegar. Texture is soupy. Good for people
with low to moderate treatment side effects. Best categorized as classic
American.

Servings: 8 People

Author: Chef Ryan Callahan

Prep Time
30 minutes

Cook Time
1 hour

Course:

Soup

Cuisine:

American

Keywords:

Instructions

1 In a medium sauce pan, melt butter over medium heat. When butter is thoroughly
melted, stir in flour until all butter has been absorbed by flour. Stir
thoroughly and be careful not to burn. Allow mixture to remain over heat for 30
seconds to cook the flour flavor out. Immediately remove mixture from heat and
set to side for later use.
2 Bring a large stock pot to medium heat and add oil. Then add garlic, celery,
onions, and carrots. Cook over medium heat. Allow to cook until onions are
translucent. Stir in potatoes, remaining seasonings, and chicken broth. Bring to
a boil for 30 minutes or until potatoes become tender. In the microwave, cook
the milk until warm but not boiling. Add to pot after potatoes are tender,
making certain to stir in thoroughly. At this point, taste the soup and make any
flavor adjustments necessary.
3 Over medium-high heat, slowly add roux and allow soup to thicken until a desired
consistency is reached. This process should happen in 2–3 minute increments.
4 The method is: Add roux. Stir. Return to simmer while stirring. If after
returning to a simmer, the soup has not thickened sufficiently, add roux and
repeat process.
5 After soup is sufficiently thick, turn burner to low heat and slowly stir in
cheddar cheese.
6 Serve with bread and garnishes.

Baked Potato Soup Recipe

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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