Easy Baked Potato Soup Recipe
Soup is the best kind of comfort food. On a chilly day nothing will warm you up like a nice bowl of soup. One of my favorite soups to whip up is baked potato soup. This recipe is super easy, and delicious. My family loves this soup, and often help prepare it.
This recipe is one of my favorites because it is quick, simple, and so yummy. Crumble crispy bacon on top, add some cheddar cheese, and sprinkle a little bit of green onion and you have the perfect bowl of soup.
Baked Potato Soup Recipe
The ingredients for my baked potato soup recipe are so simple but also versatile. My soup recipe is gluten free due to my allergy, so I use gluten free flour. For a slightly creamier taste I recommend replacing the russet potatoes with yukon gold. You can also use fat free, whole milk, or a combination of the milks with heavy cream. You decide, it’s your calories. LOL
Ingredients:
3 Large Russet Potatoes, Peeled and Cubed
2 Cups of Milk
1 ½ Cup Chicken Broth
½ Yellow Onion, Diced
1/3 cup of Flour, Gluten Free
3 tbsp. Butter
6 Strips of Bacon
2 Green Onions, Chopped
1 tbsp. Minced Garlic
¾ Cups Cheddar Cheese, Shredded
Sea Salt
Pepper
Olive Oil
Directions:
On medium heat in a large pot or French oven add butter and drizzle about 1 tbsp. of olive oil. Add yellow onions and garlic to pot and sauté for about 2 minutes. Stir flour into pot and stir until mixture is blended. Next add broth, milk, potatoes, and a big pinch of salt and pepper. Reduce heat, cover, and allow soup to simmer for about 30 minutes, stirring occasionally.
Cook bacon until crisp and crumble on paper towel. Add 4 strips of crumbled bacon and ½ cup of cheese to soup and cook an additional 5 minutes. Serve and garnish with green onions, and the rest of the cheese and bacon.
One of the great things about this soup is that is seems to taste even better the next day. Double the recipe for lots of leftover and enjoy all week long. Baked potato soup is one of my winter favorites, but you can enjoy it all year long. I hope you enjoy!
