It’s cold and raining today…perfect for a hot, comforting bowl of cream of baked potato soup. I must confess that this recipe is always changing. I’ve tried for many years to perfect it, and I have found myself constantly tweaking the ingredients or preparation. But no matter how I make it, we never seem to have a problem making this soup disappear. This takes some time to prepare, but it’s time well spent. Because I have played around with this recipe so much, I’ve kept track of a number of variations that have also worked well, which I have listed below.
You can use strips of bacon instead of bacon bits. Omit the butter. Cut up 3 or 4 strips of bacon into small pieces and fry in the pot. Then add the onions and garlic and continue as above.
You can use ham instead of bacon. I’ve used the breakfast style that you can buy in single slices. Trim the fatty bits and cut into small pieces. Cook the ham in the butter, then add the onions and garlic.
If you want a richer soup, substitute 1 to 2 cups of half-and-half or heavy cream for equal amounts of the milk.
You can use evaporated skim milk, which will render a slightly thinner soup. I’ve added extra potatoes to help thicken it.
[Updated January 15, 2008]
Cream of Baked Potato Soup
- 6 to 8-quart pot
- potato masher or stick blender
- 12 medium Yukon Gold potatoes (baked in the microwave)
- 4 tablespoons unsalted butter
- 4 scallions (sliced thin (The white part will go into the soup, and the green part will be garnish.))
- 2 cloves garlic (minced)
- 4 tablespoons gluten-free brown rice flour ( or unbleached all-purpose flour)
- 6 cups whole milk
- 1½ teaspoons kosher salt
- 4 grinds fresh black pepper
- 1 teaspoon paprika
- 4 pieces cooked bacon bits
- 8 ounces cheddar cheese (shredded (use a brick of cheese and shred it))
- 8 ounces sour cream
- scallions (green parts)
- shredded cheddar cheese
- real cooked bacon bits
- Scoop the flesh of the potatoes into a bowl and set aside. Discard the skins.
- Melt butter in the pot and saute the white part of the onions and garlic for about 1 minute. Add flour and whisk constantly until the flour and butter mixture thickens and forms a light roux. The roux should have a slightly nutty taste, with no hint of flour. Watch carefully and do not over cook the roux.
- Gradually whisk in the milk a cup at a time. Cook over medium-low until thickened and hot. Raise the heat as necessary, but watch it closely to make sure the milk doesn’t boil.
- Add the potatoes, using a potato masher or stick blender to mash the large chunks. Stir to distribute the potatoes throughout the soup. Add the salt, black pepper, and paprika and stir.
- Add ½ cup bacon bits, the sour cream, and the cheese. Stir until cheese is melted and thoroughly incorporated into the soup. Cook over medium-low until hot.
- Pour into bowls and garnish with more bacon bits, scallions, and shredded cheese.
karin tracy says
Do you think a lower-fat milk would work?
I've used various types of milk, including skim and evaporated skim milk. The lower the fat content in the milk, the less thick and rich the soup. So you can certainly go for a lower fat content knowing that the soup will just not have the thickness you would get with the higher fat content. I have not tried the soup with Low-Fat Blend, but it's something you might try to see if you can get the same thickness.
How many servings does this soup make?
I get about 12 to 15 (6 to 8 fluid ounce) servings out of a batch.
Wow! This looks so good, can't wait to try your recipe!
I tried your recipes but I used pre seasoned cheddar mash potatoes and a lil less milk so it was a bit thicker as well as I only used the cheese and bacon as a garnish and my family went crazy thanks for the idea on the best potatoe soup every says the kids!!
So I just made this and I will admit I love how thick it is. I have yet to find a recipe for potato soup that has this kind of texture. But I was wondering if there was a way to make it more flavorful? I followed this recipe step by step and used the exact amounts and ingredients as listed above. But it just seems as though it is lacking something. Do you have any advice of something(s) I can add to it?
I think we'll be trying this recipe soon!
melissa * 320 sycamore says
I think your picture is being used by this popular crock pot website -- with your watermark cropped out:
Just wanted to give you heads up--
Thank you, I've commented on her post. Hopefully she will remove my photo.