English90 min
Baked potato soup
The loaded kind. Baked potatoes, sharp cheddar, bacon, and sour cream. Six bowls.
Keeps: Fridge 4d · Freezes. Cool the pot before it goes in the fridge. Freeze in flat portions.
6
servings
Cup math
- 1 cup16 tbsp · 48 tsp · 237 ml
- 1 tbsp3 tsp · 15 ml
- 1 tsp5 ml
- 1 lb16 oz · 454 g
- 1 oz28 g
- 1 L1000 ml · 4.2 cups
- 1 kg1000 g · 2.2 lb
- 1 pint2 cups · 473 ml
- 1 quart4 cups · 946 ml
- 1 gallon4 quarts · 16 cups · 3.8 L
- 1 stick butter1/2 cup · 8 tbsp · 113 g
Per serving
856
Calories
5,136 kcal in this batch
Protein
24.2 g
Fat
60.4 g
Carbs
54.7 g
Per serving stays put. Amounts follow the headcount.
Ingredients
onion
Shallot · 1:1. Milder. Use a little more if you want the same bite.
Onion powder · 1 tsp per onion. Only when the onion was there for flavor, not for bulk.
garlic
Garlic powder · 1/8 tsp per clove. A clove you do not have. Not a match for roasted garlic.
green onion
Chives · 1:1. The green finish. Use the same handful.
Method
- 1
Heat the oven to 425°F. Scrub the potatoes and dry them. Salt the skins.
- 2
Bake until a fork slides through, about 55 minutes.
- 3
Cook the bacon until it is crisp. Take it out. Leave about 2 tablespoons of the fat in the pot.
- 4
Cook the onion in that fat until it is soft. Add the garlic and cook until it smells.
- 5
Stir in the flour and cook 1 minute. Whisk in the broth, then the milk.
- 6
Simmer until the soup thickens a little, about 5 minutes.
- 7
Cut the potatoes open. Mash half of the flesh. Leave the rest in big pieces. Keep some skin.
- 8
Stir the potatoes into the pot. Simmer 10 minutes. It should be thick.
- 9
Take the pot off the heat. Stir in the cream, most of the cheddar, and the sour cream.
- 10
Salt and pepper. Top each bowl with the rest of the cheddar, the bacon, and the green onion.
Cook's notes
Bake the potatoes. Do not boil them. The skin is part of the flavor. Stir the cheese and the sour cream in off the boil, or the soup can split.
My notes
Only you can see these. A reminder to add lemon, or hold the chile.
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