I am sorry it has been a few days since I have posted. I have been to hell and back. That is, if your idea of hell is being at the dentist and getting a root canal then having an allergic reaction (just on your face) to the medicine, then yes, I have been there and back. It’s not too bad. I know that with most physical ailments it has to get worse before it gets better and the pain I felt before the procedure was definitely worse than now. Okay enough. Anyone have any cheese to go with my whine?
I understand that a Baked Potato Soup recipe smack dab in the middle of hot July may seem odd, but this is what I have been eating for 3 days straight. And it would be rude of me to save these pictures and the recipe until the fall when it is finally soup weather again. That would be cruel because this is a great recipe with a great little secret ingredient slowly melted in. The ingredient? Chive and onion cream cheese!
Everyone in my family has a slightly different recipe when it comes to potato soup, but we all use the chive and onion cream cheese trick. My Mom’s version is probably a healthy one. My Grandma’s recipe is probably the best of all time. And I know my Aunt is a fan of using the pressure cooker when making potato soup. But this is how I have been making it the past few years. (I feel so grown up being able to say ‘past few years’).
Baked Potato Soup
- 1 large White Onion
- 3 Garlic Cloves
- 1 TBS Butter
- 6 cups Chicken Stock
- 10 medium Idaho Potatoes or 6 large Russet Potatoes peeled and medium diced
- 1 8oz container Kraft Philadelphia Chive and Onion Cream Cheese (1/3 less fat or regular)
- 1 – 2 cups Milk depending on desired thickness
- 3 slices Bacon cooked and diced
- 1/2 cup Shredded Cheddar Cheese
- 1/3 cup Green Onions chopped
- Salt & Pepper to taste
- 1 – 2 cups Milk thin to desired consistency
- In a deep pot add butter and turn to medium heat. Once butter has melted add garlic and onions and saute a few minutes until aromatic. Turn heat to medium low and caramelize, around 10 minutes.
- Add the stock and potatoes to the pot and bring to a boil. Let boil for a few minutes before bringing the heat down to medium-low. Let simmer for 45 minutes until potatoes and soft and falling apart. Use a potato masher to mash the potatoes into small pieces.
- Let soup cool for a few minutes. Use a slotted spoon to scoop out half of the potato mixture that should have settled on the bottom of the pot. Add to a blender and also add a few cups of liquid. Blend until completely pureed and smooth. Pour back into the soup and turn heat back to medium – low.
- Add the cream cheese to the soup and slowly let it melt. This will take anywhere between 30 – 45 minutes. During this time add the bacon, cheese, salt and pepper. Stir occasionally to mix in the cream cheese.
- After the cream cheese is completely melted, adjust the soup with milk to your desired consistency.
And yes my stove is a mess, just like me right now. Obviously I can’t eat ciabatta right now unless I want to be in a great amount of pain. But normally I would pair with a dense bread like this, perfect for soaking up the delicious soup.
Garlic Ciabatta Bites
1 1/2 cups Water
1 1/2 tsp Salt
1 tsp Sugar
1 TBS Extra Virgin Olive Oil
3 1/2 cup AP Flour
1 1/2 tsp Dry Active Yeast
1 tsp Garlic, minced
1. Place ingredients into the pan of a bread machine in order suggested by manufacturer. Select the dough cycle and press start. (Add the garlic in the last few minutes of the dough cycle).
2. Place down on a lightly floured surface and cover with a large bowl. Let rest for 15 minutes.
3. Lightly flour or use parchment lined baking sheets. Pinch off 18-22 even pieces and place on baking sheets. Cover and let rise in a draft free place for approximately 45 minutes.
4. Preheat oven to 425 degrees. Lightly smear the roasted garlic and roasted garlic oil on the small pieces of dough. Bake for 15 – 20 minutes.
Típ and Tricks
There are a few key steps to make loaded baked potato soup. The most important step is to prepare the potatoes. You can use leftover mashed potatoes or russet potatoes. Just make sure to piece the potatoes with a fork, bake them until they are soft, and then peel and chop them into chunks. While the potatoes are baking, cook the onions and garlic until they are translucent, about three to five minutes. Remove them from the oven and place them in the blender. Add the chicken stock and blend well.
To make the soup creamier, add sour cream and cheese. You can also add bacon and chives, if desired. To add more flavor, try blending the soup. Alternatively, you can also use an immersion blender to create a smooth consistency. This recipe is perfect for those who want a hearty meal. It is easy and delicious! Once you have made it, let us know if you liked it!
If you would like to serve baked potato soup with bacon, it’s best to bake the potatoes ahead of time. You can bake them in the oven at 400degF for 45 minutes or more until they are fork tender. You can also add a few pieces of bacon or green onions for garnish. After the soup is done cooking, you can remove the cooked skins and serve with the soup. For a heartier, more satisfying baked potato version, use more cheese and bacon.
When making baked potato soup, you need to make the potato skins before you add them to the pot. Heat olive oil in a large skillet over medium-high heat and add the potato peels in a single layer. Cook the potato peels until golden brown, then transfer them to a plate lined with paper towels. Sprinkle with salt and pepper to taste and cayenne pepper. If you like, add chives as well.
The next step is to cook the bacon in a large soup pot over medium heat. After the bacon is cooked, remove it from the pot and reserve it for garnish. Afterwards, pour in the soup and let it simmer for 5 minutes. Then, add the potato chunks and add half of the cheese. You can garnish with the remaining bacon and chives. Roasted potatoes have the ability to make this dish richer and more palatable.
While the soup is simmering, prepare the potato skins. Warm the olive oil in a large skillet. Once the potatoes are golden brown, transfer them to a paper towel lined plate. Season them with salt and pepper to taste. To add flavor, you can also sprinkle a little cayenne pepper. If you have an oven-safe pan, place the soup in the oven to bake for 15 minutes. Once the potatoes are baked, remove them and keep them aside.
The next step is to remove the potatoes from the oven. When you reheat the soup, keep the potatoes covered to avoid them from sticking. The cheeses can be added at the last minute to give the soup a smooth texture. Adding bacon or chives will add a rich, cheesy taste to the soup. If you want to serve your baked potato soup hot, you can use leftovers as a topping.
The potato skins are optional, but can be added to the soup after it has simmered. As the soup simmers, add the potato skins. Fork-tender potatoes are the best way to serve baked potato soup. Besides bacon, sour cream, and cheese are all great additions to this soup. A few slices of bacon can also be thrown into the pot as garnish. You can also serve your soup hot or cold.
Once the soup is ready, add the potato skins. While the soup is simmering, the potato skins should be browned. For a thicker soup, add bacon, chives, or sour cream to the top of the mixture. When serving, sprinkle the soup with parsley, chives, or chives. You can also add sour cream or cheese after the potatoes are cooked.