Baked Potato Soup I

Baked Potato Soup Recipe with Bacon, Cheddar, and Green Onions

Preparation time: 20 minutes | Cooking time: 30 minutes | Servings: 6

Introduction

Baked Potato Soup I is a creamy, comforting dish that transforms the humble potato into a rich and satisfying meal. This recipe combines the heartiness of baked potatoes with the savory flavors of bacon and cheese, creating a soup that's perfect for chilly evenings or as a fulfilling lunch. The addition of green onions and sour cream adds a touch of freshness and tang, making this soup a well-rounded dish that's sure to please a variety of palates.

History

The concept of potato soup has been around for centuries, with each culture adding its own unique twist to the basic idea of cooking potatoes in a liquid base. The addition of milk or cream to create a thicker, more luxurious soup likely originated in Europe, where dairy products have been a staple in cooking for millennia. The inclusion of bacon and cheese in this particular recipe is a nod to traditional American comfort food, making Baked Potato Soup I a modern classic that combines elements from various culinary traditions.

Ingredients

1 lb (454 g) bacon
0.67 cup margarine
0.67 cup flour
7 cups milk
4 large baked potatoes, peeled and cubed
4 green onions
1.5 cups shredded cheddar cheese
1 cup sour cream
1 tbsp salt
1 tbsp pepper

How to prepare

Cook the bacon, then drain, crumble, and set it aside.
In a Dutch oven or stock pot, melt the margarine over medium heat.
Whisk in the flour until it becomes smooth.
Gradually stir in the milk, whisking constantly, until it thickens.
Stir in the potatoes and onions.
Bring the mixture to a boil, stirring frequently.
Reduce the heat and let it simmer for 10 minutes.
Mix in the bacon, cheese, sour cream, salt, and pepper.
Continue cooking and stirring frequently until the cheese is melted. Add milk if the mixture is too thick.

Variations

For a lighter version, use low-fat milk and cheese, and substitute turkey bacon or a vegetarian bacon alternative. You can also add other vegetables like carrots or celery for added nutrition and flavor.

Cooking Tips & Tricks

To achieve the perfect consistency and flavor in your Baked Potato Soup, consider these tips:

- Use starchy potatoes like Russets for a thicker soup.

- Cook the bacon until it's crispy for added texture.

- Gradually add the milk to the flour mixture to avoid lumps.

- For a smoother soup, blend part of the soup before adding the cheese and bacon.

- Adjust the thickness by adding more milk if needed, but do so gradually.

Serving Suggestions

Serve the Baked Potato Soup I hot, garnished with extra shredded cheese, chopped green onions, and a dollop of sour cream. A side of crusty bread or a fresh salad makes an excellent accompaniment.

Cooking Techniques

The key techniques in this recipe include rendering bacon to crispness, making a roux with flour and margarine, and gradually incorporating milk to create a smooth, thick base. Gentle simmering allows the flavors to meld together.

Ingredient Substitutions

For a dairy-free version, use plant-based milk, cheese, and sour cream alternatives. Gluten-free flour can replace regular flour for those with gluten sensitivities.

Make Ahead Tips

This soup can be made ahead and refrigerated for up to 3 days. The flavors often deepen over time, making leftovers even more delicious. Reheat gently on the stove, adding a little milk if the soup has thickened too much.

Presentation Ideas

Serve the soup in a hollowed-out bread bowl for an impressive presentation, or garnish with a sprinkle of paprika or cayenne pepper for a touch of color and heat.

Pairing Recommendations

A crisp, dry white wine like a Sauvignon Blanc or a light-bodied beer such as a pilsner complements the creamy richness of the soup without overpowering its flavors.

Storage and Reheating Instructions

Store leftover soup in an airtight container in the refrigerator. Reheat on the stove over low heat, stirring frequently and adding milk as needed to adjust the consistency. Avoid boiling to prevent separation.

Nutrition Information

Calories per serving

A serving of Baked Potato Soup I contains approximately 500 calories, making it a hearty meal option. The calories are well-balanced between carbs, fats, and proteins, providing sustained energy.

Carbohydrates

A serving of Baked Potato Soup I contains approximately 45 grams of carbohydrates. The majority of these carbs come from the potatoes, which are a natural and wholesome source of energy.

Fats

This recipe is rich in fats, with a serving providing about 35 grams. The fats come from the bacon, cheese, sour cream, and margarine, contributing to the soup's creamy texture and satisfying taste.

Proteins

Each serving of Baked Potato Soup I contains roughly 15 grams of protein, primarily from the bacon, cheese, and milk. This makes the soup a good option for a protein-rich meal.

Vitamins and minerals

The soup is a source of several vitamins and minerals, including Vitamin C from the potatoes, calcium and Vitamin D from the milk, and various B vitamins from the green onions and bacon.

Alergens

Common allergens in this recipe include dairy (milk, cheese, sour cream) and gluten (from the flour). Individuals with allergies to these ingredients should consider substitutions.

Summary

Baked Potato Soup I is a comforting, hearty dish that provides a good balance of carbohydrates, proteins, and fats, along with essential vitamins and minerals. However, it is high in calories and contains common allergens, so some diners may need to adjust the recipe to fit their dietary needs.

Summary

Baked Potato Soup I is a versatile, comforting dish that combines the simplicity of potatoes with the richness of bacon, cheese, and cream. With options for customization and make-ahead convenience, it's a perfect recipe for both everyday meals and special occasions.

How did I get this recipe?

I have a clear memory of the first time I saw this recipe for Baked Potato Soup. It was a chilly autumn day, and I was visiting my dear friend Martha for our weekly tea gathering. As we sat in her cozy kitchen, sipping on steaming cups of Earl Grey, Martha suddenly got up and rummaged through her recipe box.

"I have a new recipe to share with you, dear," she said with a mischievous twinkle in her eye. "It's for a hearty and delicious Baked Potato Soup that I recently learned from a friend."

I watched intently as Martha laid out the ingredients and began to explain the steps involved in making the soup. As she peeled and diced the potatoes, chopped the onions and garlic, and simmered everything together in a rich broth, the kitchen was filled with the comforting aroma of home-cooked goodness.

Once the soup was ready, Martha ladled it into bowls and garnished it with crispy bacon bits, shredded cheddar cheese, and a dollop of sour cream. With the first spoonful, I was hooked. The creamy texture of the soup, the savory flavors of the vegetables and spices, and the indulgent toppings all came together in perfect harmony.

From that moment on, I knew that this recipe would become a staple in my own kitchen. Over the years, I have made it countless times for family gatherings, potlucks, and cozy nights at home. Each time, it has been met with rave reviews and requests for the recipe.

As I continued to make the Baked Potato Soup, I found myself adding my own personal touches and variations to the original recipe. Sometimes I would add a handful of fresh herbs from my garden, or a splash of cream for extra richness. Other times, I would experiment with different types of cheese or spices to create new and exciting flavor combinations.

One of my favorite memories of making this soup was when my grandchildren came to visit. As they sat at the kitchen table, eagerly watching me cook, I could see the wonder and curiosity in their eyes. I invited them to help me peel the potatoes and stir the pot, teaching them the simple joys of cooking and sharing a meal with loved ones.

As the years passed, I learned more about the origins of the Baked Potato Soup recipe. I discovered that it had been passed down through generations in Martha's family, with each cook adding their own unique twist to the dish. I felt honored to be a part of this culinary tradition, and I vowed to continue sharing the recipe with others for years to come.

Now, as I sit in my own kitchen, preparing a steaming pot of Baked Potato Soup for a family dinner, I can't help but reflect on the journey that led me to this moment. From that fateful day at Martha's kitchen to the countless times I have made the soup for friends and loved ones, this recipe has become more than just a dish – it is a cherished piece of my culinary legacy.

And as I take a spoonful of the piping hot soup, savoring the creamy texture and comforting flavors, I am filled with gratitude for the people and experiences that have shaped me into the cook I am today. I am proud to carry on the tradition of Baked Potato Soup, passing it down to future generations and spreading the joy of good food and good company wherever I go.