Warm your soul with creamy baked potato soup: the easiest stovetop recipe

Craving a warm, hearty, and comforting soup that evokes the flavors of classic baked potatoes? Look no further than our comprehensive guide on how to make baked potato soup on the stove. With step-by-step instructions and expert tips, we’ll guide you through the culinary journey of creating this delectable dish from scratch.

Ingredients You’ll Need

• 4 medium-sized baking potatoes (about 2 pounds)
• 1/2 cup chopped yellow onion
• 2 cloves garlic, minced
• 3 tablespoons all-purpose flour
• 4 cups chicken broth
• 1 cup milk
• 1/2 cup shredded cheddar cheese
• 1/4 cup sour cream
• Salt and pepper to taste

Step-by-Step Instructions

1. Prepare the Potatoes

• Scrub the potatoes clean and pierce them with a fork several times.
• Bake the potatoes at 400°F (200°C) for about an hour, or until they are tender when pierced with a fork.
• Let the potatoes cool slightly, then scoop out the flesh into a large bowl.

2. Sauté the Aromatics

• Heat a large pot or Dutch oven over medium heat.
• Add the onion and cook until softened, about 5 minutes.
• Stir in the garlic and cook for another minute until fragrant.

3. Make the Roux

• Sprinkle the flour over the onion and garlic mixture and stir to combine.
• Cook for 1-2 minutes, or until the flour is golden brown.

4. Add the Liquids

• Gradually whisk in the chicken broth and milk until the roux is dissolved and there are no lumps.
• Bring the mixture to a simmer and cook for 15-20 minutes, or until thickened.

5. Incorporate the Potato Flesh

• Add the scooped potato flesh to the pot and stir to combine.
• Use a potato masher or immersion blender to partially mash the potatoes, leaving some chunks for texture.

6. Season to Taste

• Season the soup with salt and pepper to taste.
• Add the cheddar cheese and stir until melted.

7. Finish with Sour Cream

• Stir in the sour cream and cook for a few minutes, or until heated through.

Serving Suggestions

Serve the baked potato soup piping hot with your favorite toppings, such as:

• Additional shredded cheddar cheese
• Chopped chives
• Crumbled bacon
• A dollop of sour cream

Tips for the Perfect Soup

• Use russet potatoes for a more flavorful soup.
• Don’t overcook the roux, as it can burn and make the soup bitter.
• If the soup is too thick, add more milk or chicken broth.
• If the soup is too thin, add more flour or cornstarch.
• For a richer flavor, use heavy cream instead of milk.

Variations

• Add cooked bacon, ham, or sausage for a protein boost.
• Stir in chopped carrots, celery, or peas for added vegetables.
• Use different cheeses, such as Parmesan, Monterey Jack, or Gruyère.
• Top with a dollop of Greek yogurt for a healthier alternative to sour cream.

Final Thoughts: A Culinary Masterpiece

With these simple steps and expert tips, you’ll be able to create a mouthwatering baked potato soup on the stove that will warm your soul and impress your taste buds. Whether you’re craving a comforting meal on a cold day or simply want to indulge in a culinary delight, this recipe is sure to become a family favorite.

Frequently Asked Questions

Q: Can I use instant mashed potatoes instead of baking potatoes?
A: Yes, you can use instant mashed potatoes, but the soup will have a slightly different texture and flavor.

Q: Can I make the soup ahead of time?
A: Yes, you can make the soup up to 3 days in advance. Store it in the refrigerator and reheat it before serving.

Q: How can I thicken the soup if it’s too thin?
A: You can add more flour or cornstarch to thicken the soup. Add 1 tablespoon at a time and stir until the desired consistency is reached.