Cook the Story

Unambiguously Baked Baked Potato Soup Recipe

Wait. A baked potato soup recipe without cheese??

I squinted down at the bowlful of white glop in front of me then up at the waitress. I asked, “Where’s the cheese?”

“What cheese?”

“The cheese! The cheese! How can you have baked potato soup without cheese?”

baked potato soup recipe

She looked at me like I was nuts. “We don’t put cheese on our baked potatoes so why would we put it on our baked potato soup?”
“Huh?” Realization came slowly (I can be so dense sometimes). “Oh…It’s Baked Potato *pause* Soup, not Baked *pause* Potato Soup.”

The you-are-a-nut look became more intense as she said, “I have no clue what you’re talking about. I can bring you some cheese though. No problem.” And off she went to get a little plastic cup holding a few orange shreds.

The shreds did not ease my disappointment over the ambiguously named soup, nor did they make the soup taste any better, nor did they make me feel like any less of an idiot.

What did make me feel like less of an idiot?

The above awkward restaurant conversation inspired me to create this baked potato soup recipe!

For another delicious baked potato soup recipe, be sure to also check out my recipe for an easy potato soup that you can make in 15 minutes!

Cream of Potato Soup Recipe

 

Baked Potato Soup Recipe
 
Prep time
Cook time
Total time
 
Unambiguously the most heavenly of cheesy carb-fests: It's baked potato *pause* soup topped with orange shreds, baked, then topped with crispy potato skins, sour cream and green onions.
Author:
Recipe type: Main
Cuisine: Soup
Serves: 6
Ingredients
  • 4 lbs potatoes (about 10 medium), washed and dried
  • 2 tbsp olive oil (divided: 1 tbsp for the whole potatoes prior to baking, 1 tbsp for helping to crisp the chopped potato skins)
  • 1½ tsp coarse sea salt (divided: 1 tsp for the whole potatoes prior to baking, ½ tsp for the chopped potato skins)
  • ¾ tsp coarse black pepper (divided: ½ tsp for the whole potatoes prior to baking, ¼ tsp is added to the soup pot)
  • 6 slices uncooked bacon (about 6 oz. total)
  • 2 tbsp all-purpose white flour
  • 3 cups chicken broth
  • ½ tsp table salt or fine kosher salt
  • ¼ tsp dried ground sage
  • 2-3 cups coarsely grated cheddar cheese
  • 6 tbsp sour cream
  • 6 tbsp chopped green onions.
Instructions
  1. Preheat oven to 450ºF.
  2. Place the potatoes on a large baking sheet. Drizzle with the olive oil and sprinkle with the coarse sea salt and black pepper. Rub each potato to coat with the oil and to spread the seasoning around. Put the potatoes into the oven and bake until they yield easily to a fork prick, about 45 minutes.
  3. Meanwhile, cook the bacon according to package directions, being sure to reserve 2 tbsps of the bacon fat. Coarsely chop the cooked bacon.
  4. In a large pot, warm the reserved 2 tbsp of bacon fat over medium-low heat for a minute. Whisk in the flour, reduce heat to low and and cook for one minute. Slowly whisk in ½ cup of the chicken broth, making sure the mixture is smooth. Slowly whisk in the remaining chicken broth and 2 cups of water.
  5. Chop half of the potatoes and add the pieces to the pot along with the chopped bacon. Slice the other half of the potatoes in half and scoop the fluffy white insides into the pot. Chop the remaining potato skins very coarsely.
  6. Put the chopped potato skins back onto the baking sheet. Drizzle them with 1 tbsp of the olive oil and sprinkle with ½ tsp coarse sea salt. Toss to coat and spread them in a single layer. Put the pan back into the oven for 20-25 minutes or until crisp and browned.
  7. While the potato skins are browning, add the table salt, ¼ tsp coarse pepper and the sage to the soup pot. Bring the pot of soup to a simmer over medium-high heat, stirring occasionally. Taste the soup and add more salt and pepper if needed. Reduce heat to low and cover pot, simmering and stirring occasionally until the potato skins are crisped.
  8. Place oven-safe soup bowls onto a large jelly roll pan (this makes it easier to get them in and out of the oven). Fill bowls ⅔ full of the soup. Sprinkle each with ⅓ to ½ cup of cheese. Place the pan of bowls into the oven and bake until the cheese is melted.
  9. Top each bowl of soup with some of the crispy potato skins, a tbsp of sour cream and a tbsp of green onions.

 

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Check out the other posts from the series Linguistically Ambiguous Food:

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Comments
25 Responses to “Unambiguously Baked Baked Potato Soup Recipe”
  1. JulieD says:

    I agree with you, how can you have baked potato soup without cheese? I know for some it would be the bacon but since I don’t eat pork and I’m a cheese lover…it’s the cheese! This looks so good, thanks for sharing it with me!

  2. Jimmy says:

    Oh oh OH !! You and your baked potato soup and your puddings… you are wicked! I love this blog and its topic. It was great meeting you! I can easily see you going forward into people’s kitchens and catering away to your heart’s content; people always want NEW, and you seem very capable at supplying demand. I work a lot with bread and pasta: home-made ravioli with a filling made from my grandmother’s 1927 Italian Chicago “ghetto ” recipe… fabulous! There are some in the freezer right now… !
    Be well, keep up the good work !!!

  3. phyllis pittman says:

    Who would not like to come home to a bowl of this wonderfulness. Get your pots out boys and girls this one is deeeeelicious.

  4. Barry says:

    Who would not like to come home to a bowl of this wonderfulness. Get your pots out boys and girls this one is deeeeelicious.

  5. Kristina says:

    HOLY. This beats the pants off of my baked potato soup, which is merely soup made from baked potatoes. I will have to jazz it right the hell up with some of those potato chips…and I love the baked cheese on top idea. Do you cook it until it’s browning like you would with french onion soup? (Could you, without a crouton?)

    • cookthestory says:

      Yes, I cook it until it’s browning where the cheese is in contact with the bowl. But you’re right that without the toast/croutons, the cheese starts to slide into the bowl around the edges. You end up with brown bits on the bowl (to scrape off and savor) but not in the soup itself. :( I thought about putting toast in there but it just felt wrong. Way way too much carb. Glad you like the sound of it!

  6. Liz says:

    That crunchy potato skin idea is genius! This looks delicious. Too bad it’s 80 degrees now! Maybe next week . . .

    • cookthestory says:

      I know! When I was working on the recipe a couple of weeks ago it was super-cold out and the soup offered such comfort. I guess you just never know in Florida. (Erm…except in the summer .Then you know: hot hot hot!). At least many of my readers live in Canada. They still need the warming comfort.

  7. Katerina says:

    This hearty soup is ideal especially now that the weather is getting cold here. I am bookmarking this!

  8. Rachel says:

    Your posts make me drool. I love it that you’re not afraid of bacon (grin). I’d be happy with just the skins, bacon, cheese, sour cream and green onions… sort of potato nachos! Soup on the side, of course! Mmmm… hungry NOW!!

  9. Dani says:

    Ooh, I love the idea of chopped potato skins on top of the soup. So much better than croutons!

  10. Carly says:

    Amazing! Totally making this for dinner this week. Oh, and I love the name.

  11. The Mrs says:

    You might deserve the Nobel Prize for this. I want to make it NOW.

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