Crumbs: Baked Potato Soup 

Comforting and hearty soup to try this fall 

This soup is creamy and Delicious, perfect for the chill on the horizon | Grace Giger | Argonaut

The beginning of fall means pumpkin spice, chilly weather and the beginning of soup season! If you find yourself craving something comforting this fall, look no further than this rich and creamy baked potato soup. This recipe is easy to put together and makes enough to feed a crowd. 

Ingredients: 

  • 6 potatoes, washed, peeled and diced 
  • 10 bacon strips, cut into thin pieces 
  • 5 tbsp. butter 
  • 4 garlic cloves, minced 
  • 1 onion, chopped 
  • 3 cups whole milk or heavy cream 
  • 2 cups chicken broth 
  • 1/3 cup flour 
  • 2 cups cheddar cheese 
  • Salt, pepper, and garlic powder to taste 

Directions:  

  1. Add bacon to a large soup pot and cook on medium until crispy 
  1. Remove bacon from pot, leaving half the grease in the pan, add butter, onions and garlic 
  1. Saute onions and garlic until tender, add flour and let simmer for 1 minute, stirring frequently 
  1. Add chicken broth and potatoes, bring to a boil, then reduce the heat to medium and cook until potatoes are soft 
  1. Add cream, then use immersion blender to blend potatoes until soup has a thick consistency (this is optional, if you don’t have an immersion blender just skip this step) 
  1. Add bacon and cheese, along with seasonings to taste 
  1. Serve topped with extra bacon, cheese, green onions or sour cream 

Grace Giger can be reached at [email protected] 

About the Author

Grace Giger Argonaut Life Editor and Senior at the University of Idaho studying English Education.

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