Baked Potato Soup
Quick answer
- Total time
- 50 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 8
About this dish
Baked potato soup blends the mashed flesh of oven-baked potatoes with chicken stock, cream, and cheddar, then finishes each bowl with crisp bacon and chives.
Read more
Scrub 600g of potatoes, place them whole on an oven rack, and bake at 200C for 40 to 45 minutes. When a skewer passes through the thickest part without resistance, halve the potatoes, scoop out the flesh, and mash it. Meanwhile, cook 120g of bacon in the soup pot over medium heat for 6 to 7 minutes. Once the fat has rendered and the edges are brown and crisp, drain the pieces on paper towels and reserve some for the topping. Wipe away excess fat, melt 1 tablespoon of butter in the same pot, and cook 120g of onion for 5 to 6 minutes until soft and translucent. Add 700ml of chicken stock and the mashed potato, bring the mixture to a boil, then lower the heat and simmer for 10 minutes while stirring to loosen the potato lumps. Add water if the soup is too thick, or simmer longer if it needs more body. Stir in 150ml of heavy cream. Reserve a small portion of the 120g cheddar for serving, then add the rest gradually and stir until fully melted. Season the glossy soup with salt and pepper. Top each bowl with the reserved bacon and cheddar plus 2 tablespoons of thinly sliced chives, and serve while hot and creamy.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Heat
Scrub 600g potatoes clean, place them whole on an oven rack, and bake at 200C for 40-45 minutes until a skewer passes through the thickest part with no resistance, then halve each potato and scoop out the flesh to mash.
- 2Finish
Cook 120g bacon in a pot over medium heat for 6-7 minutes, flipping occasionally, until the fat has fully rendered and the edges turn a crispy brown, then drain on paper towels and reserve a portion for the topping.
- 3Control
Wipe out excess bacon fat from the pot, melt 1 tablespoon butter over medium heat, and cook 120g onion for 5-6 minutes, stirring regularly, until soft and translucent, reducing the heat if the bottom starts to brown.
- 4Control
Add 700ml chicken stock and the mashed potato, bring to a boil over high heat, then reduce to low and simmer for 10 minutes, stirring occasionally to break down any lumps, and adjust thickness by adding water or cooking it down further.
- 5Finish
Pour in 150ml heavy cream and stir to combine.
Reserve a small portion of the 120g shredded cheddar for topping, then add the rest gradually and stir until fully melted. Season the glossy, creamy soup with salt and pepper to taste.
- 6Finish
Ladle the soup into bowls and add the reserved crispy bacon and cheddar.
Finish with 2 tablespoons of thinly sliced chives and serve immediately.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- 600g of potatoes baked at 200C for 40 to 45 minutes before mashing
- Finish cue
- Ladle the soup into bowls and add the reserved crispy bacon and cheddar.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
50min, 8 ingredients
Category median
45min, 8 ingredients
Based on 310 recipes
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