baked potato soup easy delicious healthy cancer cooking recipes
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Baked Potato Soup Recipe

Baked potato soup is a lovely recipe when you are in the mood for a hearty cup of soup. Very similar in construction to clam chowder. The appeal of baked potato soup is that without the seafood aspect, the dish loses its pungency and becomes more approachable. Tasting Guidelines: Taste is savory. Weight is medium but can be balanced with red wine vinegar. Texture is soupy. Good for people with low to moderate treatment side effects. Best categorized as classic American.
Prep Time30 mins
Cook Time1 hr
Course: Soup
Cuisine: American
Keyword: baked potato soup, chinese soup, potato soup
Servings: 8 People
Author: Chef Ryan Callahan
Cost: $15

Equipment

Ingredients

Food Ingredients:

  • 2 c. sharp cheddar cheese shredded
  • 4 c. potatoes specifically yellow or red potatoes diced
  • 2 cans whole kernel corn drained
  • 1 c. carrots diced
  • 1 c. celery diced
  • 1 yellow onion diced
  • 1/4 c. green onions sliced
  • 2 large cans chicken broth
  • 1/2 c. butter or 2 sticks of butter
  • 4 c. whole milk
  • 1/2 c. all purpose flour

Flavor Balancers:

  • 1 tsp. kosher salt
  • 2 tbsp. black pepper
  • 1 tbsp. red wine vinegar
  • 1 tbsp. sugar

Aromatics:

  • 2 tbsp. garlic minced
  • 2 bay leaves
  • 2 tbsp. bay seasoning optional but highly recommended

Garnish:

  • ¼ c. crispy bacon green onions, and sour cream, chopped for garnish

Instructions

  • In a medium sauce pan, melt butter over medium heat. When butter is thoroughly melted, stir in flour until all butter has been absorbed by flour. Stir thoroughly and be careful not to burn. Allow mixture to remain over heat for 30 seconds to cook the flour flavor out. Immediately remove mixture from heat and set to side for later use.
  • Bring a large stock pot to medium heat and add oil. Then add garlic, celery, onions, and carrots. Cook over medium heat. Allow to cook until onions are translucent. Stir in potatoes, remaining seasonings, and chicken broth. Bring to a boil for 30 minutes or until potatoes become tender. In the microwave, cook the milk until warm but not boiling. Add to pot after potatoes are tender, making certain to stir in thoroughly. At this point, taste the soup and make any flavor adjustments necessary.
  • Over medium-high heat, slowly add roux and allow soup to thicken until a desired consistency is reached. This process should happen in 2–3 minute increments.
  • The method is: Add roux. Stir. Return to simmer while stirring. If after returning to a simmer, the soup has not thickened sufficiently, add roux and repeat process.
  • After soup is sufficiently thick, turn burner to low heat and slowly stir in cheddar cheese.
  • Serve with bread and garnishes.

Notes

If soup is too heavy, add vinegar. If soup does not feel full in flavor, it's missing sugar. If it doesn't taste savory, add a little MSG. If you are not concerned about color, instead of using MSG, add a little soy sauce instead. Soy sauce will darken the color of the soup.