Baked Potato Soup

Baked potato soup has a soft spot in my heart and for this version I came up with a unique trick to really get the ultimate baked potato flavor! It will surprise you!

You’ll need:

(Serves 4)

  • 4 large baking potatoes
  • 1 small yellow onion (or leek)
  • 2 cups (5 dl.) cream*
  • About 4 cups (9 dl.) milk
  • 3 tbs. butter
  • 1 tsp. thyme
  • White pepper
  • Salt
  • bacon (6-8 slices)
  • Cheddar cheese (about 8 tbs. shredded)
  • green onion or chives (about 4 tbs. chopped)

*No cream?: Make a white sauce with milk and flour.

How to:

First, peel the potatoes. Keep the peels, they are NOT TRASH!

(Roasted potato peels are my secret weapon in this soup… by roasting these peels, slicing them thin and adding them to the soup we will get a deep real roasted potato flavor without needing to bake the entire potato in the oven for an hour.)

Next, simply toss the peels with a little salt & oil and roast them for 10 min. in the oven.
(You just want them to brown a bit, but not get too crispy. So keep a close eye on them. Then take them out and slice thinly and put aside.)
This is also a good time to cook your bacon until it’s crispy. Then crumble and set aside.

Next cube potatoes: half medium, and half smaller. So when they cook you will have some nice chunks in the soup.

Dice your yellow onion.

On the stove, add butter to your pot and sauté the yellow onions and your thyme… cooking herbs in fat like this helps to pumps up their flavor a bit. You’re not trying to brown the onions , just cook them into they are softer. Then add about 1/4 a cube of vegetable or chicken bouillon to give the soup a little soul.

Next, THE BOOM BOOM factor: add the sliced potato skins. (Don’t worry, they won’t be chewy or unpleasant in the soup.)

Next just add in your potatoes, pour in the cream, and add in enough milk to barely cover the potatoes.

Let that simmer on medium/low for 20 min. Add in a little salt.

(This is a good time to shred your cheddar, and chop your green onion.)
When the potatoes are done, stir it to get the consistency you like: then smash with a masher. If you want it it extra thin, then you can use a hand mixer to blend the soup.

This is the part where you taste the soup!
You will likely need a little salt, but taste it to get an idea of how much… a little more thyme? Go for it!

Now, dish out that super baked potato soup and top with the cheddar cheese, bacon, and green onion and enjoy!

Baked-Potato-Soup