This cheddar potato recipe makes a soup that is creamy and smooth with true baked potato flavor. You can dress this up with a dollop of sour cream and chives or crumbled bacon, but I like it just as it is.
The flour serves to thicken the soup. I do not like my soup real thick, so I usually use less. If you like a real thick soup, increase the amounts to six tablespoons or a little more. The important thing when adding flour is to cook it in the butter before adding the liquid. This will avoids that raw flour flavor that can result if the flour is not completely cooked.
It is important that the soup not boil once the cream is added. Boiling will cause the cream to separate. If this is a problem for you, wait to add the cream just before serving and only reheat.
Cheddar Baked Potato Soup Recipe
six Tablespoons butter
one cup yellow onions, diced
four Tablespoons all-purpose flour
six cups hot chicken stock
four cups baked potatoes, peeled and chopped
two cups heavy cream
1/4 cup parsley, chopped
one 1/2 teaspoons granulated garlic
one 1/2 teaspoons dried basil
one 1/2 teaspoons salt
one 1/2 teaspoons hot pepper sauce
one 1/2 teaspoons coarse black pepper
one 1/2 cup Cheddar cheese, grated
1/4 cup diced green onions (white part only)
Additional grated cheese and chopped parsley for garnish
1. Cook onions in butter over medium-high heat until transparent, about three minutes.
2. Add flour, stirring to prevent lumps. Cook three – five minutes until just golden brown.
3. Add chicken stock gradually, whisking to prevent lumps, until liquid thickens.
4. Reduce heat to simmer and add potatoes, cream, chopped bacon, parsley, garlic, basil, salt, pepper sauce and black pepper. Simmer ten minutes. Do not boil.
5. Add grated cheese. Heat until cheese melts and soup is smooth.
Garnish each serving as desired with grated cheese and chopped parsley. You can also use a dollop of sour cream and chives or crumbled bacon.
