“Baked Potato” Soup Recipe You Need To Know - Perfect For Meal Prep
Ingredients:
10-12 russet potatoes
4 cloves garlic
1 yellow onion
2 tbsp butter, unsalted
3 tbsp oil
3-4 c chicken stock
1 pint heavy cream
1 stem worth each thyme, sage and rosemary
6 oz shredded medium cheddar
Salt and pepper to taste
Tools needed:
Baking sheet
Parchment paper
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Tall stock pot
Sharp knife
Cutting board
Wooden spoon or rubber spatula
Glass container for storing soup, I like to use mason jars.
How to make it:
Preheat oven to 425 F
Wash potatoes and air dry. Coat outside of potatoes lightly with oil and seasoned with seasoned salt, click the recipe for my homemade recipe.
Place parchment paper on a baking sheet with a thin layer of kosher salt. Place potatoes on the baking sheet and bake for 1 to 1-1/2 hours or until a knife can be inserted with no resistance.
While the potatoes bake, chop the onion and garlic. Set aside. Remove the herb leafs from the stems (1 sprig each rosemary, sage and thyme). Keep the stems for later on in flavoring the soup. Chop the herbs and set aside.
Once potatoes are baked, cool slightly and cut in half. Carefully peel the skin off the potato.
Place tall stock pot on stovetop burner set to medium low. While the pot is still cold, add oil and the chopped onions. Give the onions a pinch of salt and sweat for 2 minutes or until translucent stirring occasionally. Once onions are cooked, add the garlic, a good pinch of the chopped herbs and butter. Sweat the garlic until it becomes fragrant and the rawness is cooked off.
Add the cream, herb stems salt and pepper. Turn the heat to medium and bring the cream to as simmer. Simmer the cream for 2-3 minutes to infuse with the herb stems, remove the herb stems.
Add the potatoes, stock, salt and pepper to the pot. Bring the liquid to a boil and blend with the immersion blender. Once blended, taste the soup and adjust the seasoning if needed. Keep in mind that the cheddar cheese is going to get added and may add some saltiness to the soup. Once the soup is blended, add the cheddar cheese and stir in the soup until fully melted.
Crispy bacon is an awesome addition to this soup. In my one pot macaroni and cheese post, I show how to render down bacon bits!
Give yourself a few ladle fulls of the soup in your favorite bowl, top with chopped herbs, cheese and bacon bits if you want! I store the soup in mason jars that make for an easy to grab meal prep. When ready to eat, pour the soup into a bowl and heat in the microwave for 2-3 minutes.
Enjoy
Logan
