Best 4 Baked Potato Cheddar Soup Recipes
Indulge in a comforting and creamy culinary delight with our baked potato cheddar soup recipes. These hearty soups capture the essence of classic baked potatoes, blending them with the smooth richness of cheddar cheese. Our collection features variations that cater to different tastes and preferences. From the classic Baked Potato Cheddar Soup, a timeless favorite, to the Slow Cooker Baked Potato Cheddar Soup, offering convenience without sacrificing flavor, we have options for every occasion. For a smoky twist, try the Smoked Baked Potato Cheddar Soup, infusing each spoonful with a hint of campfire magic. If you prefer a soup with a kick, the Spicy Baked Potato Cheddar Soup adds a touch of heat that will warm you up from the inside out. And for those with dietary restrictions, the Vegan Baked Potato Cheddar Soup offers a plant-based alternative that is equally satisfying. No matter your choice, these baked potato cheddar soup recipes promise a cozy and comforting culinary experience.
Here are our top 4 tried and tested recipes!
BAKED POTATO CHEDDAR SOUP
A few simple kitchen staples makes for an impressive soup. Use a better-quality yellow cheddar cheese; it adds greater depth of color and flavor to this dish. -Kristin Reynolds, Van Buren, Arkansas
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large saucepan, whisk flour and milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the potatoes, 1/3 cup cheese, salt and pepper. Cook over medium heat for 2-3 minutes or until cheese is melted., Remove from the heat. Stir in sour cream and 1/4 cup onions until blended. Cover; cook over medium heat for 10-12 minutes or until heated through (do not boil). Garnish with remaining cheese and onions and, if desired, bacon.
Nutrition Facts : Calories 392 calories, Fat 15g fat (10g saturated fat), Cholesterol 52mg cholesterol, Sodium 469mg sodium, Carbohydrate 49g carbohydrate (12g sugars, Fiber 3g fiber), Protein 14g protein.
BAKED POTATO & LEEK SOUP WITH CHEDDAR & BACON
This soup is fantastic! Think of a loaded baked potato with butter, sour cream, onion, cheese, and bacon. Now picture it as a creamy bowl of delicious soup. Yum! Potatoes are used skin and all so be sure to scrub them well.
Provided by Little Bee
Categories Pork
Time 1h45m
Yield 6 cups, 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat the oven to 375 degrees F. Scrub the potatoes, pat dry, and pierce several times with a fork. Set them directly on the oven rack and bake until very tender, about 1 hour. Let cool completely on a cooling rack.
- *Cook's Note: Sharp cheese works well in this soup because it melts smoothly. Extra sharp will give you a more pronounced flavor but because of the lower moisture content, the soup will be less smooth.
BOB EVAN'S CHEDDAR BAKED POTATO SOUP
I used to go to Bob Evans Restaurants when I was little. This was my favorite soup. I had to look all over for the copycat recipe. It's pretty close!
Provided by TishT
Categories Potato
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Add soup, 1/2 can broth, 1 can milk and stir.
- Add cheese and milk.
- Stir in corn starth to the rest of broth, then add to soup.
- Add spices and butter.
- Bring to a boil, reduce heat and simmer for 15-20 minutes.
- Add boiled potatoes and simmer 15 minutes more.
- Top with chives and bacon bits.
- *For best results, chill soup and reheat.
Nutrition Facts : Calories 744.8, Fat 40.6, SaturatedFat 25.2, Cholesterol 123, Sodium 1325.7, Carbohydrate 62, Fiber 6, Sugar 13.7, Protein 34.1
BAKED POTATO CHEDDAR SOUP
After a couple tries, my husband finally says this is the soup! I think it is the garlic that won him over.:) This soup can be seasoned to your taste with any number of spices!
Provided by PAchefRebecca
Categories Potato
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- In a large pot, melt butter and add flour.
- Cook for 2 minutes.
- Whisk in milk, stirring constantly, bring mixture to a boil to thicken.
- Add potatoes, garlic, onions.
- Simmer for 10 minutes Add in cheese, sour cream, salt, pepper, old bay, and bacon.
- Heat til cheese is melted and serve!
- Enjoy!
Tips:
- Use russet potatoes. Russet potatoes are the best type of potato for baking because they have a high starch content, which makes them fluffy and light when baked.
- Prick the potatoes with a fork before baking. This will help the potatoes cook evenly and prevent them from bursting.
- Bake the potatoes until they are tender. The potatoes are done baking when you can easily pierce them with a fork.
- Use a sharp knife to dice the potatoes. This will help you get even-sized pieces that will cook evenly.
- Use a good quality cheddar cheese. The cheddar cheese is one of the main ingredients in this soup, so it's important to use a good quality cheese that has a sharp flavor.
- Don't overcook the soup. The soup is done cooking when the cheese is melted and the potatoes are tender. Overcooking the soup will make it thick and gloppy.
Conclusion:
Baked potato cheddar soup is a delicious and comforting soup that is perfect for a cold winter day. It's easy to make and can be tailored to your own taste preferences. Whether you like your soup thick or thin, cheesy or not, this recipe is a great starting point. So next time you're looking for a quick and easy soup recipe, give this baked potato cheddar soup a try.
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