Best 5 Chedder Baked Potato Soup Recipes
Indulge in the creamy comfort of our delectable Cheddar Baked Potato Soup, a culinary symphony that blends the rustic charm of hearty potatoes with the rich, velvety embrace of melted cheddar cheese. This soul-satisfying soup is a symphony of flavors and textures, featuring tender chunks of potatoes enveloped in a luscious broth, generously laced with melted cheddar cheese for an irresistible gooeyness. Served piping hot, this soup is the epitome of comfort food, promising to warm your belly and soothe your soul on chilly evenings.
But that's not all! This versatile recipe offers a trio of tantalizing variations to suit every palate. For those who prefer a smoky twist, the Bacon Cheddar Baked Potato Soup adds crispy bacon bits for an extra layer of savory goodness. If you crave a spicy kick, the Jalapeno Cheddar Baked Potato Soup infuses the creamy base with a touch of heat from diced jalapenos. And for a vegetarian delight, the Broccoli Cheddar Baked Potato Soup welcomes tender broccoli florets, adding a vibrant green hue and a delightful crunch.
Each variation boasts its own unique flavor profile, ensuring that there's something for everyone to savor. Whether you're a traditionalist who loves the classic Cheddar Baked Potato Soup, or you're looking to explore new flavor horizons with the Bacon, Jalapeno, or Broccoli variations, this recipe collection has you covered. So, gather your ingredients, prepare to embark on a culinary journey, and let the irresistible aromas of Cheddar Baked Potato Soup fill your kitchen.
CHEDDAR CHEESE BAKED POTATO SOUP
Steps:
- Microwave the baking potato for 7 to 8 minutes on high. Carefully remove from microwave using oven mitts. It will be HOT! Set aside until cool enough to touch.
- When potato is cool, cut into 1/2-inch cubes.
- Add Cheese soup, chicken stock, and bacon pieces to a medium pan. Bring to a simmer, stirring occasionally over medium high heat. Add potato and continue to heat soup for 5 minutes.
- Ladle soup into bowls and garnish with a dollop of sour cream and a few chopped green onions.
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 SOUP I
Thick and creamy. Uses leftover baked potatoes.
Provided by Sherry Haupt
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 40m
Yield 6
Number Of Ingredients 10
Steps:
- Place bacon in a large, deep skillet. Cook over medium heat until browned. Drain, crumble, and set aside.
- In a stock pot or Dutch oven, melt the margarine over medium heat. Whisk in flour until smooth. Gradually stir in milk, whisking constantly until thickened. Stir in potatoes and onions. Bring to a boil, stirring frequently.
- Reduce heat, and simmer 10 minutes. Mix in bacon, cheese, sour cream, salt, and pepper. Continue cooking, stirring frequently, until cheese is melted.
Nutrition Facts : Calories 747.9 calories, Carbohydrate 49.7 g, Cholesterol 84.5 mg, Fat 49.3 g, Fiber 2.3 g, Protein 27.2 g, SaturatedFat 19.6 g, Sodium 1335.2 mg, Sugar 15.8 g
CHEDDAR CHEESE POTATO SOUP
Here's a recipe I created as an alternative to plain potato soup. Hearty and comforting, it disappears quickly when I serve it to my family on chilly evenings. Team it with bread and a salad, and you have a complete meal.
Provided by Taste of Home
Time 45m
Yield 10-12 servings (about 2-1/2 quarts).
Number Of Ingredients 12
Steps:
- In a large Dutch oven, saute onion and celery in butter for 5 minutes. Add potatoes and water. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until potatoes are tender., Stir in 2 cups milk, bouillon, salt and pepper. Combine flour and remaining milk until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add cheese and bacon; stir until cheese is melted.
Nutrition Facts : Calories 387 calories, Fat 26g fat (15g saturated fat), Cholesterol 75mg cholesterol, Sodium 985mg sodium, Carbohydrate 21g carbohydrate (5g sugars, Fiber 2g fiber), Protein 17g protein.
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
Tips:
- For a creamy and flavorful soup, use high-quality cheddar cheese. Freshly grated cheddar cheese melts better and provides a more intense flavor compared to pre-shredded cheese.
- Yukon Gold or Russet potatoes are ideal for baking and provide a fluffy and tender texture to the soup. Scrub the potatoes thoroughly before baking to remove any dirt or debris.
- To enhance the flavor of the soup, roast the potatoes before adding them to the soup pot. Roasting caramelizes the potatoes and develops a slightly smoky flavor.
- Feel free to customize the soup with your favorite seasonings and vegetables. Add a pinch of smoked paprika, garlic powder, or onion powder for extra depth of flavor. Vegetables like chopped carrots, celery, or corn can also be added for added texture and nutrition.
- If the soup is too thick for your preference, add a splash of milk or cream to thin it out. Alternatively, you can mash some of the potatoes in the soup to create a thicker consistency.
Conclusion:
Cheddar baked potato soup is a classic comfort food that is easy to make and loved by many. With its creamy texture, cheesy flavor, and tender potatoes, this soup is sure to warm your soul on a cold day. Feel free to experiment with different toppings and garnishes, such as crumbled bacon, chopped green onions, or a dollop of sour cream, to create a personalized and delicious soup that suits your taste. Whether you're serving it as a main course or as a side dish, this cheddar baked potato soup is sure to be a hit!
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