The Perfect Baked Potato Soup Recipe Inspired by Paula Deen

Baked Potato Soup is a warm and comforting dish that reminds us of the best meals shared with loved ones. This recipe, inspired by the iconic chef Paula Deen, offers a classic take on this beloved dish. But, it's not just about the taste; it's about the heartfelt flavors and memories it evokes. If you're a fan of creamy, hearty soups, then this is the recipe for you.

Ingredients

4 large baking potatoes 1/2 cup butter 1/2 cup all-purpose flour 4 cups chicken broth 2 cups half-and-half 1 cup sour cream 1 teaspoon salt 1/2 teaspoon black pepper 1/4 teaspoon garlic powder 1/4 teaspoon onion powder 1 cup shredded cheddar cheese (plus extra for topping) 6 slices bacon, cooked and crumbled for topping 2 green onions, chopped for garnish

Instructions

Bake the Potatoes

Preheat your oven to 400°F (200°C). Prick the potatoes with a fork and bake them for about 1 hour or until tender. Let them cool slightly, then scoop out the insides into a bowl, leaving the skins intact.

Make the Roux

In a large pot, melt the butter over medium heat. Stir in the flour and cook for about 1-2 minutes, stirring constantly, until the mixture is golden and bubbly.

Add Broth and Cream

Gradually whisk in the chicken broth, ensuring there are no lumps. Stir in the half-and-half and bring to a simmer.

Add the scooped potato flesh, sour cream, salt, pepper, garlic powder, onion powder, and shredded cheddar cheese to the pot. Stir well to combine and heat through.

Blend (Optional)

For a smoother texture, you can use an immersion blender to blend the soup until creamy. Alternatively, you can leave it chunky if you prefer.

Serve

Ladle the soup into bowls and top with additional cheddar cheese, crumbled bacon, and chopped green onions.

Tips

You can add more toppings like crispy fried onions or a dollop of sour cream for extra flavor. For a vegetarian version, substitute the chicken broth with vegetable broth and omit the bacon.

Alternative Version

In a large Dutch oven, cook bacon over medium heat until crisp. Remove the bacon and let it drain on paper towels, reserving the drippings in the pot. Add the onion and cook, stirring occasionally, until it becomes tender (about 5 minutes). Stir in the flour and cook for 2 minutes. Whisk in the chicken broth, salt, and pepper until the mixture is smooth. Stir in the potatoes and bring the soup to a boil. Reduce the heat and simmer until the potatoes are very tender and begin to fall apart (about 25 minutes).

In a small bowl, whisk together the cream and 1 cup of hot soup liquid. Stir this mixture into the pot and cook for 5 minutes. Serve the soup with green onion, cheese, and bacon on top.

Enjoy your homemade baked potato soup and the warmth it brings to your home!