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Nytimes Baked Potato Soup Recipe

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Canadian Moms Cook
Canadian Moms Cook from www.canadianmomscook.com

Description

Soup is always a go-to food when you want something warm and comforting. If you're looking for a hearty and flavorful soup, Nytimes baked potato soup recipe is worth trying. This soup is creamy, rich, and loaded with the goodness of potatoes. It's perfect for any occasion, be it a cozy night in or a holiday feast.

Prep Time

The prep time for this recipe is around 20 minutes. You need to chop the potatoes, onions, and garlic, and grate the cheese.

Cook Time

The cook time for this recipe is around 1 hour and 15 minutes. You need to cook the potatoes until they are tender, blend the soup, and then bake it for 30 minutes.

Ingredients

  • 5 pounds russet potatoes, peeled and chopped
  • 2 large onions, chopped
  • 4 cloves garlic, minced
  • 1 tablespoon kosher salt
  • 1 teaspoon black pepper
  • 8 cups chicken stock
  • 2 cups heavy cream
  • 1 cup grated cheddar cheese
  • 1/2 cup chopped scallions
  • 1/2 cup sour cream
  • 1/4 cup chopped parsley
  • 6 strips of bacon, cooked and crumbled

Equipment

  • Large pot
  • Blender or immersion blender
  • Oven-safe soup bowls or ramekins

Method

  1. Preheat oven to 375 degrees F.
  2. In a large pot, combine the chopped potatoes, onions, garlic, salt, pepper, and chicken stock. Bring to a boil, then reduce heat and simmer for 30-40 minutes, or until the potatoes are tender.
  3. Using a blender or immersion blender, blend the soup until smooth. Stir in the heavy cream and grated cheese.
  4. Pour the soup into oven-safe soup bowls or ramekins, filling them about 3/4 of the way full.
  5. Place the bowls on a baking sheet and bake for 25-30 minutes, or until the soup is bubbly and the cheese is melted and golden brown.
  6. Remove from the oven and let cool for a few minutes. Top each bowl with chopped scallions, sour cream, chopped parsley, and crumbled bacon.
  7. Serve and enjoy!

Notes

  • If you don't have chicken stock, you can use vegetable stock or water instead.
  • If you don't have an oven-safe soup bowl, you can use a regular bowl and broil the soup for a few minutes to melt the cheese.
  • If you want a smoother soup, you can strain it before adding the cream and cheese.

Nutrition Info

  • Serving size: 1 bowl
  • Calories: 620
  • Total fat: 35g
  • Saturated fat: 20g
  • Cholesterol: 110mg
  • Sodium: 1430mg
  • Total carbohydrates: 56g
  • Dietary fiber: 6g
  • Sugars: 7g
  • Protein: 18g

Recipes FAQ

  • Can I use a different type of potato?

    • Yes, you can use a different type of potato, but the texture and flavor may vary.

  • Can I make this soup ahead of time?

    • Yes, you can make the soup ahead of time and reheat it in the oven before serving.

  • Can I freeze this soup?

    • Yes, you can freeze the soup for up to 3 months. Thaw it in the refrigerator before reheating.

  • Can I use a different type of cheese?

    • Yes, you can use a different type of cheese, but the flavor may vary.

Recipe Tips

  • Make sure to chop the potatoes and onions into small pieces for faster cooking.
  • For a healthier version, you can use low-fat milk instead of heavy cream.
  • You can add other toppings like croutons, chopped herbs, or shredded cheese.
  • If you want a thicker soup, you can add a cornstarch slurry or mashed potatoes.

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