From my cookbook… Dave’s Baked Potato Soup
There’s nothing better than a bowl of hearty soup for a cold winter day. Everyone will love this tasty baked potato soup.
There are over 300 recipes in my recently published cookbook, Everyday Cooking for Everyday People Like Us (Click on the link in Note 1 to get your own copy). Even in these inflationary times, we can prepare delicious meals for our family and do so in a way that does not break the budget. And it’s all in the cookbook!
A Perfect Winter Soup
OK, it’s cold outside, and maybe you are stuck inside because of bad weather. Maybe a basketball game is on, or perhaps the Super Bowl is coming up…Whatever, you never need a good reason to make this baked potato soup. So easy, and if you have kids, they will gobble it up in no time. It’s something for everyone!
I started making this recipe in 1999 and have not changed a thing in 27 years.
David Giustozzi’s Baked Potato Soup
I first made this recipe when we had a couple of teenage kids still at home. Well, let me tell you, this soup did not stay around long! Now that the kids are grown and have families of their own, I think they all make it for their families.
It’s super easy, super good and super satisfying.
Ingredients
4 large russet baking potatoes
1 lb. bacon cooked crispy and crumbled
2/3 cup butter
1 ½ quart milk, whole preferred
1/3 cup flour
4 green onions, sliced thin on the bias
1 cup sour cream
5 oz. grated cheddar cheese
Salt and pepper to taste
Cayenne pepper, Tabasco, etc. (optional)
Directions
Heat oven to 425 degrees. Bake potatoes until tender, 60-90 minutes. Set aside, cut in half and allow to cool.
In an 8-quart stockpot, melt butter over medium heat. Using a wire whisk, slowly blend in flour until well mixed to make a roux. Note that the longer you cook the roux, the darker it will become and the deeper the flavor of the soup. I don’t cook mine too long, as the family likes it on the lighter side.
Slowly add the milk, whisking constantly. Reduce heat to simmer
Remove skins from potatoes, reserving skin of one potato. Coarsely chop potatoes. Crush each potato piece between your hands over the stockpot, allowing to drop into the milk. Finely dice the reserved potato peel and add to soup. Taste with a teaspoon and salt and pepper. Note: the cheese is salty and will increase the salt level so don’t get carried away with the salt.
Add sour cream, crumbled bacon and green onions and stir well to incorporate. Continue cooking until hot again.
Add cheese a little at a time, stirring constantly until melted in. Allow to simmer a few minutes and serve, makes six to eight servings
Notes:
If desired, reserve a little bacon, green onion and grated cheese to top. I find this is not necessary, but it does make for a nice presentation for your diners.
Dave’s Baked Potato Soup
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Call to Action
Show someone how much you love them by preparing a delicious meal for them. Later, enjoy the time and money you save by relishing your leftovers, either for lunch at work or dinner at home. Take comfort in knowing you are eating hearty food you prepared. All because you made a good decision to follow the recipes and tips in the cookbook I developed just for you.
Besides getting a copy of the cookbook for yourself, it makes an excellent gift for those you love and care for, especially for those with a young family who are looking to save time and money in the kitchen. And learn a few things in the process! What a great idea!
Recommended Resources
Everyday Cooking for Everyday People Like Us by David Giustozzi (Note 1).
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Notes
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Everyday Cooking for Everyday People Like Us by David Giustozzi: https://amzn.to/437OhVQ