This cheddar potato recipe makes a creamy, smooth soup with a real baked potato flavor. You can top it up with a dollop of sour cream and chives or crumbled bacon, but I like it the way it is.
The flour is used to thicken the soup. I don’t like my soup that’s too thick, so I usually use less. If you like a real thick soup, increase the amounts to 6 tablespoons or a little more. The important thing when adding flour is to cook it in the butter before adding the liquid. This will avoid that raw flour flavor that can result if the flour is not fully cooked.
It is important that the soup does not boil after the cream has been added. Boiling will cause the cream to separate. If this is a problem for you, wait to add the cream just before serving and just reheat.
Cheddar Baked Potato Soup Recipe
6 tablespoons of butter
1 cup of yellow onions, diced
4 tablespoons all-purpose flour
6 cups of hot chicken broth
4 cups baked potatoes, peeled and chopped
2 cups heavy cream
1/4 cup parsley, chopped
1 1/2 teaspoons granulated garlic
1 1/2 teaspoons of dried basil
1 1/2 teaspoons of salt
1 1/2 teaspoons hot pepper sauce
1 1/2 teaspoons coarse black pepper
1 1/2 cups grated cheddar cheese
1/4 cup diced green onions (white part only)
Extra grated cheese and chopped parsley for garnish
1. Cook onions in butter over medium-high heat until transparent, about 3 minutes.
2. Add the flour, stirring to avoid lumps. Cook, 3 to 5 minutes, until just golden.
3. Gradually add the chicken broth, whisking to avoid lumps, until the liquid thickens.
4. Reduce the heat to simmer and add the potatoes, cream, chopped bacon, parsley, garlic, basil, salt, pepper sauce and black pepper. Simmer 10 minutes. Do not boil.
5. Add the grated cheese. Heat until the cheese melts and the soup is smooth.
Garnish each serving to taste with grated cheese and chopped parsley. You can also use a dollop of sour cream and chives or crumbled bacon.