Baked Potato Soup Recipe Ingredients
- Russet potatoes: I don’t recommend other types of potatoes here. Russets work the best for baked potato soup as they break down and help build up a thicker soup base.
- Bacon: You’ll use both the cooked bacon and rendered fat for the soup. The fat is used to make the roux rather than butter and it makes the soup so good.
- All-purpose flour: Flour is used to thicken the base of the soup.
- Green onions: A yellow onion can be substituted you’ll just want to chop it up fine so it cooks quickly.
- Garlic: This is the secret ingredient not common to baked potatoes but it really helps build up the overall flavor.
- Low-sodium chicken broth: Even better would be homemade chicken stock if you have some on hand in the freezer.
- Cheddar cheese and parmesan cheese: I felt it lacked a little something with cheddar alone so a boost of aged parmesan really made it shine.
- Olive oil: This is used to fry the potato skins and help them achieve a more satisfying crisp texture.
Can I Use Leftover Baked Potatoes?
If you have leftover baked potatoes in the fridge those will also work in this recipe. You’ll need 5 large ones.
How to Make the Soup Gluten Free
- If you need to make this gluten free substitute white rice flour for the all-purpose flour.
- Then just ensure other packaged ingredients are made in gluten-free facilities.
How to Make Baked Potato Soup
Please continue to the next page (>) for the full list of ingredients and complete cooking instructions. Enjoy this meal!
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