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This cheddar potato recipe makes a creamy and smooth soup with true baked potato flavor. You can dress this up with a dollop of sour cream and crumbled chives or bacon, but I like it the way it is.
The flour serves to thicken the soup. I don’t like my soup very thick so I generally use less. If you like a really thick soup, increase the amount 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 taste that can result if the flour is not fully cooked.
It is important that the soup does not boil once the cream has been added. Boiling will make the cream separate. If this is a problem for you, wait to add the cream just before serving and just reheat.
Cheddar Cheese Baked Potato Soup Recipe
6 tablespoons of butter
1 cup yellow onions, diced
4 tablespoons all-purpose flour
6 cups hot chicken broth
4 cups baked potatoes, peeled and chopped
2 cups heavy cream
1/4 cup of chopped parsley
1 1/2 teaspoons granulated garlic
1 1/2 teaspoons dried basil
1 1/2 teaspoons of salt
1 1/2 teaspoons hot sauce
1 1/2 teaspoons of coarse black pepper
1 1/2 cup cheddar cheese shredded
1/4 cup diced green onions (white part only)
Additional grated cheese and chopped parsley for garnish
1. Cook onions in butter over medium-high heat until translucent, about 3 minutes.
2. Add flour, stirring to avoid lumps. Cook 3 to 5 minutes until golden brown.
3. Add chicken broth gradually, beating to avoid lumps, until liquid thickens.
4. Reduce the heat to a simmer and add the potatoes, cream, chopped bacon, parsley, garlic, basil, salt, pepper sauce, and black pepper. Cook over low heat for 10 minutes. Do not boil.
5. Add grated cheese. Heat until cheese is melted and soup is smooth.
Garnish each serving as desired with grated cheese and chopped parsley. You can also use a tablespoon of sour cream and crumbled chives or bacon.