Baked Potato Soup


OH YEAH so I have a cooking blog, let’s…maybe update that? W-whoops. A lot has happened recently, from quitting an old job to starting a new, and it was rough for a little while but I’m gonna get back into this habit since I’m cooking again. On really shitty days, sometimes you just want some comfort food and that is exactly what this is.

This is adapted from this recipe. I took some, uh, liberties with it. This food is in no way healthy and I made it the fast and sloppy way, not the way the actual recipe describes. 🙂  Two of us had a rough day at work, so really, the only answer is copious amounts of comfort food. Here we go!

What you need:

  • 9-12 potatoes (I used russet.)
  • 1/2 package of bacon. (NOTE: YOU CAN USE LESS, we only had a full half of a package of bacon from costco that was frozen, so I…used all of it. This is not necessary.)
  • 3 tablespoons butter
  • 10 cloves garlic
  • 2 chicken bouillon cubes + 4 cups of water.
  • 2 teaspoons fresh rosemary
  • 1 teaspoon fresh thyme
  • 1 cup sharp cheddar cheese, shredded
  • Salt & Pepper to taste

What you do: 

If you’re like me and decide at 8PM that you want some baked potato soup, then you don’t want to deal with baking your potatoes for an hour+. Instead, preheat your oven to 425F. Wash and chop your potatoes in half, toss with a teaspoon of olive oil, or two, and dump onto a baking sheet with a lip, so they don’t slide everywhere. Bake for 35 minutes.

While this is baking, cook your bacon until it’s almost but not quite burned. You want them crispy, but not charred. I actually overdid mine just a wee bit, and it turned out just fine. 🙂

Cook on a 2-3 on your oven, because while you are doing that, you need to toss the following together into a food processor: rosemary, thyme, garlic. Process it a few times (I did on high for about 10 seconds) until it’s minced and set to the side.

Toss your cooked bacon in the food processor afterward – don’t stress about cleaning it out, it’s all going to the same place.  Press the blend button 3-4 times. You want bacon bits, not bacon sludge.  Set the bacon aside, pour out the excess grease, and toss the garlic+herb mixture into the same pan and heat on 4-5. There ought to be enough grease for you to easily cook the garlic until it’s golden brown. Once it’s done, remove from heat and toss it in with your bacon.

On the stove, boil 4 cups of water and add the chicken bullion cubes and stir until it is mixed entirely. If you are significantly classier than I am, you may have chicken stock. It tastes good either way, I swear.

Your potatoes ought to be pretty done by this point – take them out of the oven, and food process them, too. No, really, don’t wash that food processor out, you seriously do not need to.  You want the potatoes to be blended without the consistency of mashed potatoes. Depending on the size of the potatoes you baked, you may have to add your potato halves two at a time to the processor to make sure that you don’t end up with solid chunks of potato, because you quick baked the potato halves and they won’t be done entirely. (note: If you have the time, do actually bake your potatoes for the full hour – it helps. However, this is not required for this recipe.)

Lower the heat of the boiling chicken broth to low and add each set of food processed potatoes to your boiling water+chicken bullion mix and be careful not to splash yourself. (spoilers: I did. Ow.) It should be simmering by this point, so with each bit of potato you add, stir it firmly and mash any leftover potato chunks.

After you’ve combined all of the chicken broth and all the potatoes, it will likely look too watery. Mine did, because my potatoes were pretty pathetic, but it’ll boil off as you go. Dump in the herb+garlic+bacon and mix it all together, adding salt and pepper to taste as needed. Last, add your cheese, and mix until it’s all thoroughly combined.


Total time is about 40-45 minutes, mostly attributed to those damn potatoes not being instant.


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