Crusty breads for dipping like garlic bread, rolls or sourdough bread or even fresh green salads like Caesar salads or apple bacon salad pairs well with baked potato soup.
Even some savory sandwiches like hello grilled cheese or BLT as well as cornbread or roasted vegetables also pair well with baked potato soup.
Garlic bread and Cheese Toast are buttery and garlicky and perfect for scooping the baked potato soup with.
Dinner rolls and biscuits are soft and pillowy and great for soaking up the baked potato soup.
Even Parmesan roasted broccoli pairs well with baked potato soup.
And rye bread or pumpernickel or a cheese bread is great with baked potato soup.
The ingredients that are in Baked Potato Soup are a base of some milk/cream as well as broth with tender potatoes, that is thickened with a roux of butter and flour.
Baked potato soup is also loaded with some classic toppings like shredded cheddar cheese, crispy bacon, sour cream, and green onions or even chives.
Baked potato soup is a rich and hearty soup that is packed with lots of flavor and often also seasoned with some garlic, onion, salt and pepper.
The key ingredients in baked potato soup included potatoes, dairy, thickener, aromatics, flavor enhancers and classic toppings.
The potatoes that are commonly used in baked potato soup are Russet potatoes that are baked until tender.
Dairy in the baked potato soup is milk, half and half or heavy cream for creaminess.
Thickener used for baked potato soup is butter and flour that is made into a roux or sometimes cream of mushroom soup.
Aromatics used in baked potato soup are onion, garlic and celery.
Flavor enhancers used in baked potato soup are chicken broth, salt, pepper and garlic powder.
The classic toppings used for baked potato soup are cooked and crumbled bacon, shredded cheddar cheese, sour cream and chopped green onions and chives.
To make baked potato soup you bake the potatoes until the potatoes are soft, then scoop out the flesh and sometimes keep the skin for garnish.
Saute the aromatics by cooking the onions, garlic and celery if using in butter.
Then make a roux by whisking in flour with the sauteed vegetables and gradually whisk in milk and broth and cook until thickened.
Next stir in the mashed/cubed baked potato flesh and add some melted cheddar cheese and sour cream into the baked potato soup base.
Once finished serve the baked potato soup by ladling the baked potato soup into bowls and top the baked potato soup generously with more cheese, bacon and green onions.