We’ve fallen head over heels for the rich, comforting vibes of Charleston’s Baked Potato Soup, a Southern gem straight from the heart of Charleston. This creamy delight draws on local flavors that turn simple spuds into a cozy bowl of goodness we can’t resist sharing.
As food lovers ourselves we’ve tweaked this classic recipe to make it easy yet unforgettable. Whether you’re craving a quick weeknight meal or a crowd-pleaser it’s the perfect way to bring a taste of the South to your table.
Ingredients
To craft our take on Charleston’s Baked Potato Soup Recipe, we start with high-quality ingredients that deliver its signature creamy texture and rich flavors. Below, we list them in the order they’re used, with prep notes for precision.
- Potatoes: 4 large russet potatoes, baked until fork-tender and then mashed – the heart of this comforting Southern dish.
- Onion: 1 medium yellow onion, finely diced – sautéed first to build a flavorful base.
- Garlic: 3 cloves, minced – added after the onion for a fragrant aroma.
- Chicken broth: 4 cups low-sodium – used to simmer and create the soup’s hearty body.
- Heavy cream: 2 cups – stirred in for that velvety smoothness we love in Charleston’s Baked Potato Soup Recipe.
- Cheddar cheese: 2 cups shredded sharp – melted into the soup for a tangy depth.
- Bacon: 6 slices, cooked and crumbled – incorporated towards the end for a smoky crunch.
- Green onions: ½ cup, chopped – reserved as a fresh topping.
- Salt and black pepper: 1 teaspoon each, or to taste – seasoned throughout for balanced flavors.
- Butter: 2 tablespoons – used for sautéing the aromatics.
This selection ensures our Charleston’s Baked Potato Soup Recipe remains accessible yet authentic, perfect for your next gathering.
Equipment Needed
Before we dive into preparing our Charleston’s Baked Potato Soup, let’s ensure we have the right tools on hand to make the process smooth and efficient. Having the proper equipment allows us to achieve that creamy texture and rich flavors with ease.
We recommend the following essential items, organized by their role in the recipe:
- Oven: A standard oven is crucial for baking the russet potatoes to perfection, ensuring they develop a fluffy interior that forms the base of our soup.
- Large Stockpot or Dutch Oven: This will be our primary vessel for simmering the soup, allowing us to combine ingredients like onions, garlic, and broth while maintaining even heat distribution.
- Baking Sheet: Use this to roast the potatoes evenly; line it with foil or parchment paper for easy cleanup and to prevent sticking.
- Immersion Blender or Countertop Blender: Essential for pureeing the soup to its signature creamy consistency without the hassle of transferring hot liquids.
- Chef’s Knife and Cutting Board: A sharp chef’s knife paired with a sturdy cutting board helps us quickly chop onions, garlic, and green onions with precision and safety.
- Measuring Cups and Spoons: Accurate measurements are key to balancing flavors, so opt for a set that includes both dry and liquid options for ingredients like broth and cream.
- Wooden Spoon or Silicone Spatula: Perfect for stirring the soup as it cooks, preventing scorching and incorporating ingredients seamlessly.
- Grater: If shredding cheddar cheese fresh, a box grater works wonders to get that melty texture we love in our final dish.
With these tools ready, we’re set to move forward and transform our high-quality ingredients into a comforting bowl of Charleston’s Baked Potato Soup.
Instructions
With our high-quality ingredients and essential tools ready, we can now guide you through the straightforward steps to craft Charleston’s Baked Potato Soup. Let’s transform those simple russet potatoes into a rich, creamy masterpiece full of comforting Southern flavors.
Prep the Ingredients
First, we gather and prepare our ingredients for efficiency. Start by scrubbing 4 large russet potatoes under cold water to remove any dirt, then pat them dry with a clean towel. Next, peel and finely chop 1 medium onion and 3 garlic cloves to release their aromatic essence. Measure out 4 cups of low-sodium chicken broth, 1 cup of heavy cream, 2 cups of shredded cheddar cheese, 6 slices of crumbled bacon, and 1/2 cup of sliced green onions for easy access. Use a chef’s knife and cutting board to dice the potatoes into 1-inch cubes after baking, ensuring even cooking and a smooth texture in the final soup.
Bake the Potatoes
Preheat your oven to 400°F (200°C) on the baking setting to achieve perfectly tender results. Place the scrubbed russet potatoes on a baking sheet lined with parchment paper, then lightly rub them with 2 tablespoons of olive oil and sprinkle with 1 teaspoon of salt for a crispy skin that enhances the soup’s flavor. Bake for 45-60 minutes, or until the potatoes are fork-tender and their skins are golden brown, filling your kitchen with an irresistible earthy aroma. Once done, remove them from the oven and let them cool slightly on a wire rack before handling.
Cook the Soup
In a large stockpot or Dutch oven over medium heat, we sauté the chopped onion and garlic in 2 tablespoons of butter for about 5 minutes until they turn translucent and fragrant, stirring frequently with a wooden spoon to prevent burning. Add the cubed baked potatoes and pour in the chicken broth, then bring the mixture to a gentle boil and reduce to a simmer for 15 minutes to meld the flavors and create a hearty base. For the creamy consistency, use an immersion blender or transfer portions to a countertop blender and puree until smooth, taking care to avoid splatters. Stir in the heavy cream and half of the shredded cheddar cheese, heating for another 5 minutes until the soup thickens and the cheese melts, resulting in a velvety texture that coats your spoon with rich, savory goodness.
Assemble and Serve
To finish, ladle the hot soup into bowls and top each serving with the remaining shredded cheddar cheese, crumbled bacon, and sliced green onions for a colorful, crunchy contrast. Gently stir the toppings in to let their smoky and fresh flavors blend with the creamy base, creating a delightful mix of textures and tastes that evoke the warmth of Southern comfort. Serve immediately while the soup is piping hot, allowing the aromas to entice your senses and make every bite irresistibly satisfying.
Make-Ahead Instructions
One of the beauties of our Charleston’s Baked Potato Soup is its make-ahead flexibility, allowing us to prepare it in advance for effortless weeknight meals or gatherings while preserving its creamy texture and rich flavors. By planning ahead, we ensure the soup retains its comforting appeal, with baked potatoes providing that signature heartiness.
Preparing the Soup Ahead
To get started, we follow these steps for make-ahead preparation:
- Bake the potatoes in advance: First, we bake the russet potatoes as outlined in the main recipe. Once cooled, we peel and mash them slightly to lock in their fluffy interior. This step can be done up to 2 days ahead—store the mashed potatoes in an airtight container in the refrigerator to maintain their fresh, earthy taste.
- Sauté and assemble the base: We sauté the onions and garlic, then combine them with the baked potatoes and chicken broth in the stockpot. After blending the mixture to achieve that silky-smooth consistency, we let the soup cool completely before transferring it to freezer-safe containers. Pro tip: For optimal flavor, we avoid adding heavy cream or cheese at this stage to prevent separation.
- Cool and store properly: Once the soup base is prepared, we cool it quickly by placing the container in an ice bath. For refrigeration, we store it in the fridge for up to 3 days; for longer storage, we freeze it in portions for up to 3 months. This method helps preserve the soup’s vibrant flavors and prevents any loss of that comforting, savory aroma.
Reheating and Serving Tips
When we’re ready to enjoy our Charleston’s Baked Potato Soup, we reheat it gently to keep the creamy texture intact:
- From the refrigerator: We thaw the soup in the fridge overnight, then warm it on the stovetop over medium heat, stirring occasionally with a wooden spoon until it reaches a gentle simmer. Add heavy cream and seasonings at this point to refresh the rich, velvety mouthfeel.
- From the freezer: If frozen, we first thaw the container in the refrigerator for 24 hours. Reheat in a stockpot over low heat, adding a splash of chicken broth if needed to adjust consistency. Important: Always taste and adjust seasonings after reheating, as flavors can mellow during storage.
For added convenience, we recommend preparing toppings like shredded cheddar cheese, crumbled bacon, and sliced green onions fresh on the day of serving. This ensures their crisp textures and bold flavors shine, elevating the soup’s presentation and taste.
| Storage Method | Duration | Key Tips |
|---|---|---|
| Refrigeration | Up to 3 days | Keep in airtight containers; reheat gently to avoid curdling. |
| Freezing | Up to 3 months | Use freezer-safe bags; leave headspace for expansion and label with dates. |
Conclusion
We’re thrilled to have shared our twist on Charleston’s Baked Potato Soup
It’s a straightforward recipe that brings warmth to any meal
You’ll savor its creamy goodness and make it a go-to favorite
Let’s get cooking and enjoy that Southern charm at home
Frequently Asked Questions
What is Charleston’s Baked Potato Soup?
Charleston’s Baked Potato Soup is a comforting Southern dish that turns simple baked potatoes into a rich, creamy meal. It’s a tweaked version of a classic recipe, perfect for quick dinners or gatherings, featuring flavors from sautéed onions, garlic, cheese, bacon, and green onions for an authentic taste of the South.
What ingredients are needed for Charleston’s Baked Potato Soup?
You’ll need baked russet potatoes, sautéed onions and garlic, low-sodium chicken broth, heavy cream, shredded cheddar cheese, crumbled bacon, and fresh green onions. These high-quality ingredients ensure a creamy texture and rich flavors, making the soup approachable and delicious for any occasion.
What equipment is required to make Charleston’s Baked Potato Soup?
Essential tools include an oven for baking potatoes, a large stockpot or Dutch oven for simmering, a baking sheet, and a blender for creamy consistency. You’ll also need a chef’s knife, cutting board, measuring cups, spoons, a wooden spoon, and a grater to prepare and assemble the soup efficiently.
How do I prepare Charleston’s Baked Potato Soup?
Start by scrubbing and baking russet potatoes until crispy. Sauté onions and garlic, add baked potatoes and chicken broth, then blend for a creamy texture. Finish by stirring in heavy cream and toppings like cheese, bacon, and green onions. The process takes about 1 hour and serves as a simple, hearty meal.
Can I make Charleston’s Baked Potato Soup ahead of time?
Yes, prepare the soup base by baking and mashing potatoes, sautéing onions and garlic, then store in the fridge for up to 3 days or freeze for up to 2 months. Reheat gently on the stove, adding a bit of broth if needed to maintain creaminess. Add fresh toppings just before serving for the best taste.
What are the best tips for serving Charleston’s Baked Potato Soup?
Top the soup with shredded cheddar cheese, crumbled bacon, and sliced green onions for enhanced flavor and presentation. Serve hot in bowls, paired with crusty bread or a salad. For gatherings, make it ahead and reheat, ensuring toppings are fresh to keep the dish vibrant and appealing.