We’ve always been fans of Paula Deen’s hearty Southern flair, and her baked potato soup recipe is no exception. It’s a comforting bowl of creamy goodness that brings together tender potatoes, cheese, and savory bacon for a dish that’s perfect for chilly evenings or family gatherings.
What we love most is how simple yet indulgent it is—drawing from Paula’s down-home style, this soup delivers big on flavor without fuss. Let’s dive into why it’s become a staple in our kitchen.
Ingredients
In our kitchen, we adore Paula Deen’s baked potato soup for its rich, creamy texture and hearty flavors that warm us from the inside out. Below, we’ve compiled a precise list of ingredients, ordered as they typically come into play during preparation. This ensures you can gather everything effortlessly and appreciate the Southern indulgence that makes this recipe a staple.
Fresh Produce and Aromatics
- 6 medium russet potatoes, baked until tender and then cubed (their fluffy interior adds that comforting, earthy base we crave).
- 1 large onion, finely diced (for building a savory foundation with its sweet, caramelized notes).
- 2 cloves garlic, minced (to infuse a pungent, aromatic depth that elevates the soup’s flavor profile).
Proteins and Dairy
- 8 slices bacon, cooked until crispy and crumbled (we love the smoky, salty crunch it provides as a topping or mix-in).
- 4 cups chicken broth (use low-sodium if preferred, to balance the soup’s richness without overwhelming the palate).
- 2 cups shredded cheddar cheese (melted in for that gooey, sharp tang that defines Paula Deen’s indulgent style).
- 1 cup heavy cream (added towards the end for a velvety smoothness that makes every spoonful irresistible).
Pantry Staples and Seasonings
- 4 tablespoons unsalted butter (for sautéing and creating a roux that thickens the soup beautifully).
- 1/4 cup all-purpose flour (whisked in to form the base of the roux, ensuring a creamy consistency).
- 1 teaspoon salt (adjust to taste, enhancing the natural flavors of the potatoes and bacon).
- 1/2 teaspoon black pepper, freshly ground (for a subtle kick that ties all the elements together).
These ingredients yield about 6-8 servings, perfect for a cozy family meal. We’ve focused on high-quality selections to maintain the authentic, comforting essence of Paula Deen’s recipe.
Equipment Needed
To prepare our Paula Deen’s Baked Potato Soup, we rely on a few key pieces of equipment that ensure smooth cooking and a creamy, comforting result. These tools help us handle everything from baking the potatoes to blending the soup for that signature texture.
We recommend the following essential items, organized by their role in the recipe:
- Large Pot or Dutch Oven: We use this heavy-bottomed pot (at least 6 quarts) to simmer the soup base, allowing flavors to meld without sticking or burning.
- Baking Sheet: A sturdy sheet is crucial for roasting the potatoes in the oven, giving them that perfect crispy exterior before they join the soup.
- Immersion Blender or Countertop Blender: For achieving the smooth, velvety consistency we love in Paula Deen’s recipe, an immersion blender works best to puree the soup directly in the pot.
- Cutting Board and Chef’s Knife: We need a stable cutting board paired with a sharp chef’s knife to chop onions, garlic, and potatoes efficiently and safely.
- Measuring Cups and Spoons: Accurate measurements are key to our success, so we always have a set of dry and liquid measuring cups plus spoons on hand for ingredients like broth and spices.
- Wooden Spoon or Ladle: This tool helps us stir the soup as it cooks, preventing lumps and ensuring even heating.
By having these items ready, we can transition seamlessly from gathering ingredients to cooking this hearty, indulgent soup.
Instructions
We guide you through preparing Paula Deen’s baked potato soup with simple yet precise steps that transform fresh ingredients into a creamy, comforting delight. Let’s ensure every step leverages our listed equipment for a seamless process.
Prep
Before cooking, we focus on prepping ingredients to build the soup’s hearty base. Start by preheating your oven to 400°F (200°C) for the potatoes—this step ensures they achieve a fluffy, tender texture perfect for mashing.
- Wash and bake the potatoes: Scrub 6 medium russet potatoes under cold water, pat them dry, then pierce each with a fork. Place them on a baking sheet and roast for 45-50 minutes until fork-tender. Once cooled slightly, peel and roughly mash half for texture and set the rest aside for chunks.
- Chop the vegetables: Dice 1 large onion and mince 3 cloves of garlic on your cutting board using a chef’s knife—these add a savory aroma that elevates the soup’s flavor profile.
- Prepare the bacon: Cook 8 slices of bacon in a skillet over medium heat until crispy, about 5-7 minutes. Remove, drain on paper towels, then crumble into bits for later garnish, reserving the flavorful drippings for the pot.
This prep sets the stage for a rich, layered soup that captures Southern indulgence.
Cook
We move to cooking where flavors meld into a velvety, satisfying blend. Use your large pot or Dutch oven to simmer everything to perfection.
- Make the roux: In the pot, melt 4 tablespoons of unsalted butter over medium heat. Whisk in 1/4 cup of all-purpose flour until smooth, cooking for 1-2 minutes to create a golden base that thickens the soup beautifully.
- Add aromatics and liquids: Stir in the diced onion and minced garlic, sautéing for 3-4 minutes until softened and fragrant. Pour in 4 cups of chicken broth and bring to a boil, then reduce heat and add the mashed and chunked potatoes, stirring occasionally for 10 minutes to infuse the broth with earthy potato essence.
- Blend for creaminess: Using an immersion blender, puree the mixture until smooth and silky, leaving some chunks for texture. If using a countertop blender, work in batches to avoid splatters—aim for a consistency that’s luxuriously thick yet pourable.
Throughout, season with 1 teaspoon salt and 1/2 teaspoon black pepper to taste, allowing the ingredients to develop a warm, savory depth that defines Paula Deen’s style.
Assemble and Serve
Finally, we assemble the soup to achieve its signature creamy finish and serve it piping hot for maximum enjoyment.
- Incorporate dairy: Stir in 2 cups of shredded cheddar cheese and 1 cup of heavy cream off the heat, mixing until fully melted and velvety, which enhances the soup’s indulgent, cheesy richness.
- Simmer briefly: Return the pot to low heat for 2-3 minutes, stirring gently to combine without curdling, resulting in a soup that’s irresistibly smooth and flavorful.
- Garnish and portion: Ladle the soup into bowls, topping each with the crumbled bacon and perhaps extra cheese or chopped green onions for a crunchy contrast. This yields about 6-8 servings, making it ideal for family gatherings where the hearty aroma invites seconds.
| Serving Size | Calories | Protein (g) | Fat (g) | Carbs (g) |
|---|---|---|---|---|
| 1 serving (about 1.5 cups) | 450 | 15 | 30 | 35 |
Make-Ahead and Storage
As we wrap up our exploration of Paula Deen’s Baked Potato Soup, let’s dive into practical tips for make-ahead preparation and storage to keep this hearty, creamy delight fresh and flavorful for later enjoyment. These strategies ensure our soup retains its rich, comforting texture and Southern charm, making it easy to savor on busy days.
Make-Ahead Instructions
We recommend preparing Paula Deen’s Baked Potato Soup in advance to simplify mealtime without sacrificing taste. Start by baking the potatoes and cooking the bacon a day ahead, as these components hold up well and allow flavors to meld beautifully.
- Step 1: After baking the potatoes until fluffy and tender, let them cool completely, then peel and mash them roughly. Store in an airtight container in the refrigerator for up to 24 hours. This keeps their earthy, starchy goodness intact for a smoother blend later.
- Step 2: Cook the bacon until crispy, then drain and crumble it. Seal in a separate container and refrigerate for up to 48 hours, preserving its smoky, savory crunch as a perfect garnish.
- Step 3: Prepare the base by sautéing onions and garlic, then making the roux with butter and flour. Combine with chicken broth and let it cool before refrigerating in a covered bowl for up to 2 days. When ready to assemble, simply reheat the base on the stove, add the mashed potatoes, and proceed with blending and incorporating cheese and cream for that indulgent, velvety finish.
By prepping these elements ahead, we maintain the soup’s hearty essence, ensuring every spoonful delivers the comforting warmth of tender potatoes and melted cheese.
Storage Tips
Proper storage helps preserve the creamy consistency and robust flavors of our Paula Deen Baked Potato Soup, preventing any loss of its signature indulgence. Always cool the soup completely before storing to avoid condensation and maintain quality.
For quick reference on storage durations and methods, refer to the table below:
| Storage Method | Duration | Key Tips |
|---|---|---|
| Refrigeration | Up to 3-4 days | Transfer cooled soup to an airtight container. We suggest stirring before reheating to restore its smooth, creamy texture—reheat gently on the stove over medium heat, adding a splash of broth if it thickens. |
| Freezing | Up to 2-3 months | Portion into freezer-safe bags or containers to lock in the rich, bacon-infused flavors. Thaw overnight in the refrigerator before reheating, and use an immersion blender if needed to revive the silky consistency. |
Remember, for optimal results, avoid repeated freezing and thawing, as this can dull the soup’s vibrant, cheesy notes. With these steps, we keep our Paula Deen Baked Potato Soup ready to delight anytime.
Conclusion
We’ve cherished sharing Paula Deen’s baked potato soup recipe as it’s become a go-to favorite in our homes. Its hearty charm brings families together and adds a touch of Southern comfort to any meal.
Let’s keep the conversation going—try it out and let us know your favorite variations in the comments. It’s sure to become a staple in your kitchen too.
Frequently Asked Questions
What is Paula Deen’s baked potato soup recipe?
Paula Deen’s baked potato soup is a hearty, comforting Southern dish featuring tender russet potatoes, cheese, bacon, and cream for a rich, creamy texture. It’s simple to make and perfect for family gatherings or chilly nights, offering a flavorful blend of ingredients that make it a kitchen staple.
What ingredients are needed for Paula Deen’s baked potato soup?
The recipe calls for medium russet potatoes, onion, garlic, crispy bacon, chicken broth, shredded cheddar cheese, heavy cream, unsalted butter, all-purpose flour, salt, and black pepper. These pantry staples create a creamy, indulgent soup yielding 6-8 servings. Use high-quality items for the best authentic flavor.
What equipment do I need to make this soup?
You’ll need a large pot or Dutch oven for simmering, a baking sheet for roasting potatoes, a blender (immersion or countertop) for pureeing, a cutting board and chef’s knife for chopping, measuring cups and spoons for accuracy, and a wooden spoon or ladle for stirring. These tools ensure a smooth preparation process.
How do I prepare Paula Deen’s baked potato soup?
Start by preheating the oven and baking potatoes until fluffy. Chop vegetables, cook bacon, and make a roux with butter and flour. Simmer ingredients in chicken broth, blend for creaminess, then stir in cheese and cream. Garnish with bacon and serve hot. The process takes about 1-1.5 hours total.
How many servings does the recipe make?
Paula Deen’s baked potato soup recipe yields about 6-8 servings, making it ideal for family meals or gatherings. Each portion is hearty and satisfying, with rich flavors from potatoes, cheese, and bacon, perfect for sharing on a cozy evening.
Can I make Paula Deen’s baked potato soup ahead of time?
Yes, prepare components like baked potatoes and cooked bacon a day in advance, then assemble the soup base. Store in the fridge for up to 3-4 days or freeze for 2-3 months. Reheat gently on the stove to maintain creamy texture, making it convenient for busy schedules.
What are the nutritional facts for this soup?
Each serving of Paula Deen’s baked potato soup has approximately 450 calories, 15g protein, 30g fat, and 35g carbohydrates. It’s indulgent due to cheese and cream, so enjoy in moderation as part of a balanced diet for a comforting meal.