Hawai’i Comfort Food: Baked Potato Soup Recipe
A free recipe I picked up from a supermarket seven years ago is still one of my favorites for chilly weather.
The most comforting soup is a thick, creamy, ultra-carb-loaded one. It’s been at least seven years since I scored a recipe for baked potato soup from Safeway, which debuted carousels of recipe cards in my store that I perused every time I went shopping. (I know it was seven years because I blogged about it on my Tumblr.) The carousels are gone now, but I probably have more than a dozen recipes I saved from those days, and this is one of my favorites.
SEE ALSO: 🥣 Hawai’i Comfort Food: Jook
Baked Potato Soup
- 3 tablespoons butter
- 1/4 cup flour
- 4 cups milk
- 2 cups peeled, diced potatoes
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 1/2 cups grated cheddar cheese
- Crumbled bacon bits
- Melt butter in a large pot on low heat.
- Add flour, stirring constantly, cooking until thick and bubbly; about 1 to 2 minutes.
- Gradually stir in milk.
- Add potato, salt and pepper, and cook over medium heat for a few minutes; then, turn it down and cook for 20-30 minutes, until the potato is soft.
- Stir in cheese—either 1 cup and use the rest for garnish, or just throw in all of it at once, which I prefer—and cook for 5 more minutes.
- Sprinkle bacon on top of your serving and try not to burn your mouth, which I do every single time, and then I can’t taste how amazing it is.