Baked Potato Soup isn’t really a summer meal, I’ll admit, but it worked wonderfully with my meal plan this week, and hey, all the vegetables in it grow year-round. Plus if you eat it next to a bunch of parsley in a mason jar, then it feels fresh and vibrant and summery, so there, problem solved.
I peeled potatoes during my son’s nap today. It was therapeutic. Sometimes you don’t realize how much you need mindspace. As I peeled potatoes, the quiet allowed me to gather all the uncollected, stray thoughts that were floating around my brain. They may have been random, and some of them of absolutely no consequence, but I am convinced those are the kinds of things your mind needs to sort through in order to rest.
The Secret of This Soup
My baked potato soup recipe has seen a great many changes over the years, and I am really happy with how it has evolved. Compared to most baked potato soups, it has less fat and more vegetables thanks to the steamed cauliflower. The cauliflower is pureed to thicken the soup considerably, rather than using a ton of heavy cream or half n half.
This is wonderful comfort food without the heaviness, and it makes a lovely big pot!
Enjoy bowls and bowls of it topped with cheese and bacon and parsley, and go to your mind palace while you peel the potatoes.
Baked Potato Soup
Can be made gluten-free and vegetarian.
- 3 lbs baking or russet potatoes peeled and diced into 1/2 pieces
- 2 cups chopped celery
- 2 cups chopped onion
- 2 cloves garlic minced
- ½ cup butter
- ¼ cup flour use rice flour for gluten free diet
- 1 head of cauliflower cut into florets
- 1 quart low sodium chicken stock (use vegetable stock for vegetarians)
- 2 teaspoons dried basil
- Salt and black pepper
- 1 cup of milk (2%, whole milk, half n half, heavy cream or nut milk)
- ½ cup sour cream
- 1/2 cup fresh parsley chopped
- Cheddar cheese and crumbled bacon for garnish optional
Cover diced potatoes with 2 inches of water and add 1 Tablespoon of salt. Bring to a boil and cook until tender when pierced with a fork. About 5-6 minutes. You want them to be tender but not falling apart. Drain potatoes and set aside.
In the now empty pot add 1 – 2 inches of water. Drop in the cauliflower florets and sprinkle with 1 teaspoon salt. Cover and bring to a boil. Reduce to low boil and steam until tender, about 10 minutes. Drain florets and place in a food processor or blender with 3 cups of chicken stock. Puree until smooth (there will still be some texture). Set puree aside.
In the empty pot melt butter, and sauté celery and onions, with 1 teaspoon salt and 1/2 teaspoon pepper, over medium heat, stirring frequently until tender, about 13 minutes. Check the celery! If it’s not tender at this stage then you will have crunchy soup, so cook it until it’s soft.
Add garlic, cook for 1 minute. Stir in flour, cook for 1 minute, stirring frequently.
Add cauliflower puree, remaining cup of chicken stock, basil and 1/2 teaspoon pepper. Simmer 5 minutes.
Add potatoes and milk (or heavy cream), sour cream, 1/2 teaspoon salt, 1/4 teaspoon pepper and parsley. Taste and adjust seasoning.
Once thoroughly heated, serve with cheese and crumbled bacon.