Baked potato soup is a lovely recipe when you are in the mood for a hearty cup of soup. Very similar in construction to clam chowder. The appeal of baked potato soup is that without the seafood aspect, the dish loses its pungency and becomes more approachable. Tasting Guidelines: Taste is savory. Weight is medium but can be balanced with red wine vinegar. Texture is soupy. Good for people with low to moderate treatment side effects. Best categorized as classic American.
Baked Potato Soup Recipe
Equipment
- Cutting board
- Chef's knife
- Stock pot
Ingredients
Food Ingredients:
- 2 c. sharp cheddar cheese shredded
- 4 c. potatoes specifically yellow or red potatoes diced
- 2 cans whole kernel corn drained
- 1 c. carrots diced
- 1 c. celery diced
- 1 yellow onion diced
- 1/4 c. green onions sliced
- 2 large cans chicken broth
- 1/2 c. butter or 2 sticks of butter
- 4 c. whole milk
- 1/2 c. all purpose flour
Flavor Balancers:
- 1 tsp. kosher salt
- 2 tbsp. black pepper
- 1 tbsp. red wine vinegar
- 1 tbsp. sugar
Aromatics:
- 2 tbsp. garlic minced
- 2 bay leaves
- 2 tbsp. bay seasoning optional but highly recommended
Garnish:
- ¼ c. crispy bacon green onions, and sour cream, chopped for garnish
Instructions
- In a medium sauce pan, melt butter over medium heat. When butter is thoroughly melted, stir in flour until all butter has been absorbed by flour. Stir thoroughly and be careful not to burn. Allow mixture to remain over heat for 30 seconds to cook the flour flavor out. Immediately remove mixture from heat and set to side for later use.
- Bring a large stock pot to medium heat and add oil. Then add garlic, celery, onions, and carrots. Cook over medium heat. Allow to cook until onions are translucent. Stir in potatoes, remaining seasonings, and chicken broth. Bring to a boil for 30 minutes or until potatoes become tender. In the microwave, cook the milk until warm but not boiling. Add to pot after potatoes are tender, making certain to stir in thoroughly. At this point, taste the soup and make any flavor adjustments necessary.
- Over medium-high heat, slowly add roux and allow soup to thicken until a desired consistency is reached. This process should happen in 2–3 minute increments.
- The method is: Add roux. Stir. Return to simmer while stirring. If after returning to a simmer, the soup has not thickened sufficiently, add roux and repeat process.
- After soup is sufficiently thick, turn burner to low heat and slowly stir in cheddar cheese.
- Serve with bread and garnishes.
Notes
Cooking for Chemo focuses on teaching you how to make your food taste good again during cancer and chemotherapy treatments. The flavor and cooking techniques contained within our easy to make recipes will help improve your quality of life as you go through cancer and chemotherapy treatments. Our cooking and flavor techniques can be integrated with any diet regimen. Talk with your dietitian to come up with a quality nutrition plan. This site is not to be taken as or used instead of professional medical advice. Please consult your doctor, oncologist, and dietitian before starting any new diet.
This recipe is taken from Cooking for Chemo …and After! By Chef Ryan Callahan -The Cancer Chef. For more cooking for chemotherapy recipes like this, you can pick up a copy on Amazon. Have specific questions? Email us at [email protected]
If you haven't noticed, this website is full of helpful free information and articles! We are more than just a recipe website.
We recommend that you start with our page on Cooking Tips for Cancer Fighters. That's the hub where all of our most useful information is stored. Including information on how to combat mouth sores, nausea, loss of appetite and metallic tastes!
You can also sign-up for a FREE digital class that fits your schedule HERE.
Don't forget to drop a bookmark on CookingForChemo.org