Baked Potato Soup I

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Baked Potato Soup I to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Baked Potato Soup I, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 12 slices bacon
• 2/3 cup margarine
• 2/3 cup all-purpose flour
• 7 cups milk
• 4 large baked potatoes, peeled
• and cubed
• 4 green onions, chopped
• 1 1/4 cups shredded Cheddar
• cheese
• 1 cup sour cream
• 1 teaspoon salt
• 1 teaspoon ground black pepper

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Place bacon in a large, deep skillet

Step 2: Technique & Execution

Cook over medium heat until browned

Step 3: Technique & Execution

Drain, crumble, and set aside

Step 4: Technique & Execution

In a stock pot or Dutch oven, melt the margarine over medium heat

Step 5: Technique & Execution

Whisk in flour until smooth

Step 6: Technique & Execution

Gradually stir in milk, whisking constantly until thickened