Bob Evans Cheddar Baked Potato Soup Recipe

Bob Evans Cheddar Baked Potato Soup is the kind of comforting, hearty dish that makes you feel like you’re wrapped in a warm blanket on a chilly day. If you’ve ever had the pleasure of enjoying a bowl of this soup at one of their restaurants, you know it’s rich, creamy, and packed with all the flavors that make baked potatoes so irresistible. The combination of creamy cheese, tender potatoes, and crispy bacon makes each spoonful feel like a hug in a bowl.

But what if you could bring that same indulgent experience to your own kitchen? Lucky for you, I’ve got a detailed recipe for Bob Evans Cheddar Baked Potato Soup that you can easily recreate. Whether you’re looking for a cozy dinner or a crowd-pleasing starter, this soup is a guaranteed hit.

Let’s dive into the ingredients, instructions, and all the little tricks that make this recipe as close to the restaurant’s version as possible. By the end of this, you’ll be able to serve up a deliciously creamy, cheesy, and potato-packed bowl of comfort anytime you want!

Bob Evans Cheddar Baked Potato Soup Recipe

Now that you’re ready to get started, let’s walk through the step-by-step recipe. We’ll make sure you understand each element of the process, from prepping the ingredients to finishing with that final, velvety-smooth texture that’ll have everyone coming back for seconds.

Ingredients Needed

Before you can dive into the cooking process, you need to make sure you have all the right ingredients on hand. Here’s what you’ll need:

• 4 medium-sized russet potatoes – The heart of any baked potato soup, these potatoes are starchy, so they break down nicely and create a thick, hearty base for the soup.
• 2 tablespoons of unsalted butter – For sautéing the onions and creating a rich, savory flavor.
• 1 small onion – Finely chopped, this adds a little sweet depth to the soup.
• 2 cloves garlic – Minced, garlic enhances the savory element of the soup and makes everything taste a little more delicious.
• 4 cups of chicken broth – Adds depth to the soup and gives it that rich, hearty base. You can also use vegetable broth if you prefer a vegetarian version.
• 2 cups of heavy cream – This is what turns the soup into a creamy, luscious bowl of goodness.
• 1 cup of shredded sharp cheddar cheese – For that unmistakable cheese flavor that makes this soup so irresistible.
• 1 cup of sour cream – Adds a nice tang and creaminess to balance the richness of the cheese.
• ½ teaspoon salt – For seasoning.
• ½ teaspoon pepper – For some mild heat and flavor enhancement.
• 1 teaspoon of dried thyme – This aromatic herb brings warmth and depth to the soup.
• 1 cup of cooked bacon crumbles – You can’t have baked potato soup without crispy bacon! The salty, crispy bits will elevate the dish to new levels.
• Green onions – Sliced, for garnish. They add a fresh, crisp contrast to the richness of the soup.

Cooking Instructions

Now that you’ve got all your ingredients ready, let’s get into the fun part: cooking! Here’s a detailed breakdown of the steps:

1. Prep The Potatoes

   • Start by washing the potatoes thoroughly to remove any dirt. Since the skins will be included in the soup, you want them nice and clean. You can peel the potatoes if you prefer, but leaving the skin on adds texture and extra flavor.
   • Cut the potatoes into bite-sized cubes to ensure they cook evenly.

2. Cook The Bacon

   • In a large stockpot or Dutch oven, cook the bacon over medium heat until crispy. This usually takes about 5-7 minutes, depending on the thickness of your bacon.
   • Once cooked, transfer the bacon to a paper towel to drain excess fat. Crumble it into small pieces and set it aside for later.

3. Sauté The Onion And Garlic

   • In the same pot, melt the butter over medium heat.
   • Add the chopped onions and cook for about 5 minutes, stirring occasionally, until they soften and become translucent.
   • Add the minced garlic and cook for an additional 1-2 minutes, until fragrant. Be careful not to burn the garlic, as it can turn bitter quickly.

4. Cook The Potatoes

   • Add the cubed potatoes to the pot and stir to combine with the onions and garlic.
   • Pour in the chicken broth and bring everything to a boil. Once boiling, reduce the heat and let it simmer for 10-15 minutes, or until the potatoes are tender and easily pierced with a fork.

5. Add The Cream And Seasoning

   • Once the potatoes are tender, stir in the heavy cream, salt, pepper, and thyme. Bring it back to a simmer and cook for another 5 minutes.
   • Using an immersion blender or regular blender, purée about half of the soup mixture to make it creamy while keeping some potato chunks for texture. If you don’t have an immersion blender, carefully transfer part of the soup to a blender, purée, and return it to the pot.

6. Add The Cheese And Sour Cream

   • Reduce the heat to low and stir in the shredded cheddar cheese and sour cream. Stir until the cheese is fully melted and the soup is smooth and creamy.
   • Taste and adjust seasoning if necessary, adding more salt, pepper, or thyme as needed.

7. Serve

   • Ladle the soup into bowls and top with crumbled bacon, sliced green onions, and extra cheddar cheese. Serve hot with crusty bread on the side for dipping.

Ingredient Insights

Each ingredient in this soup plays a key role in creating that perfect, balanced flavor. Here’s a breakdown:

• Russet Potatoes: These starchy potatoes break down nicely in the soup, thickening it naturally while giving it that hearty, comforting texture. Their skin also adds a nice chew and earthiness to the overall flavor.
• Cheddar Cheese: Sharp cheddar provides a bold, tangy flavor that pairs beautifully with the richness of the cream. It melts beautifully and helps to create that velvety texture.
• Heavy Cream & Sour Cream: The creaminess from both heavy cream and sour cream is essential for giving the soup its luscious, velvety consistency. Sour cream also adds a subtle tang that cuts through the richness.
• Bacon: Crispy bacon adds a much-needed crunch and savory depth to each bite. It’s the perfect topping to contrast with the creamy soup base.

Expert Tips

To really nail this recipe and make it as close to the Bob Evans version as possible, consider these expert tips:

• Use a Blend of Potatoes: For an even richer texture, combine russet potatoes with Yukon gold potatoes. The Yukon golds are creamier and will add a smoother texture to the soup.
• Sauté the Bacon Drippings: After cooking the bacon, use the leftover drippings to sauté the onions and garlic for an added layer of flavor.
• Don’t Skip the Blender Step: Blending part of the soup will give it that signature creamy consistency without being completely smooth. If you prefer chunkier soup, pulse the immersion blender just a few times for a more rustic texture.
• Serve Immediately: This soup is best served fresh and hot. If you need to reheat it later, do so gently over low heat to avoid curdling the cream.

Recipe Variations

One of the best parts of this soup is that it’s versatile! You can switch up the ingredients to suit your preferences or dietary needs:

• Vegetarian Version: Skip the bacon and use vegetable broth instead of chicken broth. You can add some roasted vegetables or a sprinkle of smoked paprika for extra flavor.
• Low-Carb Version: Instead of potatoes, use cauliflower to create a lighter version of this soup. You’ll still get the creamy texture, and the cauliflower will soak up the flavors beautifully.
• Spicy Version: Add a chopped jalapeño or a dash of hot sauce for a little heat. If you like a spicy kick, this will take the soup to a whole new level.
• Double the Cheese: For an extra cheesy experience, add a blend of cheeses like Monterey Jack or Gouda. This makes the soup even creamier and more indulgent.

Final Words

Bob Evans Cheddar Baked Potato Soup is a timeless recipe that combines all the best elements of comfort food: cheese, bacon, potatoes, and cream. It’s perfect for any occasion, whether you’re having a cozy night in or entertaining guests. The beauty of this recipe is in its simplicity and versatility. You can easily tweak it to suit your taste, and the result is always a bowl of creamy, cheesy, and downright satisfying soup.