Have you ever had that comforting bowl of Bob Evans soup? If not, you’re missing out. If you have, you’re likely nodding your head in agreement that it’s the kind of meal that fills your home with warmth, flavor, and an overall sense of well-being. Bob Evans is known for producing classic American comfort food, and their soups are no exception. They’re creamy, hearty, and made with ingredients you can trust.
The best part? You don’t need to go to a restaurant to enjoy it. With a little bit of time and some key ingredients, you can recreate the magic of Bob Evans’ soup right in your own kitchen. Whether you’re craving something creamy, spicy, or even a bit tangy, making your own version of Bob Evans soup means you can adjust the flavors to your liking.
Now, let’s dive into how you can make a delicious, homemade Bob Evans-inspired soup, step-by-step, without any hassle. Ready? Let’s get cooking!
Bob Evans Soup Recipe
There are a few soups from Bob Evans that stand out in terms of flavor and popularity: their famous potato soup and broccoli cheddar soup are top contenders. For this recipe, we’re going to focus on making a creamy, velvety Potato Soup, a true classic. It’s rich, comforting, and packed with flavor – perfect for a cozy night in or serving at a gathering.
Ingredients Needed
Before we start cooking, let’s go over the ingredients you’ll need for this mouthwatering soup. Here’s your shopping list:
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Russet Potatoes – 4-5 medium-sized (peeled and diced)
- Potatoes provide the creamy texture and serve as the soup’s hearty base. Russets work best because they break down well during cooking, thickening the soup naturally.
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Butter – 3 tablespoons
- Butter is essential for creating that rich, velvety base that we all love in potato soup. It adds flavor and enhances the creaminess.
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Onion – 1 small, finely chopped
- Onions bring a savory depth and slight sweetness to the soup, balancing out the richness of the cream and butter.
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Garlic – 2 cloves, minced
- A touch of garlic brings warmth and aromatic depth to the soup, complementing the earthiness of the potatoes.
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Chicken Broth – 4 cups
- This is the liquid foundation of the soup, adding both flavor and a bit of saltiness. If you prefer a vegetarian version, vegetable broth works just as well.
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Heavy Cream – 1 cup
- The heavy cream gives the soup its rich, smooth texture. You could use half-and-half for a lighter version, but the full cream provides the authentic, indulgent texture you’re aiming for.
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Milk – 1 cup
- Milk dilutes the richness of the cream just slightly while maintaining the smooth texture that makes this soup so satisfying.
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Salt and Pepper – To taste
- These basic seasonings are necessary to bring out the flavors. Start with a pinch of salt and a few cracks of pepper, and adjust as needed.
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Cheddar Cheese – 1 cup, shredded
- Adding shredded cheddar at the end gives the soup its signature cheesy, creamy finish. Bob Evans is known for its cheesy soups, and this ingredient takes the flavor to the next level.
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Green Onions or Chives – For garnish
- Fresh green onions or chives add a little zing and color to your bowl of soup, making it visually appealing and adding a bit of fresh flavor to balance the richness.
Cooking Instructions
Now that we’ve gathered everything, let’s get into the cooking process. Don’t worry, this is an easy recipe to follow.
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Prep The Potatoes
- Peel and dice your russet potatoes into bite-sized cubes. You want them small enough to cook quickly but not so small that they turn into mush when they soften.
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Sauté Onion & Garlic
- In a large pot, melt the butter over medium heat. Once melted, add the chopped onion and sauté it for 2-3 minutes, until it becomes translucent. Add the minced garlic and sauté for another minute, ensuring the garlic doesn’t burn.
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Cook The Potatoes
- Add your diced potatoes to the pot and stir to combine with the onions and garlic. Let them cook for 5 minutes, stirring occasionally, so they get a little bit of color and flavor.
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Add Broth & Simmer
- Pour in the chicken broth and bring it to a boil. Once boiling, reduce the heat and let it simmer for 15-20 minutes, or until the potatoes are tender and can be pierced easily with a fork.
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Mash The Potatoes
- Using a potato masher or the back of a spoon, mash a few of the potatoes in the pot. This will thicken the soup, giving it that creamy consistency without needing to use flour or cornstarch.
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Add Cream & Milk
- Stir in the heavy cream and milk, and let the soup simmer for an additional 5 minutes, allowing the flavors to combine and the soup to thicken.
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Season
- Add salt and pepper to taste. If you like your soup a little more flavorful, feel free to add a pinch of cayenne pepper or smoked paprika for an extra kick.
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Add Cheese
- Stir in the shredded cheddar cheese, allowing it to melt into the soup. This will make the soup wonderfully creamy and cheesy.
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Serve
- Ladle the soup into bowls and garnish with fresh green onions or chives. You can also add a sprinkle of extra cheese on top if you want an even cheesier bite.
Ingredient Insights
- Potatoes: When choosing potatoes, russets are your go-to because they break down and help thicken the soup. Waxy potatoes, like red potatoes, won’t provide that same creamy, velvety texture.
- Heavy Cream vs. Milk: The combination of heavy cream and milk creates the perfect balance of richness and lightness. If you use only milk, the soup will be less creamy, and if you only use cream, it may be too thick for some. Mixing both is the secret to that perfect velvety texture.
- Cheese: Cheddar is the go-to cheese for this recipe, but feel free to experiment with other cheeses like Gruyère or a combination of different aged cheddars for more complexity.
Expert Tips
- Slow-Cook It: If you have the time, consider cooking this soup in a slow cooker. Combine all your ingredients (minus the dairy) and let it cook on low for 6-7 hours. Add the cream and cheese in the last 30 minutes to keep it creamy.
- Smooth Soup: If you prefer a super smooth texture, you can use an immersion blender to purée the soup once the potatoes are soft. This will give you a silky-smooth consistency.
- Toppings Galore: While chives or green onions are the classic topping, don’t hesitate to get creative with sour cream, bacon bits, croutons, or even a drizzle of hot sauce for an extra layer of flavor.
- Make It Vegan: Swap out the butter for olive oil or a vegan butter alternative, and use coconut milk or oat milk instead of cream and regular milk. Nutritional yeast can be used as a cheesy alternative.
Recipe Variations
As much as Bob Evans’ potato soup is iconic, there are plenty of ways to make this recipe your own. Here are some variations to try:
- Bacon Lovers’ Delight: Fry up some crispy bacon and crumble it into the soup for a smoky, salty crunch that adds great flavor.
- Loaded Potato Soup: Top your soup with bacon, shredded cheese, sour cream, and chives for a “loaded” version that takes things to the next level.
- Broccoli and Cheese: Add some fresh or frozen broccoli in the last 10 minutes of cooking for a broccoli cheddar twist that’s equally delicious.
- Spicy Potato Soup: If you’re into heat, throw in some diced jalapeños, a sprinkle of red pepper flakes, or even a splash of hot sauce for a spicy kick.
Final Words
This Bob Evans-inspired potato soup is the ultimate comfort food. It’s easy to make, full of rich flavors, and can be customized to suit your preferences. Whether you’re feeding the family or treating yourself to a cozy dinner, this soup is bound to be a crowd-pleaser. Plus, it’s the type of dish that only gets better after a day or two, making it perfect for meal prepping.