The Recipe That I Followed
Buttermilk Potato Soup with Bacon and Roasted Jalapeño, by Lisa Fain over at The Homesick Texan.
The recipe and blog title alone sound delicious– yumm! But truth be told, when I finished the recipe as posted, the soup tasted flat. Almost bland.
The Recipes That I Combined and Added
So I Googled other baked potato soup recipes in search of seasonings and amounts of seasonings used in other recipes. I didn’t necessarily find large amounts of other seasonings in other recipes, contributing to a POW! in flavor, but what I found was a crap ton of dairy! Geez louise, holy moly!
I added 2/3 cups of butter, 2 cups of shredded cheese, 2 cups of sour cream, and a bag of real bacon bacon bits, and oh my goodness it turned out to be delicious and yummy!!
That it takes a crap ton of varied and delicious dairy to make the baked potato soup taste so mouth watering-ly delicious. When I finished the recipe that first night I swore that I was never going to make this recipe again. A) It was way too much work with all of the chopping, and B) The fat content was insane.
What About Leftovers?
But the soup was so delicious each and every time that I warmed it up as leftovers over the course of the week, that I think I will definitely make this soup again.
Y’all, this soup is so delicious that I would actually want to make a batch for everyone that I truly love during Christmas time, in place of holiday sweets and treats. I’m being serious. This soup is a lot of work though, so it would have to be for true love.
The Final Verdict
Add enough large amounts of dairy and this will be amazing on day 1, and on day 5.
(And then go workout on day 1, and on day 5. And probably on days 2-4, of baked potato soup consumption also).