Charleston's Baked Potato Soup
Charleston's Baked Potato Soup is a rich, creamy potato soup made with a roux base of butter and flour or cornstarch, chicken broth, cream/milk, potatoes, and seasonings like onion, oregano, parsley, salt and pepper.
Charleston's Baked Potato Soup
Y'all, let me tell you about this Charleston's Baked Potato Soup situation I've gotten myself into. Now, I'm not one to gush over restaurant chains or anything, but there's just something about this soup that has had me hooked for years. Thick, velvety, potato-y perfection in a bowl - it's straight up comfort food bliss.
For those not in the know, Charleston's is this casual dining spot that was big in the 90s, slinging out American classics like burgers, sandwiches, and of course, their legendary baked potato soup. Sadly, they closed up shop in my area years ago, leaving me in potato soup purgatory. That is, until I decided enough was enough and got cooking up my own version.
Now, I've tried more potato soup recipes than I can count over the years, but nothing ever quite captured that Charleston's magic...until now. This homemade twist takes that signature thick, creamy base and kicks it up about twelve notches with some smoky, savory upgrades.
We're talking a velvety blend of russet potatoes, heavy cream, garlic, and a smoky Dutch cheese called gouda. Not just any gouda though - smoked gouda. This cheese packs in an unreal depth of flavor with those savory, bacon-y notes. It's the kind of smoky oomph that makes you go "Mmhmm, now that's what I'm talkin' about."
But wait, there's more! To double down on the smokiness, I'm adding a dash of smoked paprika because why not. A little kick from white pepper balances it all out. Then, to send it over the flavored edge, crispy bits of prosciutto get sprinkled over top, adding that salty, savory, crunchy texture contrast.
The end result? A soul-satisfyingly rich soup that tastes like a backyard cookout in a bowl. It's got that unmistakable, luscious potato base, but with these incredible smoky, savory dimensions from the cheese, spices, and crispy pork topping.
Each spoonful is like a warm, edible hug. It's downright insanely good is what it is. Not to mention, a million times better than anything you'd get from Charleston's back in the day. Sorry Charleston's, but your soup has been one-upped!
Now, a disclaimer - this is not your average light n' lean soup situation. We're dealing with full-fat dairy, cheese, cured pork - the works. It's an indulgent, decadent treat for when you really want to spoil yourself. But hey, with flavors this incredible, it's worth every calorie-packed bite in my book.
So if you're craving some serious cold-weather comfort or just need to treat yo'self, do yourself a favor and whip up a batch of this smoky, creamy Charleston's-inspired potato soup ASAP. Idle hands are the quarantine devil's plaything, so you might as well make good use of that time by eating something downright heavenly.
Charleston's Baked Potato Soup with Smoked Gouda and Crispy Prosciutto
Charleston's Baked Potato Soup: A Creamy, Smoky Indulgence
prep time with cook time.
Serves 6 and contains approximately 550 calories per serving.
American / Soup
Ingredients
- 6 cups chicken broth
- 4 large russet potatoes, peeled and diced
- 4 tbsp unsalted butter
- 1 large leek, thinly sliced (white and light green parts only)
- 3 garlic cloves, minced
- 1/4 cup all-purpose flour
- 2 cups heavy cream
- 1 cup milk
- 8 oz smoked gouda cheese, shredded
- 1 tsp smoked paprika
- 1/2 tsp white pepper
- 4 slices prosciutto, chopped
- Chopped chives for garnish
Directions
- In a large pot, bring the chicken broth to a boil over high heat. Add the diced potatoes and cook for 10-12 minutes until fork tender. Remove from heat and reserve 1 cup of the potato cooking liquid.
- In a separate large pot or dutch oven, melt the butter over medium heat. Add the sliced leeks and cook for 2-3 minutes until softened. Add the garlic and cook 1 minute more until fragrant.
- Whisk in the flour and cook for 2 minutes, creating a thick roux. Gradually whisk in the heavy cream, milk, and reserved potato cooking liquid. Bring to a simmer.
- Remove 2 cups of the potato chunks from the broth with a slotted spoon and mash with a potato masher or fork until smooth. Stir the mashed and whole potato chunks into the cream sauce along with the shredded smoked gouda, smoked paprika, and white pepper.
- Allow to simmer for 10-15 more minutes, stirring frequently, until thickened to your desired consistency.
- Meanwhile, cook the chopped prosciutto in a skillet over medium-high heat for 5-7 minutes until crispy. Drain on a paper towel-lined plate.
- Serve the soup garnished with crispy prosciutto bits and chopped chives.
For this Charleston's Baked Potato Soup with Smoked Gouda and Crispy Prosciutto, I practically take the classic potato soup concept but adds some unique elements:
- Smoked gouda for an extra rich, smoky, melty cheese factor
- Leeks and garlic for subtle aromatic flavors
- Smoked paprika for an underlying smoky essence
- White pepper for a little extra bite
- Crispy prosciutto bits to garnish and add a salty, crispy, savory crunch
The combination of the smoked cheese, smoky spice, creamy potatoes, and crispy, savory prosciutto creates a multi-layered flavor experience unlike any other baked potato soup out there. Let me know if you'd like me to modify or expand the recipe further!
Rated 4.9 by 27 reviewers.
Recipe Tags: Charleston's Baked Potato Soup, Charleston's Baked Potato Soup Recipe
Published by: Dish Dupes
Charleston's Baked Potato Soup FAQ
What is Charleston's Baked Potato Soup? Charleston's Baked Potato Soup was the signature soup served at the Charleston's restaurant chain, which was popular in the 1990s. It was a thick, creamy potato soup made with a roux base, potatoes, cream/milk, and seasonings.
Why is this recipe different from the original Charleston's version? While replicating the classic flavors, this recipe puts a unique smoky, savory twist on the soup by adding smoked gouda cheese, smoked paprika, and crispy prosciutto garnish. It elevates the flavor profile.
What type of potatoes should I use? Russet potatoes are recommended for their starchy, fluffy texture once cooked. They mash smoothly into the soup while still leaving some chunks.
Can I use a different type of cheese instead of smoked gouda? Smoked gouda provides an incredible depth of smoky, savory flavor. However, you could substitute another smoked cheese like smoked cheddar or even use a bold cheese like aged white cheddar.
Do I have to use heavy cream or can I substitute milk? Heavy cream creates the richest, most velvety texture. However, you can use milk or a milk/cream blend - just know the soup won't be quite as luscious and creamy.
What can I use instead of prosciutto if I don't have it? Crispy cooked bacon bits or even fried prosciutto chips would be great smoky, salty, crunchy garnish alternatives to the crispy prosciutto.
Can I make this soup vegetarian? Yes, you can make a vegetarian version by omitting the prosciutto and using vegetable broth instead of chicken broth. Use olive oil or vegan butter in place of the regular butter.
How can I thicken the soup if it's too thin? Make a slurry by whisking together equal parts melted butter and flour until smooth, then vigorously whisk it into the simmering soup until it reaches your desired thick, creamy consistency.
How long does the soup keep for leftovers? This soup will keep well refrigerated in an airtight container for 3-4 days. It may thicken more as it cools, so you may need to add a splash of broth or milk when reheating.
What goes well with this creamy potato soup? Crisp green salads, crusty bread or rolls, roasted vegetables, and protein additions like grilled chicken or steak would all pair nicely with this rich, savory soup.
