Description
This hearty and comforting Baked Potato Soup recipe combines tender russet potatoes, crispy bacon, and sharp cheddar cheese into a creamy, flavorful soup perfect for chilly days. Rich and velvety with a smooth texture from optional blending, this soup makes a satisfying meal for the whole family.
Ingredients
Scale
Potatoes and Seasonings
- 4 large russet potatoes (equal to 2 lbs.)
- ¾ teaspoon salt
- ½ teaspoon pepper
Bacon and Aromatics
- 6 slices thick cut bacon
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 2 Tablespoons butter
Liquid and Thickening
- ¼ cup flour
- 3 ½ cups chicken broth
- 2 cups half and half
- ¾ cup sour cream
Cheese and Garnish
- 2 cups shredded cheddar cheese
- 1/8 cup chives, finely diced
Instructions
- Prep Work: Shred the cheese from a block, measure out the sour cream and half and half, and let them sit at room temperature to ensure smooth incorporation into the soup.
- Cook Bacon: Cut the bacon into 1-inch squares using kitchen shears. Cook in a large pot over low heat, turning occasionally. The bacon will overlap initially but will shrink as it cooks. Remove once crisp and set aside, leaving 2 tablespoons of bacon drippings in the pot.
- Cook Potatoes: Peel the potatoes and cut them into 1-inch cubes. Place them in a stock pot and cover with at least 1 inch of water. Add salt and boil gently for 20 minutes or until the potatoes are very fork-tender. Drain and gently mash the potatoes, then set them aside.
- Sauté Aromatics: Add the diced onion to the pot with bacon drippings and cook over medium heat until softened, about 5 minutes. Add the minced garlic and butter, cooking for an additional minute until fragrant.
- Add Flour: Whisk in the flour and stir continuously for 1 full minute using a silicone spatula to cook off the raw flour taste, forming a roux base for the soup.
- Add Liquids: Gradually pour in the chicken broth while stirring, scraping up any browned bits and bacon remnants from the bottom of the pot for added flavor. Slowly add half and half, bringing the mixture to a boil before reducing to a simmer.
- Combine Potatoes and Sour Cream: Stir the mashed potatoes into the simmering liquid, then mix in the sour cream and pepper. Remove the pot from the heat.
- Optional Blending: For a creamier, smoother soup, blend the mixture using an immersion blender directly in the pot or transfer in batches to a countertop blender. This step is optional based on your texture preference.
- Add Cheese: Gradually sprinkle the shredded cheddar cheese into the soup, stirring gently until fully melted and combined. Make sure the soup base is not too hot to avoid grainy melted cheese. The soup will thicken further as it sits.
- Garnish and Serve: Top with finely diced chives and crispy bacon pieces before serving to add fresh color and savory crunch.
Notes
- Allow dairy ingredients like half and half and sour cream to reach room temperature before adding to the soup to prevent curdling.
- Cooking bacon slowly over low heat ensures maximum crispness and keeps the fat rendered for flavor in the soup base.
- The soup can be blended fully or left chunky depending on your texture preference.
- Use sharp cheddar cheese for optimal flavor and melty texture.
- This soup thickens as it cools; add additional broth or half and half to thin if needed when reheating.
- Leftovers reheat well on the stovetop over low heat with occasional stirring to maintain creamy consistency.
