Baked Potato Soup – This Baked Potato Soup Recipe. Is the ultimate comfort food. Blending hearty potatoes, crispy bacon, and melted cheddar cheese. Into a creamy, satisfying bowl of goodness. With simple ingredients like russet potatoes, chicken broth, and half and half. This soup is perfect for warming up. On a chilly day.
I remember the first time. I made this Baked Potato Soup. My husband had been raving. About a similar soup he had at a restaurant. So I decided to recreate it at home. The whole family instantly fell in love with it. The rich, creamy texture. Paired with the savory bacon. And sharp cheddar cheese. Quickly made it a favorite. In our household. Now, it’s a regular request. Especially on those cozy nights. When we’re all craving something warm. And comforting.
What makes this Baked Potato Soup truly stands out?
This Baked Potato Soup stands out. For its rich and creamy texture. With perfectly cooked potatoes, smoky bacon, and tangy sour cream. That elevates the flavors. The addition of cheddar cheese. Makes it indulgently cheesy. While the chives add a fresh, vibrant finish. It’s a classic comfort food dish. That’s simple to prepare. And perfect for family dinners. Or gatherings.
What You Need To Make This Baked Potato Soup Recipe?
Russet Potatoes: These starchy potatoes are perfect. To create a thick. And creamy soup base. Make sure they’re peeled. And cubed evenly. To ensure they cook uniformly.
Thick Cut Bacon: The key to a rich, smoky flavor. In your soup. Use thick-cut bacon. To get nice, hearty pieces. That adds both flavors. And texture.
Yellow Onion: A staple in many soups. Yellow onions bring a mild, sweet flavor. That complements the richness of the potatoes. And bacon.
Garlic: Fresh garlic adds a subtle depth of flavor. Mince it finely. To distribute the flavor evenly throughout the soup.
Butter: Used for sautéing. And as part of the roux. Which helps thicken the soup.
Flour: Essential for thickening the soup. Without making it too heavy. Cook it well. To eliminate any raw flour taste.
Chicken Broth: Provides a flavorful base. That enhances the taste of the potatoes and bacon.
Half and Half: Adds creaminess. Without making the soup too heavy. You can use whole milk. For a lighter version. But the richness of half and half is ideal.
Sour Cream: Adds a tangy, creamy element. That balances the richness of the soup.
Cheddar Cheese: Shredded cheddar gives the soup its signature cheesy flavor. Use a good quality cheddar. For the best results.
Chives: A fresh, slightly oniony herb. That adds a nice pop of color. And flavor as a garnish.
Steps To Make Baked Potato Soup:
Step 1: Prep Work: Shred the cheddar cheese. Measure out the sour cream. And half and half. Let them all sit out. At room temperature. While you prep the rest.
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Step 2: Cook the Bacon: Cut the bacon into 1-inch squares. Using kitchen shears. In a large pot. Cook the bacon over low heat, stirring occasionally. Until crispy. Remove. And set aside on a paper towel-lined plate. Reserve 2 tablespoons of bacon drippings. In the pot.
Step 3: Prepare the Potatoes: While the bacon cooks. Peel and cube the potatoes. Into 1-inch pieces. Place them in a stock pot. Cover with water. And add salt. Boil gently for about 20 minutes. Until fork-tender. Drain. And mash gently. Set aside.
Step 4: Sauté Vegetables: In the pot with bacon drippings. Add diced onion. And cook until softened. About 5 minutes. Add minced garlic and butter. Cooking for another minute.
Step 6: Make the Roux: Sprinkle flour. Over the onions. And garlic. Stirring continuously for about a minute. To cook out the raw flour taste.
Step 7: Build the Soup Base: Gradually add chicken broth. Stirring to incorporate. And lift any flavorful bits. From the bottom of the pot. Slowly add the half and half. Bringing the mixture to a gentle boil. Then reduce to a simmer.
Step 8: Combine the Ingredients: Stir in the mashed potatoes. Followed by the sour cream. And pepper. If you prefer a smoother texture. Blend the soup with an immersion blender. Or in batches using a regular blender.
Step 9: Add Cheese: Gradually sprinkle in the shredded cheddar. Stirring until melted. And smooth. Make sure the soup isn’t too hot. When adding the cheese. To ensure it melts evenly. Without becoming grainy.
Step 10: Serve: Ladle the soup into bowls. And garnish with crispy bacon pieces. And a sprinkle of chives. Enjoy!
Tip:
For an even creamier texture. Try blending the soup in batches. After adding the potatoes. This method ensures a silky smooth consistency. But if you like a chunkier texture. Blend only a portion of the soup. Adding the cheddar cheese gradually at the end. Once the soup has slightly cooled. Helps it melt smoothly. Without curdling. Lastly, don’t skip the bacon drippings. They add a depth of flavor. That makes this soup irresistibly delicious.
Frequently Asked Questions:
Can I use a different type of potato for this soup?
Yes. While russet potatoes are ideal. For their starchy quality. And creamy texture when cooked. You can use Yukon Gold. Or even red potatoes. For a slightly different texture. And flavor.
How can I make this soup vegetarian?
To make this soup vegetarian. Substitute the chicken broth. With a robust vegetable broth. And skip the bacon. Or use a vegetarian bacon substitute. For similar smoky flavors.
What’s the best way to reheat this soup?
Reheat the soup gently on the stovetop. Over medium heat. Stirring occasionally. If the soup has thickened too much. You can thin it with a bit of milk. Or broth. Until it reaches your desired consistency.
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<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Baked Potato Soup Recipe
Ingredients
- 4 large russet potatoes approximately 2 lbs.
- ¾ tsp of salt
- 6 slices of thick-cut bacon
- 1 large yellow onion
- 3 cloves of garlic minced
- 2 tbsp of butter
- ¼ c of flour
- 3 ½ c of chicken broth
- 2 c of half-and-half
- ¾ c of sour cream
- ½ tsp of black pepper
- 2 c of shredded cheddar cheese
- 1/8 c finely chopped chives
Instructions
Preparation:
- Grate the cheese from a block. Measure out the sour cream. And half-and-half. And let them sit at room temperature.
Cooking Instructions:
- Using kitchen shears. Cut the bacon into 1-inch pieces. Cook the bacon in a large pot. Over low heat. Turning occasionally. The pieces will overlap initially. But will shrink as they cook. Once crisp, remove the bacon. And set it aside. Leaving 2 tablespoons of drippings. In the pot.
- While the bacon is cooking. Peel and dice the potatoes. Into 1-inch cubes. Place the potato cubes in a stock pot. Cover them with about 1 inch of water. Add the salt. And boil gently for approximately 20 minutes. Or until they are very tender. Drain and lightly mash the potatoes. Then set them aside.
- Add the diced onion to the pot. With the bacon drippings. And sauté for about 5 minutes. Until the onions are softened.
- Stir in the minced garlic and butter. Cooking for an additional minute.
- Sprinkle in the flour. Stirring with a silicone spatula. As it cooks for 1 minute. To remove the raw flour taste.
- Pour in the chicken broth. Using the spatula to scrape up any browned bits. From the bottom of the pot. Which will enhance the soup's flavor.
- Gradually add the half-and-half. Bringing the mixture to a boil. Before reducing it to a simmer.
- Stir in the mashed potatoes. Followed by the sour cream. And pepper.
- Remove the pot from heat. For a smoother consistency. Blend the soup. With an immersion blender. Or in batches. Using a regular blender.
- Slowly add the shredded cheese. Stirring until it's fully melted. And the soup is smooth. And creamy. Ensure the soup isn't too hot. As this could cause the cheese to clump. Instead of melting smoothly. The soup will continue to thicken. As it cools.
- Garnish with chives. And crispy bacon pieces before serving. Enjoy!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
