Description
Each spoonful of this Baked Potato Soup. Is a delicious treat. Blending the rich textures of creamy potatoes. With the sharpness of cheddar. And the crispness of bacon. To create the ultimate comfort dish. Ideal for chilly evenings. Or a fulfilling lunch. This soup transforms simple pantry staples. Into a sumptuous delight. That appeals to all ages. Itβs not just food. Itβs a comforting experience. That beckons family. And friends. To gather and share in the warmth. And the joy of a well-cooked meal.
Ingredients
4 large russet potatoes, approximately 2 lbs.
ΒΎ tsp of salt
6 slices of thick-cut bacon
1 large yellow onion
3 cloves of garlic, minced
2 tbsp of butter
ΒΌ c of flour
3 Β½ c of chicken broth
2 c of half-and-half
ΒΎ c of sour cream
Β½ 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 sautΓ© 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
To ensure this Baked Potato Soup is gluten-free. Replace the regular flour. With your choice of gluten-free flour for thickening. This modification allows you to maintain the rich. And creamy consistency. While making it safe. For those with gluten intolerance. Remember to check that all other ingredients. Such as broth and cream. Are certified gluten-free. To avoid any cross-contamination. This way, everyone can savor this comforting bowl of soup. Without any dietary concerns.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
