Baked Potato Soup
Baked Potato Soup is the epitome of comfort food, combining the heartiness of baked potatoes with the creamy, rich texture of a well-seasoned broth. This recipe elevates the simple potato to a warming, indulgent dish perfect for chilly evenings or whenever you crave a soothing meal. Featuring a blend of savory bacon, sharp cheddar cheese, and smooth sour cream, this soup promises to satisfy your comfort food cravings.
Why You Should Try This Recipe:
This Baked Potato Soup stands out for its depth of flavor and comforting qualities. Cooking the potatoes until fork
tender and gently mashing them creates a thick, hearty base, while the addition of crisp bacon, sautéed onion, and garlic infuses the soup with a savory richness. The combination of half and half with sour cream adds a luxurious creaminess, and the cheddar cheese melts into the soup for an extra layer of flavor. It’s a complete meal in a bowl that’s both satisfying and surprisingly simple to make.
Ingredients Needed:
- Potatoes: 4 large russet potatoes for a starchy, thick base.
- Savory Additions: Thick-cut bacon for crunch and flavor, yellow onion, and garlic for aromatic depth.
- Thickening Agents: Butter and flour to create a roux, enriching the soup’s texture.
- Liquids: Chicken broth and half and half for the soup base, adding richness and creaminess.
- Seasonings: Salt, pepper, and chives for added flavor and garnish.
- Cheese: Shredded cheddar cheese for a gooey, cheesy touch.
- Creaminess: Sour cream for a tangy contrast to the savory elements.
Storage Info:
Baked Potato Soup can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat on the stove over medium heat, adding a little extra broth or milk if the soup has thickened too much in the fridge. For best quality, it’s recommended to add the bacon and chives garnish fresh when serving leftovers.
Helpful Tips:
- Letting the cheese, sour cream, and half and half come to room temperature before adding them to the soup helps prevent curdling and ensures a smooth consistency.
- Cooking the flour for a full minute after adding it to the sautéed onion and garlic mixture cooks off the raw flour taste and contributes to a richer flavor in the soup.
- If you prefer a chunkier soup, mash the potatoes lightly. For a smoother soup, use an immersion blender or carefully blend in batches with a stand blender.
FAQ about Baked Potato Soup:
- Can I make this soup vegetarian? Yes, you can substitute the chicken broth with vegetable broth and omit the bacon or use a vegetarian bacon alternative.
- Can I use pre-shredded cheese? While convenient, pre-shredded cheese often contains anti-caking agents that can affect the smoothness of the soup. Shredding cheese from a block tends to melt better.
- Is there a lighter version of this soup? For a lighter soup, you can use low-fat milk instead of half and half, light sour cream, and a reduced-fat cheese. However, the texture and flavor will be slightly different.
Baked Potato Soup is a delicious way to enjoy the flavors of a baked potato with all the fixings in a comforting, spoonable form. Whether for a cozy night in or serving a crowd, this soup is sure to warm hearts and fill bellies with its creamy, savory goodness.
Creamy Baked Potato Soup
Equipment
- Large pot
- Silicone spatula
- Blender or immersion blender
Ingredients
- 4 large russet potatoes approximately 2 lbs
- ¾ teaspoon salt
- 6 slices thick-cut bacon
- 1 large yellow onion
- 3 cloves garlic minced
- 2 tablespoons butter
- ¼ cup all-purpose flour
- 3 ½ cups Chicken broth
- 2 cups half and half
- ¾ cup sour cream
- ½ teaspoon pepper
- 2 cups shredded cheddar cheese
- 1/8 cup chives finely diced
Instructions
Prep Work:
- Shred the cheddar cheese from a block and measure out the sour cream and half and half. Let them sit at room temperature.
Cooking Instructions:
- Cut the bacon into 1-inch squares using kitchen shears. Cook in a large pot over low heat, rotating occasionally until crisp. Remove and set aside, leaving 2 tablespoons of drippings in the pot.
- While the bacon cooks, peel and dice the potatoes into 1-inch cubes. Add to a stockpot, covering them with 1 inch of water. Boil gently for 20 minutes or until very fork-tender. Drain, then gently mash and set aside.
- Add the diced onion to the pot with the bacon drippings and cook until softened, about 5 minutes.
- Add minced garlic and butter, cooking for an additional minute.
- Whisk in flour, stirring with a silicone spatula as the flour cooks for 1 full minute to remove the raw flour taste.
- Pour in the chicken broth, using a silicone spatula to loosen any bacon remnants from the bottom of the pot for added flavor.
- Slowly pour in the half and half. Bring to a boil, then reduce to a simmer.
- Stir in the mashed potatoes, followed by the sour cream and pepper.
- Remove from heat. If desired, blend with an immersion blender or transfer to a blender in batches for a creamier consistency.
- Gradually sprinkle shredded cheese and stir until combined. Ensure the soup base isn't too hot, as it may prevent the cheese from melting smoothly. The soup will continue to thicken as it sits.
- Garnish with diced chives and bacon before serving.
Notes
Ensure to blend the soup in batches if using a blender to avoid overfilling.
Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.
