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.

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