Baked Potato Soup (Print-Friendly Version)
Thick soup packed with bacon, cheddar, chives, and buttery potatoes for all-around comfort.
# Ingredients You'll Need:
→ Main Ingredients
01 -
About 2 pounds of russet potatoes, peeled and cut into 1-inch cubes
02 -
3/4 teaspoon kosher salt
03 -
Six thick-cut bacon slices, chopped into 1-inch bits
04 -
One large yellow onion, diced
05 -
Three cloves of minced garlic
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Two tablespoons of unsalted butter
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1/4 cup all-purpose flour
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3 1/2 cups chicken broth
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Two cups of half and half
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3/4 cup sour cream
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1/2 teaspoon freshly ground black pepper
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Two cups of shredded cheddar cheese
13 -
1/8 cup finely diced chives
# How to Make It:
01 -
Get the cheddar cheese grated and measure out the sour cream and half and half. Let the dairy stuff sit at room temperature.
02 -
Cut the bacon into 1-inch pieces. In a big pot on low heat, cook the bacon until it’s crispy, turning it occasionally. Set aside the bacon, keeping 2 tablespoons of the drippings in the pot.
03 -
In a stockpot, put the cubed potatoes. Add salt and cover them with an inch of water. Let them boil gently for 20 minutes or until soft enough to fork. Drain and lightly mash the potatoes. Set aside.
04 -
Toss the diced onion into the pot with the leftover bacon drippings. Sauté over medium heat for about 5 minutes until it softens. Mix in minced garlic and butter, and cook for another minute until fragrant.
05 -
Sprinkle the flour over the onion mix. Whisk it constantly for one minute to get rid of the raw flour taste.
06 -
Add in the chicken broth. Use a silicone spatula to scrape up any bacon bits stuck to the bottom of the pot.
07 -
Gradually stir in the half and half. Bring it up to just boiling, then lower it to a simmer. Fold in the mashed potatoes, sour cream, and black pepper until everything's smooth.
08 -
Take the soup off the heat. For a super creamy texture, blend it using an immersion blender or work in batches with a countertop blender, if you'd like.
09 -
Slowly add in the shredded cheddar cheese, stirring until it's melted and the soup is mixed well. Make sure the soup isn't too hot when adding cheese to keep it smooth and creamy.
10 -
Scoop the soup into bowls and top it with crispy bacon and chopped chives. Serve right away.
# Extra Information:
01 -
Shredding cheddar cheese from a block works better for melting; skip pre-shredded options due to anti-caking agents that can affect creaminess.
02 -
If you're swapping milk for half and half, warm the milk first to dodge curdling, but the texture will be a bit thinner.
03 -
The soup will thicken as it sits; add warm broth to thin it back when reheating if needed.
04 -
To keep it, let it cool down completely then pop it in the fridge for up to 3 days or freeze it in airtight containers for as long as 3 months.