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Baked Potato Soup Recipe

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★★★★★

4.6 from 116 reviews

This creamy and comforting Baked Potato Soup recipe features tender potatoes, crispy bacon, sharp cheddar cheese, and a blend of savory ingredients simmered together for a rich and hearty meal. Perfect for a cozy dinner, it combines mashed baked potatoes with a luscious broth base, enhanced with sour cream and fresh chives.

Ingredients

Scale

Soup Base

  • 4 large russet potatoes (about 2 lbs)
  • ¾ teaspoon salt
  • 6 slices thick cut bacon
  • 1 large yellow onion, diced
  • 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 black pepper

Toppings

  • 2 cups shredded sharp cheddar cheese
  • 1/8 cup finely diced chives
  • Crispy cooked bacon pieces (reserved from bacon)

Instructions

  1. Prepare Ingredients: Shred the cheddar cheese from a block and measure out the sour cream and half and half. Allow them to come to room temperature to help achieve a smoother soup texture.
  2. Cook Bacon: Using kitchen shears, cut bacon into 1-inch squares. Cook in a large pot over low heat, stirring occasionally, until crisp. Remove the cooked bacon pieces and set aside. Leave 2 tablespoons of bacon drippings in the pot for flavor.
  3. Boil Potatoes: Peel the potatoes and cut into 1-inch cubes. Add to a stock pot with 1 inch of water above them, salt lightly, and boil gently for 20 minutes or until very fork tender. Drain and gently mash the potatoes. Set aside.
  4. Sauté Aromatics: Add diced onions to the pot with the bacon drippings and cook over medium heat until softened, about 5 minutes. Add minced garlic and butter, cooking for an additional minute to meld flavors.
  5. Make Roux: Whisk in flour to the pot and stir continuously with a silicone spatula for 1 full minute to cook out the raw flour taste and create a roux base.
  6. Add Liquids: Gradually whisk in chicken broth, scraping the pot’s bottom to loosen bacon bits and deepen flavor. Follow by slowly adding half and half. Bring mixture to a boil, then reduce heat to a simmer.
  7. Combine Potatoes and Cream: Stir the mashed potatoes into the simmering broth, then mix in sour cream and black pepper. Remove from heat.
  8. Blend (Optional): For a creamier and smoother texture, use an immersion blender directly in the pot or transfer the soup to a blender in batches and puree until desired consistency is reached.
  9. Add Cheese: Gradually sprinkle shredded cheddar cheese into the soup, stirring slowly to melt without overheating. The soup should be warm but not boiling to ensure creamy cheese incorporation.
  10. Serve: Garnish with finely diced chives and reserved crispy bacon pieces. Enjoy the soup warm as a hearty, comforting meal.

Notes

  • Allowing dairy ingredients to come to room temperature prevents curdling and promotes smooth melting.
  • Adjust thickness by controlling the amount of half and half or chicken broth used.
  • Blending the soup is optional but recommended for a velvety consistency.
  • Use sharp cheddar cheese for a more pronounced flavor.
  • Leftovers keep well refrigerated for 3-4 days and reheat gently to avoid breaking.

Keywords: baked potato soup, creamy potato soup, loaded potato soup, comforting soup recipe, cheddar cheese soup, bacon potato soup

Find it online: https://topreci.com/baked-potato-soup-recipe/