Comfort Food (Print Version)
Ingredients:
01 -
4 large russet potatoes (approx. 2 lbs), peeled and cubed.
02 -
3/4 teaspoon salt.
03 -
6 slices thick-cut bacon.
04 -
1 large yellow onion, diced.
05 -
3 cloves garlic, minced.
06 -
2 tablespoons butter.
07 -
1/4 cup flour.
08 -
3 1/2 cups chicken broth.
09 -
2 cups half and half.
10 -
3/4 cup sour cream.
11 -
1/2 teaspoon pepper.
12 -
2 cups shredded cheddar cheese.
13 -
1/8 cup chives, finely diced.
Instructions:
01 -
Shred the cheese, measure out sour cream and half and half, and let them sit at room temperature.
02 -
Cut bacon into 1-inch pieces and cook in a large pot over low heat, rotating occasionally. Once crispy, remove and set aside, leaving 2 tablespoons of bacon drippings in the pot.
03 -
While bacon cooks, add the cubed potatoes to a stock pot. Cover with 1 inch of water, add salt, and boil gently for 20 minutes until fork-tender. Drain, then gently mash and set aside.
04 -
Add diced onion to the pot with bacon drippings and cook for 5 minutes until softened. Add garlic and butter and cook for another minute.
05 -
Whisk in flour, stirring as it cooks for 1 minute to remove the raw flour taste.
06 -
Pour in chicken broth, stirring to loosen any bacon remnants from the pot. Slowly add the half and half, bringing to a boil, then reduce to a simmer.
07 -
Stir in the mashed potatoes, sour cream, and pepper. For a smoother consistency, use an immersion blender or transfer to a blender in batches.
08 -
Gradually sprinkle shredded cheese into the soup, stirring until combined. Ensure the soup isn’t too hot to prevent clumping.
09 -
Garnish with chives and bacon, then serve hot.
Notes:
01 -
Baked Potato Soup is a comforting, creamy dish loaded with savory flavors, perfect for chilly days.
02 -
The combination of cheddar cheese, bacon, and chives adds layers of richness and depth.
03 -
This soup can be made thicker or smoother depending on preference, with options to blend for a creamier texture.