Baked Potato Soup is a creamy, comforting dish with the rich flavors of cheddar cheese, crispy bacon, and savory potatoes. This hearty soup is perfect for chilly evenings, offering a blend of smooth texture and a hint of smoky flavor from the bacon. The addition of sour cream and chives elevates the dish, making it a favorite comfort food for all. Serve it with a warm crusty bread for a complete meal!
This Baked Potato Soup is a creamy, comforting dish that's perfect for cozy dinners or chilly evenings. Packed with the flavors of cheddar cheese, crispy bacon, and savory potatoes, it’s a rich and hearty soup that satisfies.
INGREDIENTS
- Russet Potatoes (4 large, approx. 2 lbs): These starchy potatoes break down nicely, adding thickness and a creamy texture to the soup.
- Salt (3/4 teaspoon): Enhances the natural flavors of the ingredients, especially in the potatoes and broth.
- Thick-Cut Bacon (6 slices): Adds a smoky, savory flavor to the soup, along with a crispy texture when used as a garnish.
- Yellow Onion (1 large, diced): Provides a subtle sweetness and depth to the soup base.
- Garlic (3 cloves, minced): Adds an aromatic and slightly pungent flavor, enhancing the savory profile of the soup.
- Butter (2 tablespoons): Used in making the roux, which thickens the soup and adds richness.
- Flour (1/4 cup): Combines with butter to create the roux, giving the soup a creamy and thick consistency.
- Chicken Broth (3 1/2 cups): Forms the liquid base of the soup, adding flavor and depth.
Additional Ingredients
- Half and Half (2 cups): Adds creaminess and a silky texture without making the soup too heavy.
- Sour Cream (3/4 cup): Provides tanginess, balancing the richness of the cheese and bacon.
- Black Pepper (1/2 teaspoon): Adds a bit of spice and complements the savory flavors in the soup.
- Shredded Cheddar Cheese (2 cups): Melts into the soup, providing a cheesy flavor that complements the potatoes.
- Chives (1/8 cup, finely diced): Used as a garnish for a fresh, mild onion flavor and color contrast.
INSTRUCTIONS
- Step 1: Prep the Ingredients
- Shred the cheddar cheese, measure out the sour cream, and allow the half and half to sit at room temperature. This helps the ingredients blend smoothly into the soup.
- Step 2: Cook the Bacon
- Using kitchen shears, cut the bacon into 1-inch pieces. Cook in a large pot over low heat, rotating occasionally. The pieces will shrink as they cook. Once crisp, remove them from the pot and set aside, leaving about 2 tablespoons of bacon drippings in the pot.
- Step 3: Boil the Potatoes
- While the bacon cooks, peel and cube the potatoes. Place them in a stock pot, covering with 1 inch of water. Add salt and boil for about 20 minutes until very fork-tender. Drain the potatoes and gently mash them. Set aside.
- Step 4: Sauté Onion and Garlic
- In the pot with bacon drippings, add diced onion. Cook until softened, about 5 minutes, then add minced garlic and butter. Cook for an additional minute until fragrant.
- Step 5: Create the Roux
- Whisk in flour and use a silicone spatula to stir as it cooks for 1 minute. This step removes the raw flour taste and helps thicken the soup.
- Step 6: Add Broth and Half & Half
- Pour in the chicken broth, stirring to lift any browned bits from the pot for added flavor. Slowly add the half and half, bringing the mixture to a gentle boil, then reduce to a simmer.
- Step 7: Incorporate Potatoes and Sour Cream
- Stir in the mashed potatoes, sour cream, and black pepper. For a smoother texture, use an immersion blender or transfer the soup to a blender in batches.
- Step 8: Add Cheese
- Gradually sprinkle in the shredded cheddar cheese, stirring until it melts. Ensure the soup base isn’t too hot, as this helps the cheese melt smoothly without clumping.
- Step 9: Serve
- Garnish each bowl with chives and reserved bacon pieces. Serve hot and enjoy this comforting bowl of creamy goodness!
Serving and Storage Tips
- Serve this Baked Potato Soup hot, garnished with crispy bacon pieces, chives, and extra shredded cheese if desired. Pair it with crusty bread or a fresh salad for a complete meal.
- Store any leftover soup in an airtight container in the refrigerator for up to 3 days. The flavors develop over time, making it even more delicious!
- To reheat, warm the soup over low heat on the stovetop, stirring occasionally. Add a splash of broth or half and half if it has thickened too much.
Helpful Notes
- For a thicker soup, reduce the amount of chicken broth slightly or mash the potatoes more thoroughly.
- If you prefer a chunkier texture, skip the blending step and leave some potato pieces intact.
- Feel free to experiment with different cheeses, such as Monterey Jack or Gouda, for added flavor complexity.
Tips from Well-Known Chefs
- Chef Gordon Ramsay suggests adding a splash of Worcestershire sauce to potato soups for a subtle, savory depth.
- Chef Ina Garten recommends using fresh herbs like thyme or rosemary as garnish to elevate the flavor profile.
- Chef Rachael Ray advises cooking the bacon slowly over low heat to render maximum flavor and achieve crispy, even pieces.
Why You'll Love This Recipe
- This Baked Potato Soup is incredibly creamy, thanks to the combination of cheddar cheese, sour cream, and half and half.
- It’s a comforting, hearty soup that’s perfect for chilly days or cozy nights in.
- Easy to customize with toppings like extra cheese, green onions, or even a dollop of sour cream for added richness.
Variations
- For a vegetarian option, swap chicken broth with vegetable broth and omit the bacon.
- Add diced ham for a smoky twist, or stir in cooked, shredded chicken for added protein.
- Make it spicy by adding a pinch of cayenne pepper or topping with diced jalapeños.