Description
Baked Potato Soup is a creamy and hearty dish that combines the flavors of baked potatoes with rich cheese and bacon.
Ingredients
Scale
- 4 large russet potatoes (about 2 lb)
- ¾ teaspoon salt
- 6 slices thick-cut bacon
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 2 tablespoons butter
- ¼ cup flour
- 3 ½ cups chicken broth
- 2 cups half-and-half
- ¾ cup sour cream (room temperature)
- ½ teaspoon black pepper
- 2 cups shredded cheddar cheese
- ⅛ cup chives, finely diced
Instructions
- Shred the cheese from a block and measure the sour cream and half-and-half. Let them sit at room temperature.
- Cut bacon into 1-inch pieces and cook in a large pot over low heat until crispy. Remove and set aside. Leave 2 tablespoons of drippings in the pot.
- Peel and cube potatoes into 1-inch pieces. Place in a pot, cover with water by 1 inch, add salt, and boil gently for about 20 minutes until fork-tender. Drain and lightly mash. Set aside.
- Add onion to the bacon drippings and cook about 5 minutes until softened.
- Add garlic and butter; cook 1 minute.
- Whisk in flour and cook 1 minute to remove raw flour taste.
- Slowly add chicken broth, scraping the bottom of the pot for flavor.
- Gradually stir in the half-and-half. Bring to a boil, then reduce to a simmer.
- Stir in mashed potatoes, sour cream, and pepper.
- For a smoother soup, blend with an immersion blender or carefully blend in batches.
- Remove from heat. Gradually stir in shredded cheese until melted and smooth.
- Garnish with bacon and chives. Serve warm.
Notes
- Use freshly shredded cheese for best melting.
- Milk can replace half-and-half, but the soup will be thinner.
- Soup thickens as it sits.
- Refrigerate up to 3 days or freeze up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 482
- Sugar: 2 g
- Sodium: 968 mg
- Fat: 34 g
- Saturated Fat: 18 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 16 g
- Cholesterol: 65 mg
Keywords: Baked Potato Soup, Comfort Food, Potato Soup