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Baked Potato Soup Recipe

Baked Potato Soup Recipe
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★★★★★

4.8 from 6 reviews

This creamy and comforting Baked Potato Soup features tender chunks of russet potatoes simmered in a rich broth with bacon, onions, garlic, and cheddar cheese. Perfect for chilly days, this soup combines smooth and chunky textures, enhanced by savory bacon bits and fresh chives for garnish. It’s an easy-to-make dish that delivers the classic flavors of a loaded baked potato in a warm, hearty soup.

Ingredients

Scale

Potatoes and Seasoning

  • 4 large russet potatoes (about 2 lbs.)
  • ¾ teaspoon salt

Bacon and Aromatics

  • 6 slices thick cut bacon
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 2 tablespoons butter

Soup Base

  • 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 cheddar cheese
  • 1/8 cup chives, finely diced

Instructions

  1. Prep work: Shred the cheddar cheese from a block and measure out the sour cream and half and half. Let all these dairy ingredients sit out at room temperature to avoid curdling during cooking.
  2. Cook the bacon: Cut bacon into 1-inch squares. In a large pot over low heat, cook the bacon pieces until crisp, stirring occasionally as they shrink. Remove and set aside, leaving 2 tablespoons of drippings in the pot.
  3. Prepare potatoes: Peel and cut the russet potatoes into 1-inch cubes. Place them in a stock pot and cover with water by 1 inch. Add salt and boil gently for about 20 minutes or until very tender. Drain and gently mash. Set aside.
  4. Sauté aromatics: In the pot with bacon drippings, add the diced onion and cook for about 5 minutes until softened. Add minced garlic and butter, and cook for another minute.
  5. Make roux: Whisk in the flour and continue stirring with a silicone spatula for a full minute to cook out the raw flour taste.
  6. Add liquids: Slowly whisk in the chicken broth, scraping the bottom of the pot to loosen flavorful bacon bits. Then gradually add the half and half, bringing the mixture to a boil before reducing to a simmer.
  7. Combine potatoes: Stir in the mashed potatoes, sour cream, and pepper until fully incorporated.
  8. Blend (optional): Remove from heat. For a creamier, smoother consistency, use an immersion blender or process in batches in a blender until desired texture is reached.
  9. Add cheese: Gradually sprinkle in the shredded cheddar cheese, stirring gently until melted and combined. Make sure the soup base isn’t too hot to ensure the cheese melts smoothly and creamy.
  10. Serve: Garnish with the reserved bacon pieces and finely diced chives. Serve immediately and enjoy!

Notes

  • The optional blending step creates a creamier soup but can be skipped for a chunkier, rustic texture.
  • Using room temperature dairy ingredients helps prevent curdling when added to hot soup.
  • Be sure to cook the flour fully in the roux to avoid a raw flour taste in the finished soup.
  • Adjust the consistency by adding extra broth if the soup becomes too thick as it sits.
  • For a vegetarian version, substitute vegetable broth and omit bacon, adding smoked paprika for a hint of smoky flavor.

Nutrition

Keywords: baked potato soup, creamy potato soup, comfort food, bacon potato soup, cheddar cheese soup

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