Baked Potato Soup
Indulge in the ultimate comfort food with this thick and creamy Baked Potato Soup. Loaded with crispy bacon, chives, cheddar cheese, sour cream, and tender potatoes, this soup is a delicious and easy-to-make dish that will warm you up from the inside out.
Equipment
- Large Pot
- Kitchen Shears
- Whisk
Ingredients
Main Ingredients
- 4 large russet potatoes equal to 2 lbs.
- ¾ teaspoon salt
- 6 slices thick-cut bacon
- 1 large yellow onion
- 3 cloves garlic minced
- 2 tablespoons butter
- ¼ cup flour
- 3 ½ cups chicken broth
- 2 cups half and half
- ¾ cup sour cream
- ½ teaspoon pepper
- 2 cups shredded cheddar cheese
- 1/8 cup chives finely diced
Instructions
- Cut the bacon into 1-inch squares with kitchen shears. Cook in a large pot over low heat until crisp. Remove and set aside, leaving 2 tablespoons of drippings in the pot.
- Peel the potatoes, cut them into 1-inch cubes, and boil them in a stock pot with salt until fork-tender. Drain and mash gently. Set aside.
- In the same pot with bacon drippings, cook diced onion until softened. Add garlic and butter, then whisk in flour and cook for 1 minute.
- Add chicken broth, loosening any bacon remnants from the pot for added flavor. Slowly pour in half and half, bring to a boil, then simmer.
- Stir in the mashed potatoes, sour cream, and pepper. Remove from heat and blend for a smoother consistency if desired.
- Gradually add shredded cheese and stir until combined. Ensure the soup base isn't too hot to melt the cheese smoothly.
- Garnish with chives and bacon before serving. Enjoy the creamy and flavorful Baked Potato Soup!
Notes
For an extra creamy texture, use an immersion blender to blend the soup to your desired consistency. Add a dollop of sour cream on top for added richness.