Description
Creamy baked potato soup brings comfort straight from grandma’s kitchen, blending rustic charm with rich, smooth flavors. Hearty ingredients and simple preparation make you crave a warm bowl that hugs your soul with each delightful spoonful.
Ingredients
Scale
Main Ingredients:
- 4 large russet potatoes (approx. 2 lbs. / 907 grams)
- 3 1/2 cups chicken broth
- 2 cups half and half (or milk)
- 2 cups shredded cheddar cheese
- 6 slices thick-cut bacon
Aromatics and Seasonings:
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 2 tablespoons butter
- 1/4 cup flour
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
Garnish:
- 3/4 cup sour cream
- 1/8 cup chives, finely diced
Instructions
- Render bacon pieces in a large pot over low heat until crispy and golden. Transfer bacon to a plate, reserving 1 tablespoon of drippings in the pot.
- Peel and cube potatoes into uniform pieces. Submerge in salted water, bringing to a rolling boil for 20 minutes until tender. Drain and gently mash potatoes, setting aside for later use.
- Sauté diced onions in reserved bacon drippings over medium heat for 5 minutes until translucent. Add minced garlic and butter, cooking for an additional minute to release aromatic flavors.
- Incorporate flour into the onion mixture, stirring continuously for 1 minute to eliminate raw flour taste. Slowly pour chicken broth, scraping bottom of pot to capture browned bits. Gradually add half and half, bringing to a gentle boil, then reduce to a simmer.
- Fold mashed potatoes into the liquid base, stirring in sour cream and black pepper. For a smoother consistency, use an immersion blender or carefully transfer to a standard blender.
- Incorporate shredded cheddar cheese gradually, stirring until completely melted and integrated. Mix in most of the reserved bacon and chopped chives, reserving some for garnish.
- Ladle soup into serving bowls, topping with remaining bacon crumbles, extra cheese, and fresh chives. Serve immediately while piping hot.
Notes
- Bacon Tip: Save some crispy bacon bits for topping to add a delightful crunch and extra flavor to each serving.
- Potato Texture Hack: For a smoother soup, use a potato ricer or food mill instead of mashing to create an ultra-creamy consistency.
- Dairy-Free Adaptation: Swap half and half with coconut milk or unsweetened almond milk, and use vegan cheese alternatives for a plant-based version.
- Make-Ahead Magic: This soup can be prepared in advance and stored in the refrigerator for up to 3 days, allowing flavors to develop and intensify.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 486
- Sugar: 3 g
- Sodium: 730 mg
- Fat: 30 g
- Saturated Fat: 17 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 41 g
- Fiber: 4 g
- Protein: 14 g
- Cholesterol: 76 mg