Baked Potato Soup

An Introduction to Baked Potato Soup

Welcome to the world of comfort food! This Baked Potato Soup should have been the first recipe I ever shared. It’s the ultimate cozy delight and, quite possibly, my favorite soup of all time. And trust me, I’m quite particular about my soups.

What makes this soup so special? It’s everything you love about a loaded baked potato: bacon, chives, cheese, butter—the works. Let’s dive into this delightful recipe, complete with some handy tips you’ll want to check out.

Why You’ll Love This Recipe

This Baked Potato Soup is like a warm hug in a bowl. It’s creamy, rich, and packed with flavors that remind you of a classic baked potato. Whether you’re preparing it for a family dinner or a cozy night in, this soup is sure to become a household favorite.

Kitchen Equipment You’ll Need

• Large pot
• Stock pot
• Kitchen shears
• Silicone spatula
• Immersion blender or regular blender (optional)

Ingredients

• 4 large russet potatoes (about 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

Step-by-Step Instructions

Prep Work

• Shred the cheese from a block, then measure out the sour cream and half and half. Let them sit at room temperature.

Cooking Instructions

• Cut the bacon into 1-inch squares using kitchen shears. Cook in a large pot over low heat, stirring occasionally. Remove and set aside once crispy, leaving 2 tablespoons of drippings in the pot.
• As the bacon cooks, peel and dice the potatoes into 1-inch cubes. Place them in a stock pot, cover with water, and add salt. Boil gently for 20 minutes or until fork tender. Drain and gently mash. Set aside.
• Add the diced onion to the bacon drippings and cook until softened, about 5 minutes.
• Add garlic and butter, cooking for 1 more minute.
• Whisk in the flour, stirring as it cooks for 1 minute to eliminate the raw flour taste.
• Add the chicken broth and use a spatula to scrape any bacon bits from the bottom of the pot for added flavor.
• Slowly incorporate the half and half. Bring the mixture to a boil, then reduce to a simmer.
• Stir in the mashed potatoes, sour cream, and pepper.
• Remove from heat. Blend with an immersion blender or in batches using a regular blender for a creamier consistency, if desired.
• Gradually add the shredded cheese, stirring until smooth. Ensure the soup is not too hot, or the cheese may not melt properly.
• Garnish with chives and bacon, and serve!

Tips for Success

• For the best texture, shred your own cheese from a block instead of using pre-shredded cheese.
• Let the half and half and sour cream come to room temperature to prevent curdling.
• Adjust the consistency of the soup by adding more chicken broth if it becomes too thick.

Additional Tips and Variations

• For a vegetarian version, skip the bacon and use vegetable broth.
• Add a pinch of cayenne pepper for a spicy kick.
• Top with additional toppings like green onions or crispy fried onions for extra crunch.

Nutritional Highlights (Per Serving)

• Calories: Approximately 350
• Protein: 12g
• Fat: 20g
• Carbohydrates: 30g
• Fiber: 3g

Frequently Asked Questions (FAQ)

Can I make this soup ahead of time?

Yes, this soup stores well in the refrigerator for up to three days. Reheat gently on the stove, adding more broth if needed.

Can I freeze Baked Potato Soup?

While you can freeze it, the texture may change slightly due to the dairy content. For best results, freeze before adding the sour cream and cheese, then add them fresh when reheating.

Conclusion

This Baked Potato Soup is a surefire way to bring comfort and joy to any table. It’s rich, satisfying, and packed with all the flavors you love. I invite you to give this recipe a try and share your experience with us. Enjoy your culinary adventure!