Description
This creamy and comforting Baked Potato Soup combines tender chunks of russet potatoes, crispy bacon, and sharp cheddar cheese into a rich, flavorful dish perfect for chilly days. The soup is thickened with a roux made from butter and flour, enriched with half and half and sour cream, and finished with fresh chives for a touch of brightness.
Ingredients
Scale
Potatoes
- 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 flour
- 3 ½ cups chicken broth
- 2 cups half and half
Final Ingredients
- ¾ cup sour cream
- ½ teaspoon pepper
- 2 cups shredded cheddar cheese (preferably Cracker Barrel Sharp Yellow Cheese)
- 1/8 cup chives, finely diced
Instructions
- Prep the Ingredients: Shred the cheddar cheese from a block, measure out the sour cream and half and half, and let them come to room temperature to ensure smooth blending later.
- Cook the Bacon: Using kitchen shears, cut the bacon into 1-inch squares. Cook in a large pot over low heat, stirring occasionally until crisp. Remove the bacon pieces and set aside, leaving about 2 tablespoons of bacon drippings in the pot for flavor.
- Cook the Potatoes: Peel the russet potatoes and cut them into 1-inch cubes. Place them in a stock pot and cover with water by about 1 inch. Add ¾ teaspoon salt and boil gently for 20 minutes or until the potatoes are very tender when pierced with a fork. Drain and gently mash the potatoes. Set aside.
- Sauté Aromatics: Add the diced onion to the pot with the bacon drippings and cook over medium heat until softened, about 5 minutes. Add minced garlic and butter, cooking for an additional minute to release the flavors.
- Make Roux and Add Broth: Whisk in flour and stir continuously with a silicone spatula, cooking for 1 full minute to remove the raw flour taste. Gradually add chicken broth while scraping the bottom of the pot to release any browned bits for extra flavor.
- Add Dairy and Simmer: Slowly pour in the half and half. Bring the mixture to a boil and then reduce heat to a simmer.
- Combine Potatoes and Seasoning: Stir in the mashed potatoes, sour cream, and pepper. Remove from heat.
- Blend the Soup (Optional): For a creamier texture, blend the soup partially or fully with an immersion blender or in batches using a countertop blender.
- Add Cheese: Gradually sprinkle in the shredded cheddar cheese, stirring gently to combine. Ensure the soup temperature is not too hot to allow the cheese to melt smoothly without clumping.
- Finish and Serve: Garnish the soup with the crispy bacon pieces and finely diced chives. Serve warm for a hearty and delicious meal.
Notes
- Use high-quality sharp cheddar cheese like Cracker Barrel Sharp Yellow Cheese for best melting and flavor; avoid aged or crystallized cheeses.
- Avoid bagged shredded cheese which contains anti-caking agents that prevent smooth melting.
- Half and half creates a creamy texture, but milk can be used as a substitute. Heat milk in the microwave for 45 seconds before adding to the soup to prevent curdling.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
- This recipe yields approximately 2.5 quarts (10 cups) of soup, serving about 8 people.
- The recipe is featured in The Cozy Cookbook on page 36.
Nutrition
- Serving Size: 1 cup (approximately 250 ml)
- Calories: 340
- Sugar: 3g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0.3g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 11g
- Cholesterol: 75mg
