Baked Potato Soup is one of those cozy meals that feels like a warm hug on a chilly day. Picture this: a bowl of creamy, hearty soup packed with all the flavors of your favorite baked potato. Who wouldn’t want to indulge in the comforting combination of crispy bacon, melted cheddar cheese, and rich sour cream? Not only does this soup satisfy your cravings, but it also brings back fond memories of family dinners and gatherings. The beauty of making Baked Potato Soup lies in its simplicity. With just a handful of ingredients and straightforward steps, you can whip up a delicious pot of happiness in no time. So, grab your apron, and let’s get cooking!
Why This Recipe Works
This Baked Potato Soup creates a luscious base that’s steeped in flavor, thanks to the rich combination of bacon, cheddar cheese, and creamy textures. By simmering the potatoes until they’re fork-tender, then blending them into the mix, we guarantee a thick and satisfying soup that retains the essence of comforting baked potatoes. The bacon drippings enhance the flavor profile, providing a deep, savory undertone that ties the ingredients together beautifully.
Why You’ll Love This Baked Potato Soup
This Baked Potato Soup is not just a dish; it’s an experience. It warms you from the inside out on chilly evenings and brings memories of cozy gatherings and family dinners. Loaded with crispy bacon, melted cheese, and fresh chives, every spoonful offers a delightful blend of flavors and textures. Whether you’re serving it on its own or as part of a larger meal, it’s bound to become a staple in your home.
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 all-purpose flour
- 3 ½ cups chicken broth
- 2 cups half-and-half
- ¾ cup sour cream
- ½ teaspoon pepper
- 2 cups shredded cheddar cheese
- ⅛ cup chives, finely diced
Prep Work for Baked Potato Soup
Prepare the Dairy
Begin by shredding the cheese from a block and measuring out the sour cream and half-and-half. It’s helpful to let these ingredients sit at room temperature for about 30 minutes before using them. This little trick ensures that they blend easily into the warm soup later.
Cooking Instructions for Baked Potato Soup
Cook the Bacon
Cut the bacon into 1-inch squares using kitchen shears. In a large pot, cook the bacon over low heat, stirring occasionally, until it’s crispy. Removing the bacon once it’s done is essential to keep it crunchy for topping later. Be sure to leave behind about 2 tablespoons of the drippings in the pot; this fat is where a lot of flavor comes from!
Prepare the Potatoes
Next, peel the russet potatoes and cut them into 1-inch cubes. Place these in a stockpot and cover with water—aim for about 1 inch above the potatoes. Add ¾ teaspoon salt to the water and boil gently for 20 minutes, or until they are fork-tender. After draining the potatoes, gently mash them with a fork, leaving a few chunks for texture. This step is crucial for that comforting, rustic feel of the soup.
Sauté the Onions and Garlic
Now, return to that pot with the bacon drippings. Add the diced onion and cook for about 5 minutes, until softened. Following that, add the minced garlic and butter, cooking for an additional minute until you smell that amazing aroma filling your kitchen.
Incorporate the Flour
Whisk in the flour and stir with a silicone spatula for 1 full minute to eliminate the raw flour taste. This step helps thicken your soup beautifully. Be sure to keep stirring; you want to create a nice base without lumps.
Combine the Broth
Pour in the chicken broth while scraping any golden bits from the bottom of the pot to infuse the soup with extra flavor. As the mixture heats up, slowly incorporate the half-and-half. Bring it to a gentle boil before reducing to a simmer. This slow approach lets all the flavors meld together nicely.
Mix in the Potatoes and Cream
Now, it’s time to add the mashed potatoes to the pot. Gently mix in the sour cream and pepper, creating that creamy texture characteristic of baked potato soup. This is where the magic happens—each spoonful will be silky and delicious!
Optional Blending
For a smoother consistency, consider using an immersion blender to blend the mixture directly in the pot. Alternatively, you can carefully transfer it to a blender in batches. If you choose this route, remember to return the mixture to the pot once blended. Blending is optional, so go with what you prefer!
Add the Cheese
Sprinkle in the shredded cheddar cheese and stir until it’s completely melted. Take care to ensure the base of the soup isn’t too hot when adding cheese; this helps it combine smoothly without clumping.
Final Touches
Before diving in, garnish your Baked Potato Soup with the reserved bacon and freshly diced chives. These finishing touches add a lovely crunch and a pop of color to your dish, making it even more inviting.
Serving Suggestions
Enjoy your Baked Potato Soup with a side of crusty bread or a fresh garden salad. Top each bowl with additional cheese and crispy bacon bits for extra flair. It also pairs beautifully with a cold, refreshing beverage, making it a well-rounded meal.
Tips for Success
- Ensure your potatoes are cooked until completely tender for easy mashing.
- Let your cheese sit at room temperature before adding for better melting.
- Adjust the seasoning to your taste; feel free to sprinkle in a pinch of garlic powder or onion powder for an extra layer of flavor if desired.
Variations
- Add Protein: For those seeking a heartier meal, incorporate shredded chicken or crumbled sausage for added richness.
- Vegetarian Option: Swap chicken broth for vegetable broth and leave out the bacon for a delicious vegetarian version that still packs tons of flavor.
- Spicy Twist: If you’re in the mood for some heat, add jalapeños or a dash of hot sauce to the soup for an unexpected kick.
Storage Tips
If you find yourself with leftover Baked Potato Soup, store it in an airtight container in the refrigerator for up to 3 days. When you’re ready to enjoy it again, add a splash of chicken broth or half-and-half while reheating to restore creaminess.
Pairing Ideas
To round out this meal, pair the soup with a crisp, light salad or a hearty sandwich. A glass of chilled white wine or even a classic iced tea will elevate your dining experience, making it even more delightful.
FAQs
What type of potatoes are best for Baked Potato Soup?
Russet potatoes are ideal due to their fluffy texture when cooked, making them perfect for mashing.
Can I freeze Baked Potato Soup?
Yes, it freezes well! Store it in airtight containers for up to 3 months. Thaw it overnight in the refrigerator before reheating.
How can I make the soup gluten-free?
Substitute the all-purpose flour with a gluten-free flour blend or cornstarch to thicken the soup.
Can I add extra vegetables to the soup?
Absolutely! Chopped carrots, celery, or even corn can be added to enhance nutrition and flavor.
What can I serve with Baked Potato Soup?
Try pairing it with a simple side salad, garlic bread, or a sandwich for a complete meal.
This Baked Potato Soup is the ultimate comfort food that perfectly balances creamy, savory flavors with the nostalgia of hearty home cooking. Each bite invites warmth and satisfaction, making it a wonderful addition to any mealtime spread. Enjoy this delightful soup with friends or family and perhaps create a new cherished tradition in your kitchen!
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Baked Potato Soup
This Baked Potato Soup is a heartwarming delight that combines creamy textures with the savory goodness of crispy bacon and melted cheese. Perfect for cozy gatherings!
- Total Time: 55 minutes
- Yield: 6 servings 1x
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 all-purpose flour
- 3 ½ cups chicken broth
- 2 cups half-and-half
- ¾ cup sour cream
- ½ teaspoon pepper
- 2 cups shredded cheddar cheese
- ⅛ cup chives, finely diced
Instructions
- Cook bacon in a pot until crispy and set aside, leaving drippings.
- Peel and cube potatoes, boil in salted water until fork-tender, then mash.
- Sauté onions in bacon drippings, add garlic and butter.
- Whisk in flour, incorporate chicken broth and half-and-half, bring to boil then simmer.
- Mix in mashed potatoes, sour cream, and pepper; blend if desired.
- Stir in cheese until melted, garnish with bacon and chives before serving.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Use russet potatoes for the best texture.
Let dairy ingredients come to room temperature for better mixing.
Adjust seasoning to taste and consider additional spices for flavor.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 3
- Sodium: 800
- Fat: 20
- Saturated Fat: 10
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 32
- Fiber: 4
- Protein: 12
- Cholesterol: 40
