Description
Baked Potato Soup
Cozy up with a bowl of this rich and creamy Baked Potato Soup! Inspired by everyone’s favorite loaded baked potato, this soup is packed with comforting flavors of crispy bacon, cheddar cheese, sour cream, and soft potatoes. Perfect for chilly evenings, it delivers that comforting taste in every spoonful, making it a family favorite.
4 large russet potatoes (2 lbs)
¾ tsp salt
6 slices thick-cut bacon
1 large yellow onion, diced
3 cloves garlic, minced
2 tbsp butter
¼ cup flour
3½ cups chicken broth
2 cups half and half
¾ cup sour cream
½ tsp pepper
2 cups shredded cheddar cheese
⅛ cup chives, finely diced
Directions:
1. Cook bacon until crispy. Set aside.
2. Boil peeled, cubed potatoes in salted water until tender, then mash.
3. Sauté onion in bacon drippings, add garlic, then flour.
4. Gradually add broth, half and half, potatoes, sour cream, and pepper.
5. Blend for creaminess, add cheese, bacon, and chives.
Prep Time: 10 mins
Kcal: 482 kcal per serving
Step-by-Step Guide
1. Prepare the Potatoes: Peel and cube the 4 russet potatoes. Place them in a large pot, cover with water, add ¾ tsp salt, and bring to a boil. Cook for 15-20 minutes until very tender. Drain and mash them roughly, leaving some small chunks for texture.
2. Cook the Bacon: In a large Dutch oven or soup pot, cook the 6 bacon slices over medium heat until crispy. Transfer to a paper towel-lined plate. Once cool, crumble. Leave 2 tablespoons of bacon drippings in the pot.
3. Build the Soup Base: Add the diced onion to the drippings and cook until soft (5 mins). Add minced garlic and cook for 1 minute. Stir in 2 tbsp butter until melted, then sprinkle in ¼ cup flour. Cook, stirring constantly, for 2 minutes to form a roux.
4. Combine Liquids and Potatoes: Gradually whisk in 3½ cups chicken broth, ensuring no lumps remain. Whisk in 2 cups half and half. Add the mashed potatoes, ½ tsp pepper, and bring to a gentle simmer.
5. Finish the Soup: Remove from heat. Stir in ¾ cup sour cream until fully incorporated. Using an immersion blender, briefly blend part of the soup for creaminess while keeping texture. Alternatively, blend 2 cups of soup in a standard blender and return it to the pot. Over low heat, stir in 2 cups shredded cheddar cheese until melted.
6. Serve: Ladle soup into bowls and top with crumbled bacon, extra cheese, a dollop of sour cream, and fresh chives.
Serving Suggestions
This hearty soup is a meal on its own, but perfect pairings elevate it. Serve with a side of crusty bread, garlic toast, or soft pretzel rolls for dipping. A simple side salad with a tangy vinaigrette cuts through the richness. For the full loaded potato experience, set up a topping bar with extra bacon, cheese, sour cream, chives, and even jalapeños or green onions.
How-to Summary
To make Baked Potato Soup: 1) Boil and mash potatoes. 2) Cook and crumble bacon. 3) Sauté onion and garlic in drippings, make a roux with butter and flour. 4) Whisk in broth and half and half, add potatoes and pepper. 5) Off heat, stir in sour cream, blend slightly for creaminess, then melt in cheese. 6) Garnish with bacon and chives.
Frequently Asked Questions
Can I make this soup ahead of time? Yes, but store it without the final garnishes. Reheat gently on the stove, adding a splash of broth or half and half if it thickens too much.
How can I make this soup lighter? Use milk instead of half and half, low-fat sour cream, and reduce the cheese. You can also use turkey bacon.
Can I use an alternative to russet potatoes? Yukon Gold potatoes are an excellent substitute. They are naturally creamier and don’t require peeling.
My soup is too thick. How do I thin it? Simply stir in additional chicken broth or half and half until you reach your desired consistency.
Can I freeze this soup? Freezing is not recommended due to the dairy (half and half, sour cream), which can separate and become grainy upon thawing.
Common Mistakes to Avoid
- Over-blending: Avoid blending the entire soup into a smooth puree. The texture of potato chunks is key to the “baked potato” feel.
- Adding cheese over high heat: Always add cheese off the direct heat or on very low heat to prevent it from becoming stringy or breaking.
- Not cooking the flour: When making the roux, cook the flour with the fat for a full 2 minutes to eliminate the raw flour taste.
- Boiling after adding dairy: Once half and half and sour cream are added, only simmer gently. Boiling can cause curdling.
Conclusion
This Baked Potato Soup is the ultimate comfort food, transforming classic loaded potato flavors into a warm, satisfying bowl. With its creamy base, hearty potatoes, and savory toppings, it’s a foolproof recipe guaranteed to please a crowd. By following the detailed steps and avoiding common pitfalls, you can create a restaurant-quality soup that’s perfect for any cozy night in. Enjoy the delicious results of this simple, flavorful dish.