Description
Comfort meets culinary magic in this creamy baked potato soup that warms hearts and satisfies souls. Hearty potatoes, crisp bacon bits, and rich cheese create a delightful symphony you’ll savor down to the last spoonful.
Ingredients
Scale
Main Ingredients:
- 4 large russet potatoes (2 lbs)
- 3 1/2 cups chicken broth
- 2 cups half and half
- 2 cups shredded cheddar cheese
- 6 slices thick cut bacon
Flavor Enhancers:
- 1 large yellow onion
- 3 cloves garlic, minced
- 2 tablespoons butter
- 1/4 cup flour
- 3/4 cup sour cream
- 1/8 cup chives, finely diced
Seasonings:
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
Instructions
- Carefully slice bacon into bite-sized squares using sharp kitchen shears, rendering fat slowly in a large pot over gentle heat. Watch as pieces initially crowd the pan but gradually shrink and crisp.
- Remove crispy bacon pieces, reserving two tablespoons of drippings in the pot, setting meat aside for later garnishing.
- Peel potatoes and chop into uniform cubes. Submerge in water, seasoning with salt, and simmer until tender enough to mash effortlessly. Drain and gently break down potatoes into rustic chunks.
- Sauté diced onions in remaining bacon fat until translucent and softened, developing rich underlying flavors.
- Introduce minced garlic and butter, allowing aromatics to bloom for a brief moment without browning.
- Sprinkle flour into the mixture, continuously stirring to eliminate raw flour’s starchy taste and create a smooth roux.
- Pour chicken broth, using a silicone spatula to deglaze the pot and incorporate any flavorful browned bits stuck to the bottom.
- Slowly stream half and half into the simmering liquid, maintaining a gentle temperature to prevent curdling.
- Fold in mashed potatoes, creating a velvety base. Incorporate sour cream and freshly ground pepper for depth.
- Optional: Use an immersion blender to achieve a more uniform, creamy consistency, being careful not to over-process.
- Reduce heat and gradually introduce shredded cheese, stirring continuously to ensure smooth melting.
- Allow soup to rest briefly, letting flavors meld and texture thicken naturally.
- Garnish with crispy bacon fragments and freshly chopped chives, serving immediately for optimal temperature and taste.
Notes
- Prep ingredients ahead of time to ensure smooth cooking flow and reduce stress during recipe execution.
- Room temperature dairy helps create a smoother, more consistent soup texture without potential curdling.
- Using kitchen shears for cutting bacon provides more precise and uniform pieces compared to a knife.
- Boiling potatoes gently prevents breaking and maintains their structural integrity for better soup consistency.
- Cooking flour for a full minute eliminates raw taste and develops a richer, more complex flavor profile.
- For a lighter version, substitute half and half with whole milk or use turkey bacon as a healthier alternative.
- Blending partially or fully transforms the soup’s texture from chunky to silky smooth, catering to different preferences.
- Gradually adding cheese prevents clumping and ensures a creamy, evenly distributed melted cheese throughout the soup.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dinner, Lunch, Appetizer
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 440
- Sugar: 3 g
- Sodium: 1000 mg
- Fat: 25 g
- Saturated Fat: 14 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 14 g
- Cholesterol: 60 mg