Baked Potato Soup
User Reviews
5
Baked Potato Soup
Description
Baked Potato Soup uses russet potatoes peeled and cubed, boiled until tender, and combined with bacon cooked crisp to introduce a smoky flavor. Onions and garlic sautéed in butter and bacon fat build a savory base. Dry white wine is briefly boiled to lift any browned bits and add acidity before flour is added to make a roux for thickness. Chicken stock and cream create a rich broth that gently simmers the potatoes further until very soft.
The soup is finished by mixing in shredded cheddar cheese and generous amounts of sour cream, which provide sharpness and tang. Minced chives sprinkled as garnish offer a mild oniony freshness that cuts through the richness. The soup is thick, creamy, and satisfying with a smooth mouthfeel, accented by crunchy bacon pieces.
This soup is best served hot, alone or alongside crusty bread. Leftovers can be stored for a few days and reheated gently to maintain texture. Adjusting thickness with extra stock or water is supported to suit preference.
Notes advise servings yield about six large bowls or 8 cups. Thinning with water or stock is recommended if the soup becomes too thick. Leftovers keep up to three days and reheat well both on stovetop or microwave.
Ingredients
- 4 large russet potato peeled and cubed
- 6 lices Bacon cut into 1-inch squares, thick cut
- 3 tablespoons butter
- 1 large onion diced
- 4 cloves garlic minced
- 1/2 cup white wine dry
- 1/4 cup flour
- 4 cups chicken stock low-sodium
- 1 cup heavy cream
- 2 cups cheddar cheese shredded, divided, medium
- 1 1/4 cups sour cream plus more for topping
- salt to taste
- black pepper to taste
- 1 ounce chives minced
Instructions
- Add the potatoes to a large pot and cover with water. Mix in 1 tablespoon of salt and bring to a boil. Once potatoes are fork tender, drain and set aside.
- Meanwhile, heat a large Dutch oven to medium heat and cook the bacon until crisp (about 7-10 minutes) then remove to a plate with a slotted spoon. Leave 3 tablespoons of bacon fat in the pot.
- Next, turn the heat to medium-low and add the butter and onions to the pot and cook until soft (about 5-7 minutes). Add the garlic and cook until fragrant (about 1 minute).
- Add the wine and bring to a boil for 1 minute while scraping the bottom of the pot to remove any brown bits. Then reduce the heat to medium and add the flour. Cook the flour for 1 minute stirring to thoroughly incorporate.
- Next, add the low-sodium chicken stock and the potatoes and again bring to a boil. Once boiling, lower the heat to a simmer. Simmer until the potatoes are very soft (about 10-12 minutes).
- Next, add the cream. Stir and simmer until well incorporated (about 3 minutes).
- Turn off the heat and add the sour cream, and 1 1/2 cups of cheddar cheese. Taste test and adjust salt and pepper to taste. For a soup with more texture, use a potato masher or leave it as is. For a creamier soup use an immersion blender.
- Top each bowl of soup with the chives, the remaining cheddar cheese, crumbled bacon, and additional sour cream. Enjoy!
Notes
- This recipe yields about six large bowls or 8 cups of soup, making it good for family meals or leftovers.
- If the soup is too thick, thin it by adding water or low-sodium chicken stock to reach desired consistency.
- Store leftovers in the refrigerator and consume within three days; reheat gently on stovetop or in microwave.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 543 kcal
% Daily Value*
| Calories | 543kcal | 27% |
| Carbohydrates | 33.1g | 11% |
| Protein | 20g | 40% |
| Fat | 35.2g | 54% |
| Saturated Fat | 17.2g | 86% |
| Cholesterol | 97mg | 32% |
| Sodium | 997mg | 42% |
| Potassium | 940mg | 20% |
| Fiber | 4.2g | 17% |
| Sugar | 2.8g | 6% |
| Calcium | 73mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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