Baked Potato Soup
User Reviews
5
Baked Potato Soup
Description
This Baked Potato Soup recipe centers on simmered russet potatoes mashed gently to maintain some texture, layered with cooked thick-cut bacon and sautéed onions. Garlic and butter enrich the base, while a flour roux thickens the broth composed of chicken stock and half and half. Sour cream is incorporated near the end to add creaminess and tang. The cooking process carefully balances melding the flavors without over-smoothing the potatoes, providing a comforting creamy soup with rustic bits of potato.
The soup’s flavor is savory with smoky bacon notes and mild sharpness from cheddar cheese sprinkled on top. The texture offers a creamy broth with tender potato chunks and crisp bacon throughout. It's ideal for cooler weather or when a filling, warming dish is desired.
Serve the soup hot, garnished with shredded cheese and fresh chives. It pairs well with crusty bread or a fresh salad for a complete meal. Portions yield about 2.5 quarts total, enough for multiple servings.
The recipe advises using a quality melting cheese for smooth texture and suggests letting dairy ingredients reach room temperature to avoid curdling. Leftover soup can be refrigerated for up to three days or frozen up to three months.
Ingredients
- 4 russet potatoes equal to 2 lbs, large
- ¾ teaspoon salt
- 6 lices Bacon thick cut
- 1 yellow onion large
- 3 cloves garlic minced
- 2 Tablespoon butter
- ¼ cup flour
- 3 ½ cups chicken broth
- 2 cups half and half
- ¾ cup sour cream
- ½ teaspoon black pepper
- 2 cups cheddar cheese shredded
- 1/8 cup chives finely diced
Instructions
Prep Work
- Shred the cheese from a block, measure out the sour cream and half and half. Let them all sit out at room temperature.
Cooking Instructions
- Cut the bacon into 1-inch squares with kitchen shears. Cook in a large pot over low heat, rotating occasionally. They’ll overlap at first but will shrink down as they cook. Remove and set aside once crisp. Leave 2 Tablespoons of drippings in the pot.
- While the bacon cooks, peel the potatoes and cut them into 1-inch cubes. Add to a stock pot and cover the potatoes with 1 inch of water. Add the salt and boil gently for 20 minutes or until very fork tender. Drain, then gently mash. Set aside.
- Add the diced onion to the pot with the bacon drippings and cook until softened, about 5 minutes.
- Add garlic and butter and cook 1 more minute.
- Whisk in flour, use a silicone spatula to stir as the flour cooks for 1 full minute to remove the raw flour taste.
- Add the chicken broth. Use a silicone spatula to loosen any bacon remnants from the bottom of the pot, this will add flavor.
- Slowly add the half and half. Bring to a boil, then reduce to a simmer.
- Stir in the potatoes, then mix in the sour cream, and pepper.
- Remove from heat. If desired, blend with an immersion blender or transfer it to a blender in batches. (I prefer to do this for a creamier and smoother consistency.)
- Gradually sprinkle with shredded cheese and stir until combined. Make sure the base of the soup isn’t too hot or the cheese won’t melt creamy and smooth. The soup will continue to thicken as it sits.
- Garnish with chives and bacon, serve!
Notes
- This recipe yields about 2.5 quarts (10 cups) of soup, with serving sizes just over 1 cup each.
- Use soft, smooth melting cheeses like Cracker Barrel Sharp Yellow Cheese to ensure creaminess; avoid aged cheeses that do not melt well.
- Avoid pre-shredded bagged cheeses containing cellulose, which prevents smooth melting.
- Allow sour cream, half and half, and cheese to come to room temperature before adding to the soup to prevent curdling.
- If substituting milk for half and half, warm the milk before adding to maintain smooth texture.
- Store soup in airtight containers in the refrigerator for up to 3 days or freeze for up to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 482 kcal
% Daily Value*
| Calories | 482kcal | 24% |
| Carbohydrates | 28g | 9% |
| Protein | 16g | 32% |
| Fat | 34g | 52% |
| Saturated Fat | 18g | 90% |
| Cholesterol | 89mg | 30% |
| Sodium | 968mg | 40% |
| Potassium | 729mg | 16% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 756IU | 15% |
| Vitamin C | 15mg | 17% |
| Calcium | 317mg | 32% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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