Ingredients
Key Ingredients for a Perfect Baked Potato Soup
- Russet Potatoes (2 lbs., about 4 large potatoes): Known for their starchy texture, russet potatoes create a creamy base for the soup when mashed.
- Thick Cut Bacon (6 slices): Adds a savory, smoky flavor that complements the potatoes.
- Yellow Onion (1 large): Provides a sweet and slightly sharp flavor that enhances the overall taste of the soup.
- Garlic (3 cloves, minced): Adds depth and a hint of spice.
- Butter (2 tablespoons): Adds richness and helps sauté the vegetables.
- Flour (1/4 cup): Thickens the soup to a perfect consistency.
- Chicken Broth (3 ½ cups): Forms the base of the soup, adding a savory layer.
- Half and Half (2 cups): Provides creaminess without the heaviness of full cream.
- Sour Cream (¾ cup): Adds tanginess and a creamy texture.
- Cheddar Cheese (2 cups, shredded): Melts into the soup for a velvety finish.
- Chives (1/8 cup, finely diced): Fresh, mildly onion-like, and perfect for garnishing.
Instructions
- Cooking the Bacon and Prepping the Potatoes:
In a large pot, cook the bacon pieces over low heat. Stir occasionally until they become crisp and golden brown. Remove the bacon with a slotted spoon and set aside, leaving about 2 tablespoons of bacon drippings in the pot. While the bacon is cooking, bring a stockpot of salted water to a gentle boil. Add the cubed potatoes and cook for about 20 minutes or until they are fork-tender. Drain and gently mash the potatoes, then set aside. - Sautéing Onions and Garlic:
Add the diced yellow onion to the pot with the bacon drippings. Sauté over medium heat for about 5 minutes, or until the onions become translucent and fragrant. Add the minced garlic and cook for another minute, stirring frequently to prevent burning. - Making the Soup Base with Chicken Broth and Half and Half:
Stir in the butter until melted, then add the flour. Cook for 1 minute while stirring constantly to remove the raw flour taste. Gradually add the chicken broth, scraping up any browned bits from the bottom of the pot with a silicone spatula to add flavor. Slowly pour in the half and half, stirring continuously. Bring the mixture to a gentle boil, then reduce the heat to a simmer. - Adding Potatoes, Sour Cream, and Seasonings:
Stir the mashed potatoes into the soup base, followed by the sour cream and black pepper. Mix until everything is well combined and smooth. - Blending for the Perfect Consistency:
For a creamier texture, use an immersion blender directly in the pot or transfer the soup in batches to a countertop blender. Blend until the soup reaches your desired consistency, either fully smooth or leaving some chunks for texture. - Incorporating Cheese for a Smooth Finish:
Gradually sprinkle the shredded cheddar cheese into the soup, stirring constantly. Ensure the soup base isn’t too hot to prevent the cheese from becoming grainy. Continue stirring until the cheese has melted and the soup is creamy and thick.
Notes
Serving Suggestions
How to Serve Baked Potato Soup for Maximum Flavor
- Garnishing Tips: Chives, Bacon, and More:
Serve the soup hot, garnished with crispy bacon pieces, a sprinkle of finely diced chives, and a little extra shredded cheddar cheese on top for added flavor and presentation. - Best Side Dishes to Serve with Baked Potato Soup:
Pair this rich and creamy soup with a fresh green salad, crusty bread, or a warm batch of homemade biscuits for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner