Description
Comforting Baked Potato Soup brings creamy Wisconsin cheddar and crispy bacon together in a rich, hearty bowl. Russet potatoes blend with smooth cream and savory herbs, offering a warm embrace that satisfies winter hunger while delighting taste buds.
Ingredients
Scale
Main Ingredients:
- 4 large Russet potatoes (approximately 2 pounds / 907 grams, peeled and diced)
- 6 slices thick-cut bacon (chopped into 1-inch pieces)
- 2 cups shredded cheddar cheese
- 3.5 cups (828 milliliters) chicken broth
- 2 cups (473 milliliters) half-and-half cream
Seasonings and Flavor Enhancers:
- 3 cloves garlic (minced)
- 1 large yellow onion (finely chopped)
- ½ teaspoon black pepper
- ¾ teaspoon salt (for boiling the potatoes)
- ¾ cup (177 milliliters) chives (finely diced for garnish)
Thickening and Binding Ingredients:
- 2 tablespoons butter
- ¼ cup all-purpose flour
- ¾ cup (177 milliliters) sour cream
Instructions
- Render bacon pieces in a large pot over low heat until golden and crisp. Transfer crispy bacon to a paper towel-lined plate, reserving of rendered fat in the pot.
- Wash, peel, and cube potatoes. Submerge potato cubes in a stockpot with approximately 1 inch (2.5 centimeters) of water, seasoning with salt. Boil for 20 minutes or until fork-tender. Drain and gently mash potatoes, setting aside for later incorporation.
- Utilize the bacon fat to sauté diced onions over medium heat for approximately 5 minutes until translucent. Introduce minced garlic and butter, cooking for an additional minute to develop aromatic flavors.
- Sprinkle flour into the onion mixture, whisking continuously for 60 seconds. Gradually pour chicken broth, scraping the pot’s bottom to capture all caramelized remnants.
- Incorporate half-and-half into the broth, stirring consistently. Bring the liquid to a gentle simmer, then reduce heat to maintain a low temperature.
- Fold mashed potatoes into the creamy base, ensuring even distribution. Stir in sour cream and freshly ground black pepper, allowing flavors to meld during a brief simmering period.
- For enhanced smoothness, use an immersion blender directly in the pot or carefully transfer soup to a standard blender. Process until achieving a velvety consistency, then return to the original cooking vessel.
- Gradually add shredded cheddar cheese, stirring constantly until completely melted. Maintain a low temperature to prevent separation. Ladle into serving bowls and garnish generously with reserved crispy bacon pieces.
Notes
- Crisp bacon becomes the secret weapon, transforming this soup from ordinary to extraordinary with its smoky crunch.
- Softened onions and garlic create a flavor foundation that whispers comfort and warmth in every spoonful.
- Mashed potatoes blend seamlessly, turning the liquid into a velvety landscape of creamy deliciousness.
- Cheese melts slowly, creating golden ribbons that stretch and tangle through the rich, hearty soup.
- Immersion blending offers flexibility for those who prefer silky smooth or chunky textures, making this recipe adaptable to personal preferences.
- Sour cream adds a tangy brightness that cuts through the richness, balancing each luxurious bite perfectly.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Lunch, Dinner, Snacks
- Method: Boiling, Sautéing, Simmering, Blending
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 485 kcal
- Sugar: 3g
- Sodium: 877mg
- Fat: 27g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 16g
- Cholesterol: 70mg