Description
Creamy Baked Potato Soup brings comfort from kitchen to table with rich, hearty flavors that warm winter nights. Hearty chunks of potato blend seamlessly with smooth cream, creating a luxurious bowl perfect for chilly evenings when souls crave deep, satisfying nourishment.
Ingredients
Scale
Main Ingredients:
- 4 large russet potatoes (approximately 2 pounds or 907 grams)
- 6 slices thick-cut bacon
- 2 cups grated cheddar cheese
- 1 large yellow onion (chopped)
- 3 cloves garlic (minced)
Liquid and Dairy Ingredients:
- 3.5 cups chicken broth (or vegetable broth)
- 2.5 cups half-and-half (or milk)
- 0.75 cup sour cream
- 2 tablespoons butter
Seasoning and Thickening Ingredients:
- 0.25 cup all-purpose flour
- 0.5 teaspoon black pepper
- 0.75 teaspoon salt
- Chopped chives (optional, for garnish)
Instructions
- Crisp bacon in a skillet until golden brown and transfer to a paper towel-lined plate to drain excess fat. Peel and dice potatoes into uniform 1/2-inch (1.27 centimeters) cubes.
- Submerge potato cubes in a saucepan with cold water, adding a pinch of salt. Bring to a rolling boil, then reduce heat and simmer for 15-20 minutes until potatoes are fork-tender. Drain and reserve.
- Utilize of reserved bacon drippings to sauté finely chopped onions over medium heat for approximately 5 minutes until translucent. Add minced garlic and cook for an additional 1-2 minutes to release aromatic flavors.
- Melt unsalted butter in the same pot, then whisk in all-purpose flour to create a smooth roux. Cook while continuously stirring for 60 seconds to eliminate raw flour taste.
- Slowly stream chicken broth into the roux, whisking constantly to prevent lumps. Incorporate half-and-half and allow the mixture to simmer gently, stirring occasionally.
- Reintroduce cooked potato cubes to the liquid base and fold in sour cream until the mixture achieves a velvety consistency. Season with salt and freshly ground black pepper to taste.
- Gradually sprinkle grated cheddar cheese into the soup, stirring on low heat until completely melted and integrated. Maintain a gentle temperature to preserve the creamy texture.
- Ladle soup into serving bowls, garnishing with crumbled bacon pieces, finely chopped chives, and an additional sprinkle of shredded cheddar cheese for enhanced flavor and presentation.
Notes
- Bacon transforms this soup from simple to spectacular, adding smoky crunch and rich flavor throughout every spoonful.
- Potatoes carefully cubed and boiled ensure a perfect tender texture without becoming mushy or falling apart during cooking.
- Homemade roux creates a silky smooth base that elevates this soup from ordinary to restaurant-quality comfort food.
- Half-and-half brings luxurious creaminess, making each bite feel indulgent and warming from the first taste.
- Cheese melted slowly prevents clumping, guaranteeing a velvety consistency that coats your spoon beautifully.
- Chives sprinkled on top provide a fresh, mild onion brightness that cuts through the soup’s richness.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner, Snacks
- Method: Boiling, Sautéing, Simmering, Blending
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 585 kcal
- Sugar: 4g
- Sodium: 1040mg
- Fat: 36g
- Saturated Fat: 21g
- Unsaturated Fat: 12g
- Trans Fat: 1g
- Carbohydrates: 44g
- Fiber: 3g
- Protein: 17g
- Cholesterol: 92mg