Baked Potato Soup (Print Version)
# Ingredients:
→ Base Ingredients
01 -
4 large russet potatoes (approximately 2 lbs)
02 -
¾ teaspoon salt
→ Protein and Aromatics
03 -
6 slices thick cut bacon
04 -
1 large yellow onion, diced
05 -
3 cloves garlic, minced
→ Broth and Dairy
06 -
2 Tablespoons butter
07 -
¼ cup flour
08 -
3 ½ cups chicken broth
09 -
2 cups half and half
10 -
¾ cup sour cream
11 -
½ teaspoon pepper
→ Cheese and Garnishes
12 -
2 cups shredded cheddar cheese
13 -
1/8 cup chives, finely diced
# Instructions:
01 -
Shred the cheese, measure the sour cream and half and half, and let them sit at room temperature.
02 -
Cut bacon into 1-inch pieces and cook in a large pot over low heat, occasionally rotating, until crisp. Remove and set aside, leaving 2 tablespoons of drippings in the pot.
03 -
Peel potatoes and cut into 1-inch cubes. Place in a stock pot and cover with 1 inch of water. Add salt and gently boil for 20 minutes or until fork-tender. Drain and gently mash. Set aside.
04 -
Add the diced onion to the pot with bacon drippings. Cook for about 5 minutes until softened. Add garlic and butter, cooking for an additional minute.
05 -
Whisk in flour and stir for 1 full minute to remove raw flour taste. Gradually add chicken broth, scraping up any browned bits for flavor.
06 -
Slowly stir in the half and half. Bring to a gentle boil, then reduce to a simmer. Add mashed potatoes, sour cream, and pepper, mixing until combined.
07 -
Remove from heat and use an immersion blender or traditional blender for a smoother consistency if desired.
08 -
Gradually add shredded cheese, stirring until fully melted and smooth. Ensure the soup isn’t too hot to prevent clumping.
09 -
Top with chives and crumbled bacon. Serve warm.
# Notes:
01 -
Avoid using pre-shredded cheese as it contains additives that hinder smooth melting.
02 -
Milk can replace half and half, but the soup will be less thick. Microwave milk for 45 seconds before adding to avoid curdling.