When the weather turns chilly, nothing warms you up like a bowl of Baked Potato Soup. Packed with tender potatoes, crispy bacon, and melted cheddar cheese, this hearty soup delivers the perfect blend of comfort and flavor. Whether you’re serving it as a main dish or a starter, it’s guaranteed to be a crowd-pleaser.
This recipe is easy to make with pantry staples and fresh ingredients, and it’s even better when garnished with a sprinkle of chives and crispy bacon. Let’s dive into how to create this ultimate comfort food!
What Makes This Recipe Special?
This Baked Potato Soup is creamy, rich, and bursting with flavor. It’s made with a combination of mashed potatoes, cheddar cheese, and sour cream, creating a smooth and satisfying texture. The addition of crispy bacon and fresh chives elevates this soup into a cozy, irresistible meal perfect for any occasion.
Recipe for Baked Potato Soup
Ingredients:
- 4 large russet potatoes (2 lbs.)
- ¾ teaspoon salt
- 6 slices thick-cut bacon
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 2 tablespoons butter
- ¼ cup flour
- 3 ½ cups chicken broth
- 2 cups half-and-half
- ¾ cup sour cream
- ½ teaspoon pepper
- 2 cups shredded cheddar cheese (freshly grated)
- 1/8 cup chives, finely diced
Instructions:
- Prepare the Ingredients:
- Shred the cheddar cheese from a block for the best melting consistency.
- Measure out the sour cream and half-and-half and let them sit at room temperature.
- Cook the Bacon:
- Cut the bacon into 1-inch squares and cook in a large pot over low heat, rotating occasionally.
- Remove and set aside once crispy, leaving 2 tablespoons of drippings in the pot.
- Boil the Potatoes:
- Peel the potatoes and cut them into 1-inch cubes. Place them in a stockpot and cover with 1 inch of water. Add salt and boil gently for 20 minutes, or until very tender.
- Drain and mash the potatoes gently, then set aside.
- Cook the Onion and Garlic:
- Add diced onion to the pot with the bacon drippings. Cook over medium heat until softened, about 5 minutes.
- Add garlic and butter, cooking for 1 additional minute.
- Make the Base:
- Sprinkle in the flour and cook for 1 minute, stirring constantly to remove the raw flour taste.
- Slowly whisk in the chicken broth, scraping the bottom of the pot to loosen any bacon bits for added flavor.
- Gradually add the half-and-half. Bring the mixture to a boil, then reduce to a simmer.
- Incorporate the Potatoes:
- Stir in the mashed potatoes, followed by the sour cream and pepper.
- For a creamier consistency, blend the soup with an immersion blender or transfer it to a blender in batches.
- Add the Cheese:
- Gradually sprinkle in the shredded cheddar cheese, stirring until melted and smooth. Ensure the soup base is not too hot, as excessive heat can prevent the cheese from melting properly.
- Serve and Garnish:
- Ladle the soup into bowls and garnish with crispy bacon, fresh chives, and additional shredded cheese. Serve warm with crusty bread or a side salad for a complete meal.
Why You’ll Love This Recipe
- Rich and Creamy Texture: The combination of half-and-half, sour cream, and cheddar cheese creates a velvety soup base.
- Savory Flavor Boost: Bacon drippings and sautéed onions infuse the soup with a deep, savory taste.
- Make-Ahead Friendly: This soup can be prepared ahead of time and reheated, making it perfect for meal prep or serving guests.
Tips for Perfect Baked Potato Soup
- Freshly Grate Your Cheese: Pre-shredded cheese often contains anti-caking agents that prevent smooth melting.
- Control the Thickness: For a thicker soup, mash the potatoes less. For a thinner soup, add more broth or half-and-half.
- Customize the Toppings: Add a dollop of sour cream, a sprinkle of paprika, or even a handful of green onions for variety.
This Baked Potato Soup is the ultimate comfort food that will warm your heart and soul. Whether you’re cooking for your family or hosting a dinner party, this recipe is sure to impress. Try it out and let me know how much you loved it!
For more incredible recipes, be sure to visit iwuvcooking.com for inspiration.
Ultimate Comfort Food: Creamy Baked Potato Soup Recipe
Ingredients
- 8 cups potatoes, peeled and diced
- 1 cup chives, chopped
- 1 cup bacon, cooked and crumbled
- 1 cup sharp cheddar cheese, shredded
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 1/2 cup sour cream
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 2 tablespoons butter
Instructions
- In a large pot, melt the butter over medium heat.
- Add the diced potatoes, garlic powder, salt, and pepper, and sauté for 5 minutes.
- Pour in the chicken or vegetable broth and bring to a boil. Reduce heat and simmer until the potatoes are tender, about 20 minutes.
- Once the potatoes are cooked, use a potato masher to mash some of the potatoes to thicken the soup, leaving some chunks for texture.
- Stir in the heavy cream and sour cream until well combined.
- Add the crumbled bacon and half of the chives and stir to combine. Heat through.
- Serve the soup hot, topped with shredded cheddar cheese and remaining chives.
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