Baked Potato Soup

Baked Potato Soup consists of smooth potatoes, a rich and creamy broth, bacon and chives, cheddar cheese, and sour cream. It’s the best comfort food, and it’s so simple to prepare!

Baked Potato Soup Ingredients

• 2 pounds of 4 huge russet potatoes.
• 1/4 cup salt
• 6 thick-cut bacon pieces
• 1 big onion, yellow
• 3 minced garlic cloves
• 2 teaspoons of butter
• flour, 1/4 cup
• 3 ½ cups 2 cups of half-and-half, 34 cup of sour cream, and chicken broth
• 1/2 tsp. of pepper
• 2 cups of cheddar cheese, shredded
• 1/8 cup of diced chives

Instructions

Prep Work

1. Measure out the sour cream and half-and-half and shred the block of cheese. Allow them all to sit out at room temperature.

Baked Potato Soup Cooking Instructions

1. Use kitchen shears to cut the bacon into 1-inch squares. Over low heat, cook in a large pot, rotating occasionally. They will initially overlap, but as they cook, they will shrink. Once crisp, remove and set aside. Two Tablespoons of the drippings remain in the pot.
2. Peel the potatoes and cut them into 1-inch cubes while the bacon is cooking. Add to a stock pot and add 1 inch of water to cover the potatoes.
3. Add the salt, and bring to a gentle boil for twenty minutes, or until very fork-tender. After draining, mash gently. Place aside.
4. Cook the diced onion for about 5 minutes in the bacon drippings and bacon fat in the pot.
5. Add the butter and garlic and cook for one more minute.
6. To get rid of the taste of raw flour, whisk in the flour and stir with a silicone spatula for one full minute.
7. Put the chicken broth in. Remove any bacon bits from the bottom of the pot with a silicone spatula; this will enhance the flavor.
8. Add the half and half gradually. Reduce to a simmer after bringing to a boil.
9. Add the potatoes and sour cream, then mix in the pepper.
10. Take off the heat. Blend it with an immersion blender or in batches in a blender if you prefer. For a consistency that is creamier and smoother, I prefer to do this.)
11. Bit by bit sprinkle with destroyed cheddar and mix until consolidated. If the base of the soup is too hot, the cheese won’t melt into a smooth, creamy consistency. As it sits, the soup will continue to thicken.
12. Serve with bacon and green onions as garnish!