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
- 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
- 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.
- 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.
- Add the salt, and bring to a gentle boil for twenty minutes, or until very fork-tender. After draining, mash gently. Place aside.
- Cook the diced onion for about 5 minutes in the bacon drippings and bacon fat in the pot.
- Add the butter and garlic and cook for one more minute.
- To get rid of the taste of raw flour, whisk in the flour and stir with a silicone spatula for one full minute.
- Put the chicken broth in. Remove any bacon bits from the bottom of the pot with a silicone spatula; this will enhance the flavor.
- Add the half and half gradually. Reduce to a simmer after bringing to a boil.
- Add the potatoes and sour cream, then mix in the pepper.
- 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.)
- 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.
- Serve with bacon and green onions as garnish!