Baked Potato Soup: The Ultimate Comfort Food

Nothing warms the soul quite like a bowl of creamy Baked Potato Soup. This hearty, comforting dish is packed with tender russet potatoes, crispy bacon, rich cheddar cheese, and savory seasonings, all blended together into a velvety, satisfying soup. Whether it’s a chilly evening or you’re simply craving comfort food, this soup will quickly become a favorite in your household. With simple ingredients and easy preparation, it’s perfect for a cozy family dinner or a quick lunch.

The combination of rich half-and-half, sharp cheddar, and a hint of sour cream gives this soup its luscious texture, while bacon and chives provide an irresistible garnish. It’s like eating a baked potato in soup form—creamy, savory, and loaded with all the best toppings!

Ingredients:

• Main Ingredients:
  • 4 large russet potatoes (about 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 (preferably freshly grated from a block)
  • ⅛ cup chives, finely diced (for garnish)

Instructions:

Prep Work:

1. Shred and Measure Ingredients:
   Begin by shredding the cheddar cheese from a block (this ensures a smooth, creamy texture). Measure out the sour cream and half-and-half, then allow them to sit at room temperature to prevent curdling when added to the hot soup.
2. Cook the Bacon:
   Using kitchen shears, cut the bacon into 1-inch squares. Cook it in a large pot over low heat, stirring occasionally. The bacon pieces will overlap initially but will shrink as they cook. Once they are crispy, remove the bacon and set aside, leaving 2 Tablespoons of the bacon drippings in the pot.
3. Prepare the Potatoes:
   Peel the russet potatoes and cut them into 1-inch cubes. Place them in a stockpot, cover with water, and add ¾ teaspoon salt. Boil the potatoes gently for about 20 minutes or until they are fork-tender. Drain and gently mash the potatoes, leaving some chunks for texture. Set them aside.

Cooking Instructions:

4. Sauté the Onion and Garlic:
   In the same pot with the bacon drippings, add the diced onion and cook over medium heat until softened, about 5 minutes. Add the minced garlic and butter, stirring until fragrant, about 1 minute.
5. Create the Roux:
   Whisk in the flour, stirring constantly with a silicone spatula. Cook the mixture for 1 minute to remove the raw flour taste. This will help thicken the soup.
6. Add the Chicken Broth:
   Slowly pour in the chicken broth while using the spatula to scrape any browned bits of bacon from the bottom of the pot. These will add extra flavor to the soup.
7. Incorporate the Half and Half:
   Slowly add the half and half to the soup. Increase the heat to bring the mixture to a boil, then reduce it to a gentle simmer.
8. Combine Potatoes, Sour Cream, and Seasoning:
   Stir in the mashed potatoes, mixing until combined. Add the sour cream and pepper, stirring until smooth.
9. Blend (Optional):
   If you prefer a creamier texture, you can blend the soup with an immersion blender or transfer it in batches to a standard blender. Blending helps to create a silky consistency, but leaving some potato chunks is great for texture if you prefer a more rustic soup.
10. Add the Cheese:
    Gradually sprinkle the shredded cheddar cheese into the soup, stirring constantly. Make sure the soup base isn’t too hot when adding the cheese to prevent it from becoming grainy. Stir until the cheese is fully melted and incorporated.
11. Final Touches:
    Once everything is combined, remove the soup from the heat. The soup will thicken as it sits, becoming even more luxurious and creamy.
12. Garnish and Serve:
    Ladle the soup into bowls and garnish with crispy bacon bits, finely diced chives, and a sprinkle of extra cheddar cheese if desired. Serve immediately for the best flavor and texture.

Cooking Tips:

• Use Fresh Ingredients: Shredding cheese from a block ensures it melts smoothly without becoming grainy, unlike pre-shredded cheese that may contain anti-caking agents.
• Control the Thickness: For a thinner soup, add a bit more chicken broth. For an even thicker consistency, reduce the amount of broth or blend the soup for a silkier texture.
• Don’t Overheat the Cheese: Add the cheese to the soup once it’s off the heat to prevent it from becoming stringy or grainy.
• Batch Cooking: This soup reheats well, making it a great option for meal prepping. Simply store it in an airtight container in the fridge and enjoy it throughout the week.

Nutritional Benefits:

• Potatoes: Rich in potassium and fiber, potatoes are a great base for this hearty soup.
• Cheddar Cheese: Provides a good source of calcium and protein.
• Sour Cream: Adds creaminess while contributing healthy fats and tangy flavor.
• Bacon: Though indulgent, bacon adds protein and that irresistible salty crunch.

Why You’ll Love This Recipe:

• Cozy Comfort Food: This soup is the perfect way to warm up on a chilly day, with its creamy texture and hearty potato flavor.
• Bacon and Cheese Heaven: Who can resist crispy bacon and melty cheddar cheese in every spoonful?
• Easy to Make: Despite its luxurious taste, this soup comes together in less than an hour with simple ingredients.
• Family-Friendly: This recipe is sure to be a hit with both kids and adults alike. You can even customize it with toppings like green onions, extra bacon, or a dollop of sour cream.

Dietary Information:

• Gluten-Free Option: To make this soup gluten-free, substitute the flour with a gluten-free flour blend or cornstarch to thicken the soup.
• Vegetarian Variation: Omit the bacon and use vegetable broth instead of chicken broth for a vegetarian-friendly version.
• Low-Calorie Adjustments: Substitute half of the sour cream with plain Greek yogurt to lower the calorie content while maintaining creaminess.

Why This Recipe Works:

This recipe works because it strikes the perfect balance between creamy and savory flavors. The starchy russet potatoes help to thicken the soup naturally, while the sour cream and half-and-half add richness without being overly heavy. The bacon drippings infuse the base with smoky depth, and the cheddar cheese ties everything together with its sharp, melty goodness. Every element, from the onion and garlic to the chives and bacon, adds layers of flavor to create a soup that’s both satisfying and indulgent.

Conclusion:

Baked Potato Soup is the ultimate comfort food, offering a creamy, cheesy, and hearty dish that will warm you from the inside out. Whether you’re serving it as a cozy dinner or alongside sandwiches for lunch, this soup is sure to be a crowd-pleaser. Its simple ingredients and foolproof method make it a reliable go-to recipe for any home cook. Garnish with bacon, chives, and extra cheese for the perfect finishing touch, and enjoy this bowl of creamy bliss!

Print