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Indulgent Baked Potato Soup: Cozy Comfort in Every Spoonful

Baked Potato Soup
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Delightful and creamy Baked Potato Soup with smoky bacon and sharp cheddar, perfect for cozy evenings.

Ingredients

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  • 4-5 medium russet potatoes
  • to taste salt
  • thick cut bacon
  • 1 yellow onion
  • 2 cloves garlic, minced
  • 2 tablespoons butter
  • 1/4 cup flour
  • 4 cups chicken broth
  • 2 cups half and half
  • 1 cup sour cream
  • to taste pepper
  • 1 1/2 cups shredded cheddar cheese
  • to taste chives, finely diced
  • to taste crispy bacon bits
  • to taste extra cheddar cheese
  • to taste fresh chives

Instructions

  1. In a large skillet over medium heat, cook the thick-cut bacon until crispy, about 8-10 minutes. Remove and set aside, leaving drippings.
  2. Peel and cube the russet potatoes. Boil with salted water until fork-tender, about 15-20 minutes. Drain and mash lightly.
  3. In the skillet, melt butter over medium heat. Sauté the chopped onion until softened, about 5 minutes. Add garlic and cook for another minute.
  4. Sprinkle flour into the skillet, stirring constantly for about 1 minute.
  5. Gradually whisk in the chicken broth and half and half. Bring to a gentle boil, then lower heat and simmer for 10 minutes.
  6. Stir in the mashed potatoes, sour cream, and pepper. Simmer for 5 minutes.
  7. Blend the soup for a creamier consistency if desired.
  8. Stir in shredded cheddar cheese until melted.
  9. Ladle into bowls and top with bacon bits, extra cheese, and chives.

Notes

  • Using Cracker Barrel Sharp Yellow Cheese enhances flavor and ensures a smooth melt.
  • Cut potatoes into uniform cubes for even cooking.
  • Consider blending for a silky texture but taste first for desired chunkiness.
  • Sautéing onions and garlic in bacon drippings adds flavor.
  • Be patient while making the roux for the best texture.
  • Use heated milk if substituting for half and half to avoid curdling.
  • Customize toppings with sour cream swirls or smoky paprika.

Nutrition

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