Baked Potato Soup (Print Version)
# Ingredients:
→ Potatoes & Seasoning
01 -
4 large russet potatoes (about 2 lbs.)
02 -
¾ teaspoon salt
→ Soup Base
03 -
6 slices thick-cut bacon
04 -
1 large yellow onion, diced
05 -
3 cloves garlic, minced
06 -
2 tablespoons butter
07 -
¼ cup flour
08 -
3 ½ cups chicken broth
09 -
2 cups half and half (room temperature)
10 -
¾ cup sour cream (room temperature)
11 -
½ teaspoon pepper
→ Cheese & Garnish
12 -
2 cups shredded cheddar cheese (from a block, not pre-shredded)
13 -
⅛ cup chives, finely diced
# Instructions:
01 -
Shred cheese from block, bring sour cream and half and half to room temperature. Peel and cube potatoes into 1-inch pieces.
02 -
Cut bacon into 1-inch pieces and cook in large soup pot until crisp. Remove bacon, leaving 2 tablespoons drippings.
03 -
Boil cubed potatoes with salt for 20 minutes until very tender. Drain and mash, leaving some texture.
04 -
Sauté onion in bacon drippings for 5 minutes. Add garlic and butter, cook 1 minute. Whisk in flour and cook 1 minute.
05 -
Gradually add broth and half and half, bringing to gentle boil then reduce to simmer.
06 -
Stir in mashed potatoes, sour cream, and pepper. Optional: blend for smoother texture. Add cheese gradually off heat until melted. Garnish with chives and bacon.
# Notes:
01 -
Use block cheese, not pre-shredded for best melting
02 -
Bring dairy ingredients to room temperature to prevent curdling
03 -
Can be blended for smoother texture