Description
A rich and hearty baked potato soup that transforms humble potatoes into a creamy, indulgent experience, perfect for chilly evenings.
Ingredients
- 4 large Russet potatoes, peeled and cubed
- ¾ teaspoon salt
- 6 slices thick-cut bacon
- 1 large yellow onion, finely diced
- 3 cloves garlic, minced
- 2 tablespoons unsalted butter
- ¼ cup all-purpose flour
- 3½ cups chicken broth
- 2 cups half and half (room temperature)
- ¾ cup sour cream (room temperature)
- ½ teaspoon black pepper
- 2 cups shredded cheddar cheese
- ⅛ cup fresh chives, finely chopped
Instructions
- Cut the bacon into 1-inch pieces. In a large pot, cook the bacon over low heat until crispy, then remove it and set aside. Reserve 2 tablespoons of the bacon drippings.
- Peel and cube the potatoes, cover them with water in a separate pot, add salt, and boil until fork-tender. Drain and lightly mash the potatoes.
- In the pot with bacon drippings, sauté the diced onion until soft and translucent. Add the minced garlic and butter, cooking for an additional minute.
- Sprinkle flour into the pot, stirring for one minute to cook out the raw flour taste.
- Gradually whisk in the chicken broth, scraping the pot’s bottom to lift the bacon bits. Slowly stir in the half and half.
- Add the mashed potatoes and stir until fully blended. Mix in the sour cream and black pepper.
- Reduce heat and gradually stir in the shredded cheddar until melted and creamy.
- Remove from heat, ladle into bowls, and garnish with crispy bacon, extra cheese, and fresh chives.
Notes
For a vegetarian option, substitute chicken broth with vegetable broth. Consider using different cheeses or herbs for varied flavors.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American