Baked Potato Soup Creamy Bacon (Print Version)
Chunky potatoes blend with bacon, cheddar, and chives for a warm, creamy bowl of comfort everyone will love.
# Ingredients:
→ Vegetables
01 -
4 large russet potatoes (approximately 2 pounds), peeled and cut into 1-inch cubes
02 -
1 large yellow onion, diced
03 -
3 cloves garlic, minced
04 -
1/8 cup chives, finely diced
→ Dairy
05 -
2 tablespoons unsalted butter
06 -
2 cups half and half, at room temperature
07 -
3/4 cup sour cream, at room temperature
08 -
2 cups shredded cheddar cheese, at room temperature
→ Pork
09 -
6 slices thick-cut bacon, cut into 1-inch pieces
→ Pantry
10 -
3 1/2 cups chicken broth
11 -
1/4 cup all-purpose flour
12 -
3/4 teaspoon kosher salt
13 -
1/2 teaspoon freshly ground black pepper
# Steps:
01 -
Shred cheddar cheese from a block, measure out sour cream and half and half. Allow all dairy to come to room temperature for optimal texture.
02 -
Slice bacon into 1-inch pieces. In a large pot over low heat, cook bacon until crisp, stirring often. Remove with a slotted spoon and reserve on a plate. Leave 2 tablespoons of bacon drippings in the pot.
03 -
In a separate stockpot, place peeled and cubed potatoes. Add enough water to cover potatoes by 1 inch and season with salt. Boil gently for 20 minutes or until potatoes are very fork-tender. Drain and gently mash.
04 -
Add diced onion to the pot with reserved bacon fat. Cook over medium heat until softened, about 5 minutes. Add minced garlic and butter, cook for 1 minute. Stir in flour and cook for 1 additional minute, stirring constantly to eliminate the raw flour taste.
05 -
Gradually whisk in chicken broth, scraping the bottom of the pot to release any browned bits. Slowly incorporate the half and half. Bring mixture to a boil, then reduce to a simmer.
06 -
Add mashed potatoes to the soup base, stirring to combine. Mix in sour cream and black pepper until smoothly incorporated.
07 -
For a smoother consistency, blend with an immersion blender or in batches using a standard blender.
08 -
Gradually sprinkle in shredded cheddar cheese, stirring until melted and fully integrated. Ensure soup base is not excessively hot to avoid grainy texture.
09 -
Portion soup into bowls. Garnish each serving with reserved bacon and a sprinkle of finely diced chives.
# Notes:
01 -
Allow dairy ingredients and cheese to reach room temperature for improved melting and texture.
02 -
Blending the soup will yield a creamier texture, but some texture can be left for a rustic presentation.