Baked Potato Soup
Welp, this should have been the first recipe that I ever made on the blog. It’s the ultimate comfort food, and quite possibly my new all-time favorite soup recipe. (And I’m critical when it comes to my soups.) I love that it encompasses everything that I love about a loaded baked potato. Bacon, chives, cheese, butter, the works. I have some handy PRO Tips that you’ll want to check out too, but first take a look at how easy it is to make:
How to Make It
See recipe card below this post for ingredient quantities and full instructions. Cut the bacon into squares and cook low and slow until crisp. Meanwhile, submerge diced russet potatoes in 1 inch of water. Add salt and boil gently for about 20 minutes or until fork tender.
Drain the potatoes. Gently mash and set aside. Leave 1 tablespoons of bacon drippings in the pot. Add the onions and cook over medium heat for 5 minutes. Add the butter and garlic and cook for 1 more minute. Stir in flour, mix and cook for 1 full minute to cook off the raw flour taste.
Add the chicken broth, then the half and half. Bring to a boil, reduce to a simmer. Add the potatoes. Mix in the sour cream and some pepper.
Remove from heat. If desired, blend with an immersion blender or transfer it to a blender in batches. (I prefer to do this for a creamier and smoother consistency.) Gradually sprinkle in the shredded cheese. Stir until combined. Add the bacon and chives and serve! Note that the soup will continue to thicken as it stands.
Pro Tips
Storage
Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
Try These Next
4-Quart Dutch Oven– This is the perfect size for this soup. This one is high quality and you’ll have it forever. (I use one almost every time I cook!) Box cheese grater – I always shred cheese from a block in my recipes. It melts and tastes better than packaged shredded cheese. Garlic Twister– it’s much more flavorful to mince fresh garlic. This twister does it in seconds and is easy to clean and store. Soup Bowls –(I love these!) 16 oz. storage containers – I use these to store/freeze my soups. They have 8 oz. sizes as well. They’re stackable, leak proof, and dishwasher/microwave safe.
Tried This Recipe?
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