Baked Potato Creamy Soup (Printable Format)
Warm, creamy potato soup with cheddar, bacon, and chives. Perfect for cozy dinners or family gatherings.
# Needed Ingredients:
→ Main Ingredients
01 -
4 large russet potatoes (approximately 2 pounds)
02 -
3/4 teaspoon kosher salt
03 -
6 slices thick-cut bacon
04 -
1 large yellow onion, finely diced
05 -
3 cloves garlic, minced
→ Soup Base
06 -
2 tablespoons unsalted butter
07 -
1/4 cup all-purpose flour
08 -
3 1/2 cups chicken broth
09 -
2 cups half and half
10 -
3/4 cup full-fat sour cream
11 -
1/2 teaspoon ground black pepper
→ Finishing Touches
12 -
2 cups cheddar cheese, shredded from a block
13 -
1/8 cup chives, finely diced
# Preparation Steps:
01 -
Shred the cheddar cheese, measure the sour cream and half and half, and allow all dairy products to reach room temperature before starting.
02 -
Using kitchen shears, cut bacon into 1-inch pieces. In a large stock pot over low heat, cook bacon until crisp, rotating occasionally. Transfer bacon to a paper towel-lined plate, leaving 2 tablespoons bacon fat in the pot.
03 -
Peel and cut potatoes into 1-inch cubes. Place in a large pot, cover with 1 inch of water, add 3/4 teaspoon salt, and gently boil for 20 minutes until fork tender. Drain and gently mash the potatoes, then set aside.
04 -
Add diced yellow onion to the bacon drippings and cook for about 5 minutes until softened. Stir in minced garlic and butter, cooking for 1 minute more.
05 -
Whisk in flour, stirring constantly with a silicone spatula for 1 minute to eliminate raw flour taste.
06 -
Slowly add chicken broth, scraping up any browned bits from the bottom of the pot to incorporate flavor. Gradually whisk in half and half, bring to a boil, then reduce to a gentle simmer.
07 -
Stir in mashed potatoes, then mix in sour cream and black pepper until well blended.
08 -
Remove pot from heat. For a smoother consistency, blend with an immersion blender or process in batches using a countertop blender if desired.
09 -
Slowly sprinkle in shredded cheddar cheese, stirring gently until completely melted and integrated. Ensure the soup base is not overly hot to prevent the cheese from becoming grainy.
10 -
Ladle soup into bowls and garnish with reserved crispy bacon and finely diced chives. Serve immediately.
# Supplementary Details:
01 -
Allow dairy ingredients to come to room temperature before starting to ensure a smoother soup texture.
02 -
Stir cheese in off the heat to ensure it melts smoothly without clumping.
03 -
Adjust thickness by blending more or less of the base, or by adding additional broth for a lighter consistency.