Description
A comforting and creamy baked potato soup featuring tender russet potatoes, crispy bacon, sharp cheddar cheese, and a velvety base made with butter, flour, chicken broth, and milk. This hearty soup is perfect for chilly days and serves six generously.
Ingredients
Scale
Potatoes and Toppings
- 4 russet potatoes, baked and scooped
- 6 slices bacon, cooked and crumbled
- 2 green onions or chives, chopped (for garnish)
- Additional shredded cheddar cheese (optional, for garnish)
Soup Base
- 4 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 2 cups whole milk or half-and-half
- 1 cup sour cream
- 2 cups shredded cheddar cheese
- Salt and black pepper, to taste
Instructions
- Prepare the base: In a large pot, melt the butter over medium heat. Add the finely chopped onion and minced garlic, sautéing them until they become translucent and fragrant, about 5 minutes.
- Make the roux: Stir in the flour and cook for 1 to 2 minutes, stirring constantly to form a roux, which will help thicken the soup. Gradually whisk in the chicken broth, ensuring the mixture is smooth and free of lumps.
- Add liquids: Pour in the whole milk or half-and-half and bring the soup to a gentle simmer. Let it cook for about 10 minutes, stirring occasionally, until the soup thickens slightly.
- Incorporate potatoes: Add the scooped baked potatoes into the pot. Use a spoon to mash some of them slightly, creating a creamy texture with chunks of potato. Stir in the sour cream and shredded cheddar cheese, continuing to stir until the cheese melts and the soup is creamy and well combined.
- Season: Taste the soup and season with salt and freshly ground black pepper as needed to enhance the flavors.
- Serve: Ladle the soup into bowls. Garnish each serving with the crumbled cooked bacon, chopped green onions or chives, and additional shredded cheddar cheese if desired. Serve hot and enjoy.
Notes
- For a vegetarian version, substitute vegetable broth for chicken broth and omit bacon or use vegetarian bacon alternatives.
- Russet potatoes work best for a fluffy interior but you can use other starchy potatoes if preferred.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- To make it dairy-free, substitute milk, sour cream, and cheese with plant-based alternatives.
- If the soup is too thick, thin it with a little extra broth or milk to reach your desired consistency.
