Baked Potato Soup Recipe

There’s nothing quite like a bowl of creamy, comforting baked potato soup to warm you up on a chilly day. This recipe is perfect for those who crave a hearty, flavorful dish that’s easy to prepare and loved by the whole family. With simple ingredients like russet potatoes, shredded cheddar cheese, and crispy beef bacon, this soup is a guaranteed crowd-pleaser. Whether you’re a seasoned cook or a kitchen novice, you’ll find this baked potato soup recipe straightforward and satisfying.

Why You’ll Love This Recipe

This baked potato soup is rich and creamy, combining the earthy taste of potatoes with savory beef bacon, sharp cheddar cheese, and the subtle sweetness of yellow onions. It’s a versatile dish that’s perfect for lunch or dinner and can easily be adjusted to suit different taste preferences. Plus, it’s a great way to use up leftover potatoes, and the recipe yields enough soup to feed a crowd or provide delicious leftovers for the week.

Ingredients Overview

• 4 large russet potatoes (2 lbs.): The star of the dish, russet potatoes offer a starchy, fluffy texture perfect for a creamy soup base.
• ¾ teaspoon salt: Enhances the natural flavors of the ingredients.
• 6 slices of beef bacon: Adds a smoky, savory element.
• 1 large yellow onion: Provides a mild, sweet flavor that complements the richness of the soup.
• 3 cloves garlic, minced: Adds depth and a slightly pungent kick.
• 2 Tablespoons butter: Helps create a rich, velvety texture and adds flavor.
• ¼ cup flour: Used as a thickening agent to give the soup its creamy consistency.
• 3 ½ cups chicken broth: Adds flavor and helps create the soup’s base.
• 2 cups half and half: Provides creaminess and richness to the soup.
• ¾ cup sour cream: Adds a tangy flavor and smooth texture.
• ½ teaspoon pepper: Balances the flavors with a hint of spice.
• 2 cups shredded cheddar cheese: Melts into the soup for a cheesy, luscious finish.
• 1/8 cup chives, finely diced: Used for garnish, adding a fresh, onion-like flavor.

this RECIPE

Kitchen Equipment Needed

To make this baked potato soup, you’ll need the following kitchen equipment:

• Large pot
• Stockpot
• Kitchen shears
• Potato peeler
• Silicone spatula
• Immersion blender or standard blender
• Measuring cups and spoons
• Ladle

Preparation Tips for Baked Potato Soup

1. Shred the Cheese Fresh: For a smoother, creamier texture, always shred the cheese from a block instead of using pre-shredded cheese, which contains anti-caking agents that can prevent it from melting properly.
2. Measure and Prep Ingredients Ahead of Time: Set out the sour cream, half and half, and shredded cheese at room temperature before starting the cooking process. This ensures they blend smoothly into the soup without curdling or clumping.
3. Cut Ingredients Uniformly: When cutting the potatoes and beef bacon, aim for uniform pieces to ensure even cooking.

How to Make Baked Potato Soup

1. Cook the Beef Bacon: Start by cutting the beef bacon into 1-inch squares using kitchen shears. In a large pot over low heat, cook the bacon pieces, rotating occasionally. They may overlap initially but will shrink as they cook. Once crisp, remove and set aside, leaving 2 tablespoons of drippings in the pot for added flavor.
2. Prepare the Potatoes: While the beef bacon cooks, peel and cut the potatoes into 1-inch cubes. Place them in a stockpot and cover with 1 inch of water. Add salt and boil gently for about 20 minutes or until the potatoes are fork-tender. Drain and mash gently; set aside.
3. Sauté the Aromatics: Add the diced onion to the pot with the reserved beef bacon drippings. Cook over medium heat until the onion is softened, about 5 minutes. Add the minced garlic and butter, cooking for another minute until fragrant.
4. Create the Soup Base: Sprinkle in the flour and use a silicone spatula to stir continuously for 1 minute to remove the raw flour taste. Gradually whisk in the chicken broth, scraping up any browned bits from the bottom of the pot to enhance flavor.
5. Incorporate the Dairy: Slowly pour in the half and half, stirring constantly. Bring the mixture to a gentle boil, then reduce to a simmer.
6. Combine Potatoes and Seasonings: Stir in the mashed potatoes, followed by the sour cream and pepper. Mix well until everything is thoroughly combined.
7. Blend for Desired Consistency: For a smoother texture, use an immersion blender directly in the pot or transfer the soup to a blender in batches. Blend until you achieve the desired creaminess.
8. Add the Cheese: Gradually sprinkle in the shredded cheddar cheese, stirring until fully melted and integrated. Ensure the soup base isn’t too hot to prevent the cheese from clumping or becoming grainy.
9. Serve and Garnish: Ladle the soup into bowls, garnish with chives and the reserved beef bacon pieces, and serve hot!

How to Achieve the Perfect Texture

To achieve the ideal texture, you have two options: using an immersion blender for a slightly chunky consistency or a traditional blender for a smoother finish. If you prefer a velvety soup, blend until all the ingredients are fully incorporated and no chunks remain. For a more rustic feel, blend only half of the soup and leave the rest chunky.

Common Mistakes to Avoid

• Overheating the Cheese: Ensure the soup base is not too hot when adding the cheese. High heat can cause the cheese to become stringy or grainy instead of melting smoothly.
• Overcooking the Potatoes: Boil the potatoes gently to prevent them from becoming too soft and losing their structure.
• Skipping the Blending Step: For a truly creamy soup, don’t skip blending! It’s key to achieving the desired consistency.

Variations and Swaps

• Vegetarian Option: Replace beef bacon with smoked paprika or sautéed mushrooms for a smoky flavor.
• Different Cheeses: Swap cheddar for gouda, Monterey Jack, or a cheese blend for a different flavor profile.
• Healthier Version: Use low-fat sour cream, reduced-fat cheese, or substitute half and half with a mixture of milk and a little cream.

Serving and Presentation Tips

• Serve in Bread Bowls: Hollowed-out bread bowls make a fun and delicious presentation for this soup.
• Garnish Creatively: Top with extra cheese, chives, a dollop of sour cream, or even crispy onion strings for added texture and flavor.
• Pair with a Side Salad: Serve with a crisp, refreshing salad to balance the soup’s richness.

How to Store and Reheat Leftovers

• Storing: Allow the soup to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 4 days.
• Freezing: Freeze in individual portions for easy reheating. Place in freezer-safe containers and store for up to 3 months.
• Reheating: Reheat on the stove over low heat, stirring frequently. Add a splash of broth or milk if the soup has thickened too much.

Frequently Asked Questions (FAQ)

• Can I use a different type of potato?
  Yes, Yukon Gold or red potatoes can work, but russet potatoes provide the best creamy texture.
• Can I make this soup in advance?
  Absolutely! This soup can be made a day ahead and stored in the fridge. Reheat gently on the stovetop.
• Is it possible to make this soup dairy-free?
  Yes, substitute half and half with a non-dairy milk like almond or oat, and use dairy-free cheese and sour cream.

Conclusion

This baked potato soup is a deliciously creamy, comforting meal that’s perfect for any occasion. Easy to prepare and versatile, it’s sure to become a favorite in your household. Give it a try, and don’t forget to share your experience in the comments below! Subscribe to our blog for more delicious recipes like this one.

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