Step-by-Step Instructions:
Step 1: Preparing The Ingredients
Grate the Cheese:
Shred 2 cups cheddar cheese from a block and reserve. Grating cheese from a solid block will also melt more fluidly than pre-shredded cheese.
Cook the Bacon:
For optional later baking or broiling, set the oven to 350°–400°F.
Slice 6 slices of bacon into 1-inch pieces.
Cook the bacon in a big pot or deep frying pan over low heat until crispy, 10 to 12 minutes; transfer to a paper towel-lined plate.
Remove the bacon to a paper towel-lined plate to drain, and reserve for garnish later.
Creamy Baked Potato Soup
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Step 2: Cook the Potatoes
Peel and Cube the Potatoes:
Peel and cut 5 medium russet potatoes into chunks, 1 inch.
Put the cubed potatoes into a large saucepan and cover with cold water. Add ¾ teaspoon of salt.
Cook the Potatoes:
Bring the water to a boil, then reduce the heat to medium-high and cook 15 to 20 minutes, until the potatoes are tender when pierced with a fork.
Drain the potatoes, and return them to the pot for later.
Step 3: Sauté Onion and Garlic
Sauté the Onion:
Leave 2 tablespoons of the bacon drippings in the same pot used to cook the bacon.
Add 1 chopped onion and sauté it over medium heat for about 5 minutes, until the onion gets soft and translucent.
Add the Garlic:
In it, add 2 cloves of minced garlic and continue cooking for 1–2 more minutes, until it’s fragrant, stirring often.
Step 4: Create the Roux
Add the Butter:
Add 3 tablespoons of butter and stir until it is completely melted.
Add the Flour:
Slowly sprinkle ¼ cup of all-purpose flour over the onions and garlic and stir constantly to combine.
Cook for 1 minute, stirring, to eliminate the taste of raw flour.
Creamy Baked Potato Soup
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Step 5: Make the Soup Base
Add the Chicken Broth:
Gradually whisk 3 cups of chicken broth into the pot, stirring constantly to avoid lumps.
For more flavor, scrape up any browned bits clinging to the bottom of the pot.
Add the Half-and-Half:
Whisk in 1 ½ cups of half-and-half. Bring the soup to a gentle simmer, stirring every so often.
Step 6: Add the Potatoes and Sour Cream
Add the Potatoes:
Add the cooked potatoes back to the pot, stirring gently to combine them with the soup base.
Stir in the Sour Cream:
Stir in ½ cup sour cream, blending well, which makes the soup nice and creamy.
Add salt and pepper to taste. Start with half a teaspoon of salt and a quarter teaspoon of pepper and adjust from there.
Step 7: Add the cheesy bits.
Add the Cheddar Cheese:
Gradually mix in 2 cups of grated cheddar cheese; and with a constant stirring, until it melts making a smooth cheesy soup.
No further heating of the soup at this stage — heating can separate and make the cheese grainy.
Creamy Baked Potato Soup
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Step 8: Serve and Garnish
Serve Hot:
Spoon hot soup into bowls.
Garnish:
And finally, finish each portion with the reserved crispy bacon bits from earlier and a scattering of chopped fresh chives.
If you want even more decadence, top with a bit of additional shredded cheddar cheese or a spoonful of sour cream.
Serving Suggestions:
This Creamy Baked Potato Soup can stand on its own, but pair it with a few sides and you’ve got yourself a business:
Crusty Bread: A good warm crusty loaf of bread or some homemade garlic bread is perfect for dunking into the soup.
Green salad: It’s nice to have a light, fresh green salad with a simple vinaigrette to cut through the richness of the soup.
Grilled Cheese: The classic combination, pair the soup with a gooey grilled cheese sandwich.
Storage and Meal Prep Tips:
Store: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove on low heat, adding a splash of broth or milk if the soup gets too thick.
Freeze: You can freeze this soup, though be warned the texture of the potatoes could change slightly. To freeze, cool the soup, then transfer to a freezer-safe container and freeze for up to 3 months. Done to reheat; thaw overnight in the refrigerator.
The Meal Prep Tip: You can cook the bacon and potatoes in advance to save time, and keep them in the fridge. When it’s time to turn the soup out, you can toss everything together in about 20 minutes.
Creamy Baked Potato Soup
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Recipe Variations:
Vegetarian Version: Omit the bacon and use vegetable broth for a meatless version of this soup.
Spicy Twist: Add cayenne pepper or a splash of hot sauce for some heat, or stir in pepper jack cheese for some extra punch.
Loaded Baked Potato Soup: Load it up with all your favorite baked potato fixings: chopped green onions, crunchy fried onions and even crumbled cooked sausage.
Conclusion:
This Creamy Baked Potato Soup is everything you could want in a comfort food: rich, satisfying, flavor-packed. Be it for a main, or to accompany your favorite sides, it’s a sure win. Also, it’s easily customizable if you have other thoughts — so be creative!
