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The Ultimate Comfort Food: A Deep Dive into Our Creamy Baked Potato Soup

The Ultimate Comfort Food: A Deep Dive into Our Creamy Baked Potato Soup
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This Baked Potato Soup is thick, creamy, and loaded with all the comforting flavors you love—bacon, cheddar, chives, sour cream, and tender potatoes. Perfect for cozy dinners or meal prep, it’s rich, satisfying, and surprisingly easy to make from scratch.

Ingredients

Scale

  • 4 large russet potatoes (about 2 lbs)

  • 3/4 teaspoon salt

  • 6 slices thick-cut bacon

  • 1 large yellow onion, diced

  • 3 cloves garlic, minced

  • 2 tablespoons butter

  • 1/4 cup flour

  • 3 1/2 cups chicken broth

  • 2 cups half-and-half

  • 3/4 cup sour cream

  • 1/2 teaspoon black pepper

  • 2 cups shredded cheddar cheese

  • 1/8 cup finely diced chives

Instructions

  1. Prep ingredients: Shred the cheese and measure the sour cream and half-and-half; let them come to room temperature.

  2. Cook bacon: Cut bacon into 1-inch pieces. Cook in a large pot over low heat, stirring occasionally, until crisp. Remove and set aside, leaving 2 tablespoons of drippings in the pot.

  3. Cook potatoes: Peel and cube potatoes. Place in a stockpot and cover with water by 1 inch. Add salt and boil gently for 20 minutes, until fork-tender. Drain and gently mash. Set aside.

  4. Sauté aromatics: Add diced onion to the bacon drippings and cook until softened, about 5 minutes. Add garlic and butter; cook 1 more minute.

  5. Make roux: Whisk in flour and stir for 1 minute to remove the raw flour taste.

  6. Add liquids: Slowly pour in chicken broth, scraping up any bacon bits from the bottom. Gradually add half-and-half. Bring to a boil, then reduce to a simmer.

  7. Add potatoes and creaminess: Stir in mashed potatoes, sour cream, and black pepper. Remove from heat. For extra creamy soup, blend with an immersion blender or in batches using a regular blender.

  8. Add cheese: Gradually stir in shredded cheddar until melted and smooth. Avoid high heat to prevent cheese from clumping.

  9. Serve: Garnish with crumbled bacon and chives. Serve warm.

Notes

  • Extra creamy: Use an immersion blender for a perfectly smooth texture.

  • Customize toppings: Add green onions, extra cheese, or a drizzle of crispy bacon fat for more flavor.

  • Make ahead: Soup can be refrigerated for up to 3 days. Reheat gently on the stove.

  • Vegetable boost: Stir in roasted corn or steamed broccoli for added veggies.

Nutrition

Find it online: https://biteseason.com/the-ultimate-comfort-food-a-deep-dive-into-our-creamy-baked-potato-soup-2/