Description

This rich and creamy Baked Potato Soup features tender chunks of russet potatoes, savory bacon, sharp cheddar cheese, and a velvety blend of half and half and sour cream. Perfect for chilly days, this comforting soup is easy to prepare with simple ingredients and yields a hearty meal that the whole family will enjoy.

Ingredients

Units Scale

Potatoes and Broth

4 large russet potatoes (about 2 lbs)
3/4 teaspoon salt
3 1/2 cups chicken broth

Bacon and Aromatics

6 slices thick cut bacon
1 large yellow onion, diced
3 cloves garlic, minced

Sauces and Dairy

2 tablespoons butter
1/4 cup all-purpose flour
2 cups half and half
3/4 cup sour cream
2 cups shredded cheddar cheese (preferably Cracker Barrel Sharp Yellow Cheese)

Seasoning and Garnish

1/2 teaspoon black pepper
1/8 cup finely diced chives

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Instructions

Cook the Bacon: Cut bacon slices into 1-inch squares using kitchen shears. In a large pot over low heat, cook the bacon pieces, stirring occasionally until crisp. Remove bacon and set aside, leaving 2 tablespoons of bacon drippings in the pot.
Prepare the Potatoes: While bacon cooks, peel potatoes and cut into 1-inch cubes. Place in a stock pot and cover with 1 inch of water. Add salt and gently boil for 20 minutes until potatoes are very tender. Drain potatoes and gently mash them. Set aside.
Sauté Onions and Garlic: Add diced onion to the pot with bacon drippings and cook over medium heat until softened, about 5 minutes. Add minced garlic and butter, cooking for an additional minute.
Make the Roux: Whisk in flour and stir continuously with a silicone spatula for 1 full minute to eliminate the raw flour taste.
Add Liquids: Slowly add chicken broth, use the spatula to scrape up browned bits from the pot bottom for extra flavor. Then gradually pour in the half and half. Bring mixture to a boil, then reduce heat and simmer gently.
Combine Potatoes and Cream: Stir the mashed potatoes into the soup base, then add sour cream and pepper, mixing thoroughly.
Blend for Creaminess (Optional): Remove the pot from heat. For a smoother texture, blend the soup with an immersion blender or carefully transfer to a blender in batches.
Add Cheese: Slowly sprinkle in shredded cheddar cheese, stirring gently to fully incorporate it into the soup. Ensure the soup is not too hot to allow cheese to melt smoothly and creamy.
Garnish and Serve: Top the soup with crispy bacon pieces and finely diced chives. Serve immediately for best flavor and texture.

Notes

Cheese selection: Use a soft, sharp cheddar like Cracker Barrel Sharp Yellow Cheese for smooth melting; avoid pre-shredded bags containing cellulose as they prevent proper melting.
Dairy substitution: Milk can replace half and half but will result in a thinner soup. Warm the milk in the microwave for 45 seconds before adding to prevent curdling.
Storage: Store leftovers in an airtight container in the refrigerator up to 3 days or freeze for up to 3 months.
Recipe Source: This recipe appears in The Cozy Cookbook on page 36.

Nutrition

Serving Size: 1 cup
Calories: 310
Sugar: 3g
Sodium: 550mg
Fat: 20g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 21g
Fiber: 3g
Protein: 10g
Cholesterol: 60mg