Description
A rich and velvety baked potato soup made with tender russet potatoes, crispy beef bacon, melted cheddar cheese, and tangy sour cream. This hearty and flavorful soup is the perfect comfort food for busy weeknights or chilly evenings.
Ingredients
- Beef Bacon: 6 slices, cooked and crumbled
- Russet Potatoes: 4 large (about 2 lbs), peeled and cubed
- Butter: 2 tablespoons
- Yellow Onion: 1 large, diced
- Garlic: 3 cloves, minced
- All-Purpose Flour: ¼ cup
- Chicken Broth: 3½ cups
- Half and Half: 2 cups
- Salt: ¾ teaspoon (or to taste)
- Black Pepper: To taste
- Soy Sauce: 1 teaspoon
- Hot Sauce: 1 teaspoon (optional)
- Sharp Cheddar Cheese: 2 cups, shredded
- Sour Cream: ¾ cup
- Fresh Chives: ⅛ cup, finely diced
Instructions
- Prepare the Potatoes: Peel and cube the potatoes. Boil in salted water for 20 minutes until fork-tender. Drain and mash lightly.
- Cook the Bacon: In a large soup pot, cook beef bacon until crispy. Remove and crumble; reserve 2 tablespoons of drippings.
- Sauté the Aromatics: In the bacon drippings, cook the onion until softened, about 5 minutes. Add garlic and cook for 1 more minute.
- Make the Roux: Melt butter in the pot, sprinkle in flour, and stir for 1–2 minutes.
- Add Liquids: Slowly whisk in chicken broth, followed by half and half. Add soy sauce and optional hot sauce.
- Combine the Potatoes: Stir in the mashed potatoes. Simmer for 10 minutes.
- Blend (Optional): For a smoother soup, blend with an immersion blender.
- Add Cheese and Sour Cream: Stir in cheddar cheese until melted. Add sour cream and mix well.
- Serve: Adjust seasoning, garnish with crumbled bacon and chives, and enjoy hot.
Notes
- Adjust soup consistency with additional chicken broth if it’s too thick.
- Freshly shredded cheddar cheese melts best for a smooth finish.
- Store leftovers in the fridge for up to 3 days and reheat gently on the stove.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American