Dive into the ultimate comfort food with our Baked Potato Soup recipe. Crafted to warm your heart and soul, this delectable soup combines the coziness of baked potatoes, the crispness of bacon, and the richness of cheddar cheese in a creamy broth.
Perfect for chilly evenings or whenever you crave a comforting meal, this recipe promises a delightful bowl of soup in less than 30 minutes. It’s a hearty, satisfying dish that brings the essence of a loaded baked potato to your spoon!
How to Prepare Baked Potato Soup
- Potato Prep: Start by piercing the potatoes with a fork, then microwave them for 12 to 15 minutes until they’re tender. Let them cool, halve, remove skins, and chop into chunks.
- Crispy Bacon: Cook bacon slices in a skillet until crisp. Transfer to a plate lined with paper towels to drain. Crumble into pieces once cooled, and save up to 1 tablespoon of bacon fat.
- Sauté Aromatics: Melt butter in a large pot, adding the reserved bacon fat. Sauté garlic and onion until tender, about 2 to 3 minutes.
- Build the Base: Whisk in flour and cook for 1 to 2 minutes. Gradually add milk and half-and-half, whisking to a smooth consistency. Slowly incorporate chicken stock, bringing the mixture to a light simmer.
- Season and Simmer: Add salt, garlic salt, and pepper. Allow the soup to simmer lightly until it thickens slightly, which will take about 5 to 7 minutes.
- Final Touches: If using some bacon and cheese for garnish, set aside a portion. Mix in the rest of the cheeses, bacon, and sour cream off the heat. Finally, add potato chunks to the pot, breaking them into smaller pieces if preferred.
- Garnish and Serve: Dish out the hot soup into bowls, topping with reserved cheese, bacon, and fresh chives for garnish.
Baked Potato Soup
Ingredients
- 4 potatoes scrubbed
- 8 bacon slices
- 4 tbsp unsalted butter
- 2 garlic cloves minced
- 1/4 cup yellow onion
- 1/3 cup all-purpose flour
- 2 cups low fat milk
- 1 cup half and half
- 2 cups chicken stock
- 1 tsp salt plus more to taste
- 1/2 tsp garlic salt plus more to taste
- 1/2 tsp black pepper
- 1 cup mild cheddar cheese
- 1 cup sharp cheddar cheese
- 1 cup sour cream
- fresh chives for garnish
Instructions
- Microwave Potatoes: Prick potatoes with a fork and microwave them for 12 to 15 minutes until soft. Allow them to cool, then peel and chop into chunks.
- Bacon Preparation: In a medium-high heated skillet, fry the bacon until it reaches a crispy texture. Move it to a paper towel-lined plate to drain. After cooling, break the bacon into small pieces, keeping up to 1 tablespoon of the bacon fat.
- Aromatic Base: In a sizable pot, combine melted butter with the retained bacon fat. Cook minced garlic and onion until they're soft and fragrant, about 2 to 3 minutes.
- Thicken Soup Base: Stir in flour to the pot for 1 to 2 minutes. Slowly mix in milk and half-and-half until smooth. Gradually incorporate chicken stock, simmering lightly.
- Seasoning and Thickness: Add in salt, garlic salt, and black pepper, continuing to simmer until the soup slightly thickens, about 5 to 7 minutes.
- Add-ins: Before removing from heat, stir in most of the cheese and bacon, reserving some for garnish, along with the sour cream. Mix in the potato chunks, breaking them to desired sizes.
- Serving: Serve the soup hot, garnished with the set-aside cheese, bacon, and freshly chopped chives.
How to Store Baked Potato Soup
Loaded Baked Potato Soup can be stored in an airtight container in the refrigerator for up to 3-4 days. Ensure the soup has cooled to room temperature before refrigerating. For freezing, omit the sour cream and cheese garnishes from the portion you intend to freeze, as these can be added fresh when reheating. Freeze in airtight containers or freezer bags for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stove, adding fresh sour cream and cheese for the best texture and flavor.
