Baked Potato Soup

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Instructions

1. Cook the Potatoes:
Place the cubed potatoes in a large stock pot and cover with water. Add the salt. Bring to a boil, then reduce heat and simmer for about 20 minutes, or until the potatoes are very tender. Drain and gently mash them—leaving some small lumps for texture is fine. Set aside.

2. Crisp the Bacon:
While the potatoes cook, use kitchen shears to cut the bacon into 1-inch pieces. In a large Dutch oven or soup pot, cook the bacon over low heat until crisp. Remove the bacon with a slotted spoon and set it aside on a paper towel-lined plate. Leave about 2 tablespoons of the rendered bacon drippings in the pot.

3. Sauté the Aromatics:
Add the diced onion to the bacon drippings and cook over medium heat until softened, about 5 minutes. Add the minced garlic and butter, cooking for one more minute until fragrant.

4. Create the Roux:
Sprinkle the flour over the onion mixture and whisk constantly for about 1 minute to cook off the raw flour taste.

5. Build the Soup Base:
Gradually pour in the chicken broth while whisking continuously to prevent lumps. Scrape the bottom of the pot to incorporate all the flavorful bacon bits. Slowly whisk in the half and half. Bring the mixture to a gentle boil, then reduce the heat to a simmer.

6. Combine and Finish:
Stir the mashed potatoes into the soup base. Mix in the sour cream and black pepper until smooth.
Optional Step: For a smoother consistency, use an immersion blender to purée the soup to your desired texture. (Alternatively, carefully blend in batches in a countertop blender).
Remove the pot from the heat. Gradually stir in the shredded cheddar cheese until it is fully melted and the soup is creamy. Tip: Removing the pot from the heat before adding the cheese prevents it from becoming grainy or clumping.

7. Serve:
Ladle the hot soup into bowls. Generously top with the reserved crispy bacon, extra shredded cheddar, and a sprinkle of fresh chives. Serve immediately with crusty bread or a side salad.

Storage & Reheating

  • Refrigeration: Store cooled soup in an airtight container in the refrigerator for up to 4 days.

  • Freezing: For best results, freeze the soup before adding the sour cream and cheese. Portion the base soup and freeze for up to 3 months. Add the dairy when reheating.

  • Reheating: Warm the soup gently in a pot over low heat, stirring often. If the soup has thickened, add a splash of chicken broth or half and half to reach your desired consistency.

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