Baked Potato Soup Bacon Cheddar (Print-Friendly Version)
Creamy soup with potatoes, crispy bacon, cheddar cheese, chives, and tangy sour cream for ultimate comfort.
# List of Ingredients:
→ Main ingredients
01 -
4 large russet potatoes (approximately 900 g), peeled and cut into 2.5 cm cubes
02 -
¾ teaspoon fine sea salt
03 -
6 slices thick-cut bacon, cut into 2.5 cm pieces
04 -
1 large yellow onion, finely diced
05 -
3 cloves garlic, minced
06 -
2 tablespoons unsalted butter
07 -
¼ cup (30 g) all-purpose flour
08 -
830 ml chicken broth
09 -
480 ml half and half (see note for alternative)
10 -
¾ cup (180 g) sour cream
11 -
½ teaspoon ground black pepper
12 -
2 cups (200 g) sharp cheddar cheese, freshly shredded
13 -
2 tablespoons chives, finely diced (plus more for garnish)
# How to Prepare:
01 -
Allow the cheese, sour cream, and half and half to come to room temperature. Shred cheese from a block for best texture.
02 -
In a large stock pot over low heat, cook bacon pieces, rotating as needed, until crisp. Reserve 2 tablespoons of bacon drippings in the pot; transfer cooked bacon to a paper towel-lined plate.
03 -
Meanwhile, place potato cubes in a separate pot and cover with cold water by 2.5 cm. Add salt and bring to a gentle boil. Cook for 20 minutes or until potatoes are fork-tender. Drain, then gently mash and set aside.
04 -
Add diced onion to bacon drippings and cook over medium heat until translucent, about 5 minutes. Stir in minced garlic and butter, cooking for 1 minute.
05 -
Whisk in flour and continue stirring for 1 minute to remove any raw flavor.
06 -
Pour in chicken broth, scraping up any browned bits for maximum flavor. Gradually add half and half, stirring constantly. Bring to a boil, then reduce to a gentle simmer.
07 -
Fold in the mashed potatoes, then incorporate sour cream and black pepper until well blended.
08 -
For a smoother consistency, use an immersion blender directly in the pot or blend in batches until desired texture is reached.
09 -
Gradually sprinkle shredded cheddar into the soup, stirring gently to ensure even melting. Avoid adding cheese if soup base is too hot, as it may become grainy.
10 -
Remove from heat. Ladle soup into bowls and top with reserved bacon pieces and chopped chives. Serve hot.
# Additional Information:
01 -
Use freshly shredded cheese from a block for optimal melting and smooth texture; pre-shredded cheese may not incorporate as well due to anti-caking agents.
02 -
For a lighter consistency, substitute whole milk for half and half, warming milk before addition to prevent curdling.
03 -
Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months.