Baked Potato Soup

Creamy Baked Potato Soup

This recipe captures the essence of a baked potato in a comforting and delicious soup.

Ingredients:

• 6 slices bacon, chopped
• 1/2 medium onion, chopped
• 4 large russet potatoes, peeled and diced
• 1/4 cup all-purpose flour
• 4 cups chicken broth
• 1 cup whole milk
• 1 clove garlic, minced
• 3/4 cup shredded cheddar cheese (or more to taste)
• Salt and freshly ground black pepper, to taste
• Optional garnishes: Chopped green onions, crumbled cooked bacon, sour cream

Cooking Guide:

1. Cook the Bacon: In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate. Reserve about 1 tablespoon of the bacon drippings in the pot.
2. Sauté the Aromatics: Add the chopped onion to the pot with the reserved bacon drippings. Cook over medium heat until softened, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
3. Make the Roux: Add the flour to the pot and whisk it into the onion and garlic mixture. Cook for 1 minute, stirring constantly, to cook out the raw flour taste. This roux will help thicken the soup.
4. Simmer with Broth and Milk: Slowly whisk in the chicken broth and milk, scraping up any browned bits from the bottom of the pot. Bring to a simmer and cook for 5 minutes, stirring occasionally.
5. Add Potatoes and Seasonings: Add the diced potatoes to the pot. Season with salt and pepper to taste. Increase heat to medium-high and bring to a boil. Reduce heat to medium-low, cover, and simmer for 15-20 minutes, or until the potatoes are tender when pierced with a fork.
6. Finish and Serve: Remove the pot from heat. Using an immersion blender or a blender in batches, puree the soup until smooth (you can leave it slightly chunky if desired). Stir in the shredded cheese until melted. Taste and adjust seasonings as needed.
7. Serve: Ladle the soup into bowls and garnish with chopped green onions, crumbled cooked bacon, and a dollop of sour cream (optional).

Tips:

• For extra flavor, bake the potatoes instead of boiling them. Prick the potatoes with a fork and bake at 400°F (200°C) for 45-60 minutes, or until tender. Once cool, peel and dice the potatoes before adding them to the soup.
• If you don’t have chicken broth, you can substitute vegetable broth.
• This soup is easily customizable. Add in your favorite chopped vegetables like carrots, celery, or broccoli during step 2.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium heat.