Indulge in the ultimate comfort food experience with our delicious Homemade Baked Potato Soup. This hearty and creamy soup is perfect for chilly evenings or cozy gatherings with loved ones. Packed with tender potatoes, crispy bacon, and savory cheddar cheese, this recipe is sure to warm your soul and satisfy your cravings. Get ready to elevate your soup game to a whole new level!
Ingredients:
- 4 large russet potatoes, equal to 2 lbs.
- ¾ teaspoon salt
- 6 slices thick-cut bacon
- 1 large yellow onion
- 3 cloves garlic, minced
- 2 tablespoons butter
- ¼ cup flour
- 3 ½ cups chicken broth
- 2 cups half and half
- ¾ cup sour cream
- ½ teaspoon pepper
- 2 cups shredded cheddar cheese
- 1/8 cup chives, finely diced
Instructions:
- Preheat the Oven:
- Preheat your oven to 400°F (200°C).
- Prepare the Potatoes:
- Wash and scrub the russet potatoes thoroughly. Pierce each potato several times with a fork and sprinkle with salt. Place them directly on the oven rack and bake for 45-60 minutes, or until they are tender when pierced with a fork. Allow them to cool slightly before handling.
- Cook the Bacon:
- In a large skillet, cook the bacon over medium heat until crispy. Transfer the cooked bacon to a paper towel-lined plate to drain excess grease. Once cooled, chop or crumble the bacon into small pieces and set aside.
- Saute the Aromatics:
- In the same skillet used for the bacon, melt the butter over medium heat. Add the diced onion and minced garlic, sautéing until softened and fragrant, about 5-7 minutes.
- Prepare the Soup Base:
- Sprinkle the flour over the onion and garlic mixture, stirring constantly to create a roux. Cook for an additional 2-3 minutes to remove the raw flour taste.
- Combine Ingredients:
- Gradually pour in the chicken broth, stirring constantly to prevent lumps from forming. Once the broth is fully incorporated, add the half and half, sour cream, and pepper. Stir until smooth and creamy.
- Simmer the Soup:
- Bring the soup to a gentle simmer and cook for 10-15 minutes, allowing the flavors to meld and the soup to thicken slightly.
- Prepare the Potatoes:
- Meanwhile, peel the baked potatoes and roughly chop them into bite-sized pieces.
- Add Potatoes and Bacon:
- Add the chopped potatoes and crispy bacon to the soup, stirring to combine. Allow the soup to simmer for an additional 5-10 minutes to heat through.
- Stir in Cheese:
- Gradually add the shredded cheddar cheese to the soup, stirring until melted and incorporated.
- Garnish and Serve:
- Ladle the hot soup into bowls and garnish with a sprinkle of chopped chives. Serve immediately and enjoy the comforting goodness!
Cook Notes and Variations:
- Vegetarian Option: Omit the bacon and substitute vegetable broth for chicken broth for a vegetarian version of this soup.
- Extra Creamy: For an even creamier texture, you can replace the half and half with heavy cream.
- Customize Toppings: Get creative with your toppings! Try adding extra cheese, diced green onions, or a dollop of sour cream for additional flavor.
- Make-Ahead: This soup can be made ahead of time and reheated before serving. Store it in an airtight container in the refrigerator for up to 3 days.
FAQs (Frequently Asked Questions):
Q: Can I use other types of potatoes for this soup? A: While russet potatoes are traditionally used for baked potato soup due to their fluffy texture, you can experiment with other varieties such as Yukon Gold or red potatoes for slightly different results.
Q: Can I freeze this soup? A: While you can freeze baked potato soup, keep in mind that the texture of the potatoes and dairy-based broth may change slightly upon thawing. It’s best to consume the soup fresh for optimal flavor and consistency.
Q: How can I make this soup gluten-free? A: To make this soup gluten-free, you can substitute a gluten-free flour blend for the all-purpose flour used in the roux.
Q: Is there a lighter version of this soup available? A: For a lighter version of this soup, you can use low-fat milk or unsweetened almond milk instead of half and half, and reduce the amount of cheese used.
Keto and Low-Carb Versions:
For those following a keto or low-carb diet, you can modify this recipe by replacing the russet potatoes with cauliflower florets. Simply roast the cauliflower in the oven until tender and use it as a low-carb alternative to potatoes. Additionally, you can use turkey bacon or omit the bacon entirely to reduce the overall carb count. Adjust the amount of onion and garlic according to your personal carb limits.
With its creamy texture, savory flavors, and hearty ingredients, our Homemade Baked Potato Soup is a comforting classic that never disappoints. Whether you’re curled up by the fireplace or hosting a casual dinner party, this soup is sure to warm your heart and please your palate. So gather your ingredients, follow our simple instructions, and treat yourself to a bowl of pure comfort and satisfaction. Happy cooking!
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