Baked Potato Soup: 5 Comforting Reasons to Love It

There’s something incredibly comforting about a bowl of Baked Potato Soup. It’s one of those recipes that feels like a warm hug on a chilly day. The creamy texture and hearty flavor combine to create a satisfying experience that’s perfect for any time of year. This recipe has always been a family favorite, especially during those cozy weekends when we gather around the table, sharing stories and laughter. I remember my mom making this soup with a mix of excitement and love, and now I get to pass that same joy onto my kids. It’s the kind of dish that wraps you in nostalgia, and each spoonful brings back memories of family gatherings and cozy evenings. Trust me, once you try this Baked Potato Soup, it’ll quickly become a staple in your own home too!

Ingredients List

To whip up this deliciously creamy Baked Potato Soup, you’ll need the following ingredients:

• 4 large russet potatoes (about 900 g) – These starchy gems are perfect for creating that classic creamy texture.
• ¾ teaspoon salt – This little bit of salt will enhance all the flavors in the soup.
• 6 slices of thick sliced bacon – For that irresistible smoky crunch and depth of flavor.
• 1 large yellow onion, diced – It adds sweetness and a lovely aromatic base for the soup.
• 3 cloves of garlic, minced – Because what’s a soup without garlic? It adds a savory kick!
• 2 tablespoons of unsalted butter – This adds richness and helps sauté the onions and garlic perfectly.
• ¼ cup of all-purpose flour – This will help thicken your soup and create that velvety texture.
• 3 ½ cups of chicken broth – A flavorful base that brings everything together.
• 2 cups of heavy cream – This is where the creaminess comes from, making the soup luscious and satisfying.
• ¾ cup of sour cream at room temperature – It adds a tangy note that balances the creaminess beautifully.
• ½ teaspoon of black pepper – Just a touch to give your soup a little bit of warmth.
• 2 cups of shredded cheddar cheese – The star topping that melts into the soup for that cheesy goodness!
• ⅛ cup of finely chopped chives – For a fresh, vibrant finish that brightens up each bowl.

Gather these ingredients, and you’ll be on your way to creating a comforting bowl of Baked Potato Soup that’s sure to impress!

How to Prepare Baked Potato Soup

Now that we’ve got our ingredients ready, it’s time to dive into the magic of making this Baked Potato Soup! Trust me, the steps are simple, and the result is absolutely worth it. Let’s break it down.

Prep Your Ingredients

First things first! You’ll want to shred your cheese and measure out your sour cream and heavy cream. I like to set them aside at room temperature so they blend beautifully later. Next, chop your bacon into 2.5 cm pieces, as we’ll be cooking it up shortly. Having everything prepped and ready to go makes the cooking process so much smoother, so don’t skip this step!

Cook the Bacon

Alright, let’s get that bacon crispy! In a large pot, cook your chopped bacon over medium heat for about 8-10 minutes, stirring occasionally. You want it to be nice and crispy, so don’t rush this part! Once it’s done, carefully remove the bacon with a slotted spoon and set it aside on a paper towel to drain. Don’t forget to leave about 2 tablespoons of that delicious bacon fat in the pot – it’s full of flavor and will help cook our next ingredients!

Prepare the Potatoes

Next up are the potatoes! Peel and chop your russet potatoes into 2.5 cm cubes. This size helps them cook evenly. In a separate pot, place the potatoes and cover them with water, adding a pinch of salt. Bring it to a gentle boil and let them cook for about 20 minutes or until tender. You’ll know they’re ready when you can easily pierce them with a fork. Once they’re done, drain the potatoes and give them a gentle mash with a fork – we want some texture, not a puree!

Sauté the Aromatics

Now, let’s add some flavor! In the same pot with the bacon fat, toss in your diced yellow onion. Sauté for about 5 minutes until it’s soft and translucent. Then, add the minced garlic and unsalted butter, cooking for another minute. This combination smells divine and is the aromatic base for your soup!

Create the Base

It’s time to build the soup! Sprinkle in the flour and cook for about a minute, stirring constantly. This step helps to remove any raw flour taste. Slowly pour in the chicken broth while scraping the bottom of the pot to lift all that delicious flavor. After that, gradually incorporate the heavy cream, stirring until it’s combined. Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer for a few minutes.

Combine and Blend

Now, let’s bring everything together. Add the gently mashed potatoes and the room-temperature sour cream to the pot. Stir everything until combined. If you like a creamier soup, you can use an immersion blender to blend it to your desired consistency. Just be careful not to over-blend; you want some potato chunks for texture!

Add Cheese and Serve

Finally, let’s make this soup irresistible with cheese! Gradually stir in the shredded cheddar until it melts into the soup, creating that gooey goodness we all love. Once it’s melted and smooth, serve your soup hot, garnishing with crispy bacon and a sprinkle of finely chopped chives for a fresh touch. Pair it with some crusty bread, and you’ve got a comforting meal that will warm your soul!

Why You’ll Love This Recipe

This Baked Potato Soup is a true delight for the senses, and here’s why you’ll fall in love with it:

• Creamy Texture: Each spoonful is velvety and smooth, making it a comforting treat on any day.
• Hearty Flavor: The rich combination of bacon, cheese, and potatoes creates a satisfying taste that warms you from the inside out.
• Ease of Preparation: With simple steps and readily available ingredients, you can whip this up without any fuss.
• Comfort Factor: It’s like a warm hug in a bowl, perfect for cozy nights or gatherings with loved ones.

Trust me, you’ll want this recipe on repeat!

Tips for Success

To ensure your Baked Potato Soup turns out absolutely delicious, here are some tried-and-true tips that I’ve learned over the years:

• Use Fresh Ingredients: Freshly grated cheese melts better and adds a richer flavor. Trust me, it makes a difference!
• Cook Bacon Slowly: Take your time cooking the bacon to achieve that perfect crispiness. Rushing it can lead to chewy bacon, and nobody wants that in their soup!
• Don’t Skip the Mashing: When you mash the potatoes, aim for a gentle texture. You want some chunks for heartiness, so don’t overdo it!
• Season Gradually: Taste your soup as you go. Adjusting the salt and pepper at different stages helps build the flavor profile.
• Storage Tips: If you have leftovers, store them in an airtight container in the fridge. The flavors deepen as it sits, making it even better the next day!

With these tips, you’ll be on your way to making the best Baked Potato Soup that your family will rave about!

Storage & Reheating Instructions

Storing your delicious Baked Potato Soup is super simple! Allow the soup to cool completely before transferring it to an airtight container. In the refrigerator, it’ll stay fresh for up to 3 days. If you want to keep it longer, you can freeze it for up to 3 months. Just make sure to label the container with the date!

When you’re ready to enjoy it again, simply thaw in the fridge overnight if frozen. For reheating, warm it gently on the stove over low heat, stirring occasionally. You can also use the microwave, heating in short bursts, stirring in between. Just be cautious not to overheat; you want it perfectly creamy and comforting!

Nutritional Information

Here’s the estimated nutritional breakdown for a serving of this delightful Baked Potato Soup:

• Calories: 482
• Fat: 34 g
• Protein: 16 g
• Carbohydrates: 28 g
• Sugar: 2 g
• Sodium: 968 mg
• Fiber: 3 g
• Cholesterol: 54 mg

Keep in mind that these values are estimates and can vary based on the ingredients you use!

FAQ Section

Here are some common questions about Baked Potato Soup that might help you out:

• Can I make this soup vegetarian? Absolutely! You can replace the chicken broth with vegetable broth and skip the bacon for a hearty vegetarian version that’s still packed with flavor.
• How can I make this soup lighter? You can use half-and-half instead of heavy cream and reduce the amount of cheese. It’ll still taste delicious!
• What can I add for extra flavor? Try adding some herbs like thyme or rosemary, or even a splash of hot sauce for a kick!
• Can I freeze Baked Potato Soup? Yes! Just make sure to store it in an airtight container. It freezes well for up to 3 months.
• How do I reheat leftovers? Gently reheat on the stovetop over low heat, stirring occasionally, or use the microwave in short bursts.

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