Baked Potato Soup

Ingredients

• 2 lb Russet potatoes (large; peeled and cut into 1-inch cubes)
• 0.75 tsp Salt
• 6 slices Thick-cut bacon (cut into 1-inch squares; reserve 2 tbsp drippings in the pot)
• 1 Yellow onion (large; diced)
• 3 cloves Garlic (minced)
• 2 tbsp Butter
• 0.25 cup Flour
• 3.5 cups Chicken broth
• 2 cups Half-and-half (bring to room temperature)
• 0.75 cup Sour cream (bring to room temperature)
• 0.5 tsp Pepper
• 2 cups Cheddar cheese (shredded from a block; bring to room temperature)
• 0.125 cup Chives (finely diced)
• Water (enough to cover potatoes by 1 inch)

Steps

1. 1

   Shred the cheddar from a block. Measure the sour cream and half-and-half, then let the cheese and dairy sit at room temperature.

2. 2

   Using kitchen shears, cut the bacon into 1-inch squares. Place it in a large pot over low heat and cook, rotating the pieces occasionally. The pieces may overlap at first but will shrink as they cook. Once crisp, remove the bacon and set it aside; leave 2 tablespoons of drippings in the pot.

3. 3

   While the bacon cooks, peel the potatoes and cut them into 1-inch cubes. Put them in a stockpot and add enough water to cover them by 1 inch.

4. 4

   Add the salt to the potatoes and water. Bring to a gentle boil and cook for about 20 minutes, or until the potatoes are very fork-tender.

5. 5

   Drain the potatoes, gently mash them, and set them aside.

6. 6

   Add the diced onion to the pot with the bacon drippings. Cook until softened, about 5 minutes.

7. 7

   Add the minced garlic and butter. Cook for 1 minute.

8. 8

   Whisk in the flour. Stir with a silicone spatula and cook for 1 full minute to remove the raw flour taste.

9. 9

   Add the chicken broth. Use the spatula to loosen any bacon remnants from the bottom of the pot.

10. 10

    Slowly add the half-and-half. Bring the mixture to a boil, then reduce the heat to a simmer.

11. 11

    Stir in the mashed potatoes.

12. 12

    Mix in the sour cream and pepper.

13. 13

    Remove the pot from the heat. If you prefer a creamier, smoother consistency, blend the soup with an immersion blender or transfer it to a blender in batches.

14. 14

    Gradually sprinkle in the shredded cheddar, stirring until combined. Keep the soup base from being too hot so the cheese melts smoothly. The soup will continue to thicken as it sits.

15. 15

    Garnish with the chives and reserved bacon, then serve.

Notes

The recipe card yields 8 servings. The body excerpt says the soup makes about 2.5 quarts (10 cups), with each serving just over a cup.

Nutrition per serving

• soup
• main
• American
• comfort food
• creamy
• stovetop