Name: Baked Potato Soup
Prep time: 20 min
Cook time: 1 h 20 min
Total time: 1 h 40 min
Cuisine: American
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 Tablespoon 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

Looking for a cozy and comforting meal that is both delicious and easy to make? Look no further than this hearty Baked Potato Soup recipe! Perfect for chilly nights or casual gatherings, this soup is sure to warm you up from the inside out.

Why You’ll Love This Recipe?

Rich and creamy flavors that will satisfy your taste buds.
Quick and simple prep time, perfect for busy weeknights.
Ideal for meal prep – make a big batch and enjoy it throughout the week.

Ingredient Notes:

Large russet potatoes: These starchy potatoes provide the perfect base for a creamy soup.
Salt: Enhances the flavors of the other ingredients.
Thick cut bacon: Adds a savory and smoky element to the soup.
Yellow onion and garlic: Provide a flavorful base for the soup.
Butter and flour: Used to create a roux for thickening the soup.
Chicken broth and half and half: Create a creamy and rich broth.
Sour cream: Adds a tangy flavor to the soup.
Pepper, shredded cheddar cheese, and chives: Garnishes that enhance the overall taste and presentation.

Step-by-Step Instructions:

Start by cooking the bacon in a large pot until crispy. Remove and set aside.
In the same pot, sauté the onion and garlic in butter until softened.
Stir in the flour to create a roux, then slowly pour in the chicken broth and half and half.
Add the diced potatoes and simmer until tender.
Stir in the sour cream and season with salt and pepper.
Serve the soup hot, garnished with crispy bacon, shredded cheddar cheese, and chopped chives.

Helpful Tips:

For a lighter version, use low-fat sour cream or Greek yogurt.
Feel free to add in extra veggies like corn or broccoli for added nutrition.
Store any leftovers in an airtight container in the fridge for up to 3 days.

Expert Tips for the Best Results:

For a smoother soup, use an immersion blender to puree some of the potatoes.
Experiment with different types of cheese for unique flavor profiles.
Top with a dollop of sour cream and a sprinkle of chives for a fancy finish.

Serving Suggestions:

Pair this Baked Potato Soup with a crusty loaf of bread or a side salad for a complete meal. For drinks, try a crisp white wine or a hearty beer to complement the flavors.

Storage and Reheating Tips:

To store, let the soup cool completely before transferring it to an airtight container in the fridge. Reheat gently on the stovetop, adding a splash of broth if needed to thin it out.

Frequently Asked Questions:

Can I freeze this soup? Yes, you can freeze this soup for up to 3 months. Thaw in the fridge overnight before reheating.
Can I use different types of potatoes? Yes, feel free to use Yukon gold or red potatoes for a different flavor and texture.
Can I make this soup vegetarian? Absolutely! Simply omit the bacon and use vegetable broth instead of chicken broth.

Conclusion:

Warm, creamy, and full of flavor, this Baked Potato Soup is a must-try recipe for any soup lover. Give it a go and let us know how it turns out – we’d love to hear your feedback!