Description
This creamy and hearty Baked Potato Soup combines the comforting flavors of baked russet potatoes, crispy bacon, sautéed onions, and garlic, all simmered in chicken broth and blended to a smooth, velvety texture. Topped with shredded cheddar cheese, sour cream, green onions, and optional crispy potato skins, this soup makes a perfect cozy meal for any season.
Ingredients
Scale
Potatoes
- 4 large russet potatoes, scrubbed clean
Soup Base
- 1 tablespoon olive oil
- 6 slices of bacon, chopped
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 teaspoon paprika (optional)
Dairy
- 1 cup heavy cream
- 1/2 cup sour cream
- 1 cup shredded cheddar cheese (divided)
Garnishes
- 3 green onions, sliced
- Salt and pepper to taste
- Optional crispy potato skins for serving
Instructions
- Bake the Potatoes: Preheat your oven to 400°F (200°C). Prick the russet potatoes several times with a fork, then place them directly on the oven rack. Bake for 45-60 minutes until the potatoes are tender and cooked through.
- Cook the Bacon: While the potatoes bake, heat the olive oil in a large pot over medium heat. Add the chopped bacon and cook until crispy. Use a slotted spoon to remove the bacon from the pot and set aside, leaving the bacon fat in the pot.
- Sauté Aromatics: In the pot with the bacon fat, add the diced onion and sauté for about 5 minutes until softened. Add the minced garlic and continue to sauté for another minute until fragrant.
- Prepare the Potatoes: Remove the baked potatoes from the oven and allow to cool slightly. Cut each in half and scoop out the flesh into a bowl. Save the potato skins if you want to use them as crispy garnish later.
- Simmer the Soup Base: Add the scooped potato flesh, chicken broth, and optional paprika into the pot with the onions and garlic. Stir well to combine and bring to a simmer. Let it cook for about 10 minutes to meld flavors.
- Blend the Soup: Use an immersion blender to blend the soup until smooth directly in the pot. Alternatively, transfer the mixture in batches to a blender and puree until smooth, then return to the pot.
- Finish the Soup: Stir in the heavy cream, sour cream, and half of the shredded cheddar cheese. Warm the soup over low heat until heated through. Taste and season with salt and pepper to your preference.
- Serve: Ladle the soup into bowls. Garnish with the reserved crispy bacon, sliced green onions, and the remaining shredded cheese. Optionally, add crispy potato skins for extra texture and presentation.
Notes
- You can make the soup vegetarian by omitting bacon and using vegetable broth instead of chicken broth.
- For extra crispy potato skins, brush them lightly with olive oil, season with salt and pepper, and bake at 400°F for 10-15 minutes until crisp.
- If you prefer a chunkier soup, blend only part of the mixture and stir in the rest of the potato pieces.
- This soup reheats well and flavors develop even more the next day.
- Substitute sharp white cheddar for a sharper flavor if desired.
