Baked Potato Soup Comfort (Printer-Friendly Version)
A creamy, comforting bowl featuring tender potatoes, crisp bacon, sharp cheddar, and fresh chives.
# Required Ingredients:
→ Meats
01 -
150 grams bacon, cut into squares
→ Vegetables
02 -
600 grams russet potatoes, diced
03 -
120 grams yellow onion, diced
04 -
15 grams fresh chives, chopped
05 -
2 cloves garlic, minced
→ Dairy
06 -
30 grams unsalted butter
07 -
250 ml half and half
08 -
120 grams sharp yellow cheddar cheese, shredded
09 -
120 grams sour cream
→ Pantry
10 -
15 grams all-purpose flour
11 -
1 teaspoon salt, divided
12 -
1 gram black pepper, freshly ground
13 -
1 liter chicken broth
# Step-by-Step Instructions:
01 -
Cook bacon over low heat until crisp, then set aside. Reserve 15 ml bacon drippings in the pot.
02 -
Submerge diced potatoes in salted water and boil gently for approximately 20 minutes until fork tender. Drain and mash gently; set aside.
03 -
Add diced onions to the reserved bacon drippings in the pot and cook over medium heat for five minutes. Add butter and garlic, cooking for an additional minute.
04 -
Sprinkle flour into the pot, stirring continuously and cooking for one minute to eliminate raw flour taste.
05 -
Pour in chicken broth and half and half, bring to a boil, then reduce to a simmer.
06 -
Add mashed potatoes to the pot, stirring in sour cream and black pepper. Remove from heat.
07 -
For a smoother texture, blend the soup using an immersion blender or in batches in a standard blender.
08 -
Gradually stir in shredded cheese until melted, then fold in cooked bacon and chopped chives. Serve immediately.
# Handy Cooking Tips:
01 -
Use sharp yellow cheddar cheese that melts smoothly; avoid pre-shredded cheese containing cellulose. Cooking potatoes separately reduces starch and prevents gluey texture.
02 -
Milk can substitute half and half for a lighter broth; warm prior to adding to avoid curdling.
03 -
The soup thickens as it stands, so adjust liquid consistency accordingly.