adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Baked Potato Soup
0 Likes
Prep Time:
10 minutes
Cook Time:
90 minutes
Total Time:
100 minutes
Indulge in rich and creamy loaded baked potato soup, topped with crispy bacon, sour cream, chives, and cheddar.
Ingredients:
  • 4 pounds russet potatoes (about 7 medium potatoes)
  • 1/4 pound thick sliced bacon, cut crosswise into 1/8-inch slices (lardons)
  • 1 large onion, finely chopped (about 2 cups)
  • 2 ribs celery, finely chopped
  • 6 cups chicken stock
  • 1 teaspoon kosher salt (more to taste)
  • 1/8 teaspoon of ground white or black pepper
  • 2 to 4 tablespoons heavy cream (optional)
  • Garnishes:
  • Grated sharp cheddar cheese
  • Sour cream
  • Minced chives
  • Crumbled bacon (from step 2 in method)
Instructions:
  • Prepare the potatoes: Scrub them clean and pierce all over with a fork. Place on a foil-lined baking sheet and bake at 400°F for 1 hour until easily pierced with a knife. Let cool slightly before handling. To expedite cooling, halve them lengthwise.
  • Fry the bacon lardons in a Dutch oven over medium-high heat until crispy and browned. Set aside the cooked bacon and leave 1 tablespoon of bacon fat in the pot. Be mindful not to pour excess bacon fat down the drain.
  • Sauté onion and celery in bacon fat: Add chopped onion and celery to the pot with the remaining bacon fat. Sauté for 2 minutes over medium-high heat, then reduce heat to low, cover, and cook slowly for 15-20 minutes.
  • Once the baked potatoes are cool enough, scoop out the insides into a bowl. Transfer them to the cooked onion and celery mixture in the pot. Pour in 6 cups of chicken stock and add a teaspoon of kosher salt. Simmer the soup, then reduce the heat to low and use a potato masher to combine the potatoes with the stock.
  • Blend the potato soup to your desired consistency using an immersion blender after cooking for about 5 minutes: for a slightly chunky texture, purée half of the soup; for a smoother finish, blend all of it.
  • Enhance creaminess: Gently incorporate 2 to 4 tablespoons of luscious heavy cream into the soup for a velvety texture. Season with additional salt and pepper to suit your taste.
  • Pour the mixture into bowls and generously sprinkle with grated cheddar, dollop with sour cream, sprinkle with fresh chives, and finish with crumbled crispy bacon on top.

Similar Recipes