Baked Potato Bacon Cheddar Soup (Print-Friendly Version)
Smooth potatoes, savory bacon, cheddar, chives, and sour cream create a rich, warming bowl for any season.
# Ingredients:
→ Base
01 -
4 large russet potatoes, approximately 900 g, peeled and cut into 2.5 cm cubes
02 -
3.5 cups (830 ml) chicken broth
03 -
2 cups (480 ml) half and half, at room temperature
→ Flavoring and Seasoning
04 -
1 large yellow onion, diced
05 -
3 cloves garlic, minced
06 -
3/4 teaspoon salt
07 -
1/2 teaspoon black pepper
→ Thickener and Fats
08 -
2 tablespoons (28 g) unsalted butter
09 -
1/4 cup (30 g) all-purpose flour
→ Meats
10 -
6 slices thick-cut bacon (about 150 g), cut into 2.5 cm pieces
→ Dairy and Toppings
11 -
2 cups (170 g) sharp cheddar cheese, shredded from block
12 -
3/4 cup (180 g) sour cream, at room temperature
13 -
1/8 cup (15 g) chives, finely diced
# Steps:
01 -
Shred cheddar cheese from a block. Measure out sour cream and half and half. Allow all dairy ingredients to come to room temperature.
02 -
Using kitchen shears, cut bacon into 2.5 cm squares. Cook over low heat in a large pot, rotating as needed, until crisp. Remove bacon and set aside. Reserve 2 tablespoons bacon drippings in the pot.
03 -
Place cubed potatoes in a stock pot. Cover with water by 2.5 cm and add salt. Bring to a gentle boil and cook for 20 minutes until very fork-tender. Drain and gently mash. Set aside.
04 -
Add diced onion to reserved bacon drippings in the pot. Cook over medium heat for 5 minutes to soften. Add minced garlic and butter, sauté for 1 minute longer.
05 -
Whisk in flour and cook, stirring with a silicone spatula, for 1 full minute to remove the raw taste.
06 -
Gradually add chicken broth, scraping any browned bits from the bottom. Slowly pour in half and half, bring to a boil, then reduce to a simmer.
07 -
Stir in mashed potatoes. Mix in sour cream and black pepper. Remove from heat.
08 -
For a smoother texture, blend soup with an immersion blender or in batches using a countertop blender.
09 -
Gradually sprinkle shredded cheese into the hot soup, stirring until smooth and fully incorporated. Ensure soup is not too hot to prevent cheese from becoming stringy.
10 -
Garnish portions with reserved bacon and finely diced chives. Serve hot.
# Notes & Tips:
01 -
Use freshly shredded cheese for optimal melt; pre-shredded cheese contains additives that prevent smooth melting.
02 -
For best texture, let all dairy components come to room temperature before incorporating into hot soup.
03 -
Milk can substitute half and half for a lighter consistency; warm the milk before adding to prevent curdling.
04 -
This soup makes approximately 2.5 litres (10 cups).
05 -
Refrigerate leftovers in an airtight container for up to 3 days or freeze for up to 3 months.