Ingredients
To make this restaurant-quality baked potato soup, you will need the following ingredients:
- 6 large russet potatoes, baked
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 6 cups whole milk (or substitute with half-and-half for a richer soup)
- 1 cup chicken broth
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 8 slices bacon, cooked and crumbled
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 1/4 cup chopped green onions (for garnish)
- Additional shredded cheddar cheese (for garnish)
- Chopped fresh parsley (optional, for garnish)
Instructions
Step 1: Preparing the Potatoes
- Bake the Potatoes: Preheat your oven to 400°F (200°C). Wash and dry the potatoes, then pierce them several times with a fork. Bake directly on the oven rack for 1 hour or until tender. Let them cool slightly, then peel and cut into cubes.
Step 2: Making the Base
- Cook the Bacon: In a large pot, cook the bacon over medium heat until crispy. Remove the bacon and drain on paper towels. Crumble once cooled. Leave 2 tablespoons of bacon grease in the pot.
- Sauté the Aromatics: Add the chopped onion to the bacon grease and sauté until translucent, about 5 minutes. Add the minced garlic and cook for another minute.
- Create the Roux: Add the butter to the pot and let it melt. Stir in the flour and cook, stirring constantly, for 2-3 minutes until it forms a smooth paste.
Step 3: Combining Ingredients
- Add Liquids: Gradually whisk in the milk and chicken broth, stirring constantly to avoid lumps. Bring the mixture to a simmer.
- Incorporate the Potatoes: Add the cubed potatoes to the pot. Use a potato masher to break down some of the potatoes, leaving some chunks for texture.
- Season: Stir in the salt, black pepper, and smoked paprika.
Step 4: Final Touches
- Cheese and Cream: Stir in the shredded cheddar cheese until melted and fully incorporated. Add the sour cream and mix well.
- Bacon: Add most of the crumbled bacon to the soup, reserving some for garnish.
Step 5: Serving
- Garnish and Serve: Ladle the soup into bowls. Top with additional shredded cheddar cheese, crumbled bacon, chopped green onions, and parsley if desired.
Tips and Variations
Cooking Tips
- Thickening Agent: If you prefer a thicker soup, mix 2 tablespoons of cornstarch with 2 tablespoons of cold water and stir into the soup.
- Smooth Texture: For a smoother soup, use an immersion blender to blend some of the soup until you reach your desired consistency.
- Richness: Substitute half of the milk with heavy cream for an even richer flavor.
Variations
- Loaded Baked Potato Soup: Add toppings such as sour cream, chives, and more cheese to each bowl for a loaded baked potato experience.
- Vegetarian Option: Skip the bacon and use vegetable broth instead of chicken broth.
- Instant Potatoes: For a quicker version, use Betty Crocker’s instant mashed potatoes to save time on baking and mashing.
Nutritional Information
Here is the basic nutritional information per serving (approx. 1 cup):
- Calories: 350
- Protein: 10g
- Carbohydrates: 35g
- Fat: 18g
- Fiber: 3g
- Sugar: 6g
- Sodium: 800mg
This restaurant-quality baked potato soup is the perfect dish to warm you up on a chilly day. Its rich and creamy texture, combined with the savory flavors of bacon and cheese, makes it a family favorite. Give this recipe a try, and you’ll see why baked potato soup is so beloved. Don’t forget to share your experience in the comments, and follow us for more delicious recipes.
