Ah, baked potato soup—it’s like a warm hug on a chilly day, isn’t it? Imagine wrapping yourself in a cozy blanket of creamy goodness, with each spoonful offering a delightful surprise of cheese, bacon, and chives. Reminds me of last winter when I tried to recreate that unforgettable bowl I had at a tiny café tucked away in the city—absolute bliss!
Steps
- Pierce the potatoes with a fork and microwave them for 12 to 15 minutes until they become tender. Once cooled, halve the potatoes, remove the skins, and cut them into chunks.
- While the potatoes cook, fry bacon slices in a skillet over medium-high heat until crispy. Place the cooked bacon on a paper towel-lined plate to drain and cool, then crumble them into small pieces. Reserve up to 1 tablespoon of the bacon fat.
- In a large pot, melt the butter over medium-low heat and add the reserved bacon fat, garlic, and onion. Cook for 2 to 3 minutes until the onion softens, then whisk in the flour and stir for another 1 to 2 minutes.
- Gradually whisk in the milk and half-and-half until the mixture is smooth. Slowly add the chicken stock, then season with salt, garlic salt, and pepper. Simmer lightly for 5 to 7 minutes until the soup thickens.
- Reserve 1/4 cup each of cheeses and bacon if using as garnish. Stir the remaining cheeses, bacon, and sour cream into the soup. Remove the pot from heat.
- Add the potato chunks to the soup, breaking them into smaller pieces or keeping them chunky as desired. Serve the soup hot, garnished with cheese, bacon, and chives if preferred.
Ingredients
- 4 potatoes, scrubbed
- 8 slices of bacon
- 4 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1/4 cup yellow onion, chopped
- 1/3 cup all-purpose flour
- 2 cups low-fat milk
- 1 cup half-and-half
- 2 cups chicken stock
- 1 teaspoon salt, plus more to taste
- 1/2 teaspoon garlic salt, plus more to taste
- 1/2 teaspoon black pepper
- 1 cup mild cheddar cheese, shredded
- 1 cup sharp cheddar cheese, shredded
- 1 cup sour cream
- Fresh chives, for garnish
Nutritional Values
Calories: 4016 kcal | Carbohydrates: 248g | Protein: 144g | Fat: 272g | Saturated Fat: 152g | Cholesterol: 720mg | Sodium: 7696mg | Potassium: 6112mg | Fiber: 24g | Sugar: 48g | Vitamin A: 6960IU | Vitamin C: 176mg | Calcium: 2864mg | Iron: 16mg
FAQ
- How can I speed up the cooking process for the potatoes?
- To reduce cooking time, you can microwave the potatoes for about 12 to 15 minutes until they are tender, instead of baking them in the oven.
- Can I leave the potato skins on when making this soup?
- Yes, you can leave some of the potato skins on for added texture. It’s a personal preference and will enhance the soup’s depth.
- What is a good substitute for half-and-half in this recipe?
- If you don’t have half-and-half, you can use a combination of milk and heavy cream in equal parts as a substitute.
- How can I make this soup thicker?
- To thicken the soup, ensure to whisk the flour thoroughly into the melted butter and bacon fat initially, and allow it to simmer until it slightly thickens before adding the potato chunks.
- What are some recommended garnishes for this soup?
- Popular garnishes include additional cheddar cheese, crispy bacon bits, and fresh chives. Feel free to add your preferred toppings for extra flavor.
Tips
- To save time, microwave the potatoes until tender before adding them to the soup. This reduces overall cooking time significantly.
- Consider leaving some potato skins on for added texture and depth to the soup. This step is optional and can be adjusted according to your preference.
- When cooking bacon, keep a tablespoon of the bacon fat to enhance the flavor of the soup when sautéing the garlic and onion.
- If you prefer a creamier consistency, use a whisk to gradually incorporate the milk and half-and-half into the soup base to ensure smoothness.
Equipment
- Stainless Steel 12-Quart Stockpot – Essential for cooking the soup.
- Stainless Steel Whisk Set – Useful for whisking the flour, milk, and other ingredients smoothly.
- Cuisinart Boxed Grater – Necessary for grating the cheddar cheese.
