Description
This creamy Baked Potato Soup is a comforting and hearty meal perfect for chilly days. Featuring tender baked russet potatoes blended into a savory broth with crispy bacon, leeks, celery, garlic, and sharp cheddar cheese, this soup combines luscious textures and rich flavors. Crispy baked potato skins served on the side add a delightful crunch and make this soup a full-flavored, satisfying dish.
Ingredients
Scale
Potatoes and Toppings
- 3 lbs russet potatoes
- Olive oil, for coating and drizzling
- Salt and pepper, to taste
- 1 cup freshly shredded cheddar cheese, plus extra for topping
- Sour cream, for serving
- Diced fresh chives, for garnish
Bacon and Vegetables
- 1/2 lb bacon, cut into ½’’ thick slices
- 3 tablespoons butter
- 1 leek, white and light green parts diced (or ½ medium onion, diced)
- 1 rib celery, diced
- 2 cloves garlic, minced
Soup Base
- 2 tablespoons flour
- 2 cups chicken stock
- 1 teaspoon chicken bouillon paste
- 2 cups whole milk or heavy cream
- ½ teaspoon kosher salt, plus more to taste
- ¼ teaspoon fresh cracked black pepper, plus more to taste
Instructions
- Bake Potatoes: Preheat your oven to 400°F. Place the whole russet potatoes on a large baking tray and poke a few holes in each with a knife or fork. Drizzle with olive oil and sprinkle with salt and pepper, coating them well. Bake for 1 hour or until potatoes are fork-tender. Remove from oven and allow to cool.
- Prepare Cheese: While the potatoes bake, shred the cheddar cheese and leave it at room temperature to soften for better melting later.
- Prepare Potato Skins: Once potatoes are cool enough to handle, cut them in half lengthwise. Scoop out the potato flesh carefully into a bowl and place the empty skins back onto the baking sheet. Drizzle the skins with olive oil and season with salt and pepper. Broil the skins for a few minutes until crispy and golden. Set aside.
- Cook Bacon: About halfway through baking the potatoes, add the bacon slices to a large soup pot over medium heat. Cook until the fat is rendered and bacon is crispy, about 8-10 minutes. Remove the bacon using a slotted spoon and place on paper towels to drain. Remove excess bacon grease from the pot, leaving a little for flavor.
- Sauté Vegetables: Add butter to the pot and melt over medium heat. Add diced leek and celery and sauté until tender, about 5-7 minutes. Stir in minced garlic and cook for 30 seconds more until fragrant. Sprinkle the flour over the vegetables and stir to coat, cooking for 1 minute to eliminate raw flour taste.
- Add Liquid Base: Slowly pour in the chicken stock while stirring constantly to prevent lumps. Add the chicken bouillon paste and stir until dissolved and combined.
- Add Potato Flesh and Milk: Add the scooped potato flesh into the pot and break it apart with a wooden spoon to combine with the broth. Pour in the milk or heavy cream and season with kosher salt and cracked black pepper. Heat gently for a few minutes until warmed through, stirring occasionally.
- Blend Soup: Use an immersion blender to puree about half of the soup directly in the pot, adjusting blending to achieve a creamy yet chunky texture. Be careful not to over-blend to avoid a gluey consistency.
- Finish Soup: Remove the pot from heat and stir in the shredded cheddar cheese until melted and smooth. Taste and adjust seasoning as needed.
- Serve: Ladle soup into bowls and top with extra shredded cheddar cheese, crispy bacon pieces, a dollop of sour cream, and a sprinkle of fresh chives. Serve alongside the crispy potato skins for dipping and added texture.
Notes
- You can substitute the leek with half a medium onion if preferred.
- For a richer soup, use heavy cream instead of whole milk.
- If dairy-free, consider using a plant-based milk and cheese alternative, though this will change flavor significantly.
- Leftover potato skins can be seasoned differently for extra snacks.
- To make this soup vegetarian, omit bacon and use vegetable broth instead of chicken stock and bouillon.
