3/6/24, 5:26 PM Baked Potato Soup - The Cozy Cook

Baked Potato Soup

This Baked Potato Soup has a thick and creamy broth that's loaded
with bacon and chives, cheddar cheese, sour cream, and smooth
potatoes. It's the ultimate comfort food and so easy to make!
Prep Time Cook Time Total Time
10 mins 35 mins 45 mins
Course: Soup Cuisine: American Servings: 8 people Calories: 482kcal
Author: Stephanie
Ingredients
4 large russet potatoes equal to 2 lbs.
¾ teaspoon salt
6 slices thick cut bacon
1 large yellow onion
3 cloves garlic minced
2 Tablespoon butter
¼ cup flour
3 ½ cups Chicken broth
2 cups half and half
¾ cup sour cream
½ teaspoon pepper
2 cups shredded cheddar cheese
1/8 cup chives finely diced
Instructions
Prep Work
1. Shred the cheese from a block, measure out the sour cream and half and half. Let them all
sit out at room temperature.
Cooking Instructions
1. Cut the bacon into 1-inch squares with kitchen shears. Cook in a large pot over low heat,
rotating occasionally. They’ll overlap at first but will shrink down as they cook. Remove
and set aside once crisp. Leave 2 Tablespoons of drippings in the pot.
2. While the bacon cooks, peel the potatoes and cut them into 1-inch cubes. Add to a stock
pot and cover the potatoes with 1 inch of water. Add the salt and boil gently for 20
minutes or until very fork tender. Drain, then gently mash. Set aside.
3. Add the diced onion to the pot with the bacon drippings and cook until softened, about 5
minutes.
4. Add garlic and butter and cook 1 more minute.

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3/6/24, 5:26 PM Baked Potato Soup - The Cozy Cook

5. Whisk in flour, use a silicone spatula to stir as the flour cooks for 1 full minute to remove
the raw flour taste.
6. Add the chicken broth. Use a silicone spatula to loosen any bacon remnants from the
bottom of the pot, this will add flavor.
7. Slowly add the half and half. Bring to a boil, then reduce to a simmer.
8. Stir in the potatoes, then mix in the sour cream, and pepper.
9. Remove from heat. If desired, blend with an immersion blender or transfer it to a blender
in batches. (I prefer to do this for a creamier and smoother consistency.)
10. Gradually sprinkle with shredded cheese and stir until combined. Make sure the base of
the soup isn’t too hot or the cheese won’t melt creamy and smooth. The soup will
continue to thicken as it sits.
11. Garnish with chives and bacon, serve!
Notes
PRO Tips:
Cheese: Cracker Barrel Sharp Yellow Cheese is my brand of choice as it has great
flavor and melts smoothly. Aged/crystalized cheese won't melt well, aim for a soft
consistency!
Avoid using bagged shredded cheese, as it contains cellulose which prevents the
cheese from melting smoothly.
Milk may be used instead of half and half, just note that the broth won’t be quite as thick.
Microwave the milk for 45 seconds prior to adding it to avoid curdling.
This recipe is in The Cozy Cookbook on page 36!
Storage:
Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3
months.
This recipe makes about 2.5 quarts of soup, or 10 cups. Each serving is just over a cup.
Nutrition
Calories: 482kcal | Carbohydrates: 28g | Protein: 16g | Fat: 34g | Saturated Fat: 18g |
Cholesterol: 89mg | Sodium: 968mg | Potassium: 729mg | Fiber: 2g | Sugar: 2g | Vitamin A: 756IU
| Vitamin C: 15mg | Calcium: 317mg | Iron: 2mg
Recipe Source: TheCozyCook.com

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