Description
This rich and indulgent soup features tender baked potatoes in a creamy base, topped with crispy bacon, cheddar cheese, and chives. It’s perfect for cozy nights and sure to become a family favorite.
Ingredients
- 4 large russet potatoes
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 6 slices thick-cut bacon, chopped
- 1/2 cup unsalted butter
- 1 large yellow onion, diced
- 2 cloves garlic, minced
- 1/2 cup all-purpose flour
- 4 cups chicken broth
- 2 cups heavy cream
- 1 teaspoon celery salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon dried basil
- 1/4 teaspoon granulated sugar
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/4 cup fresh chives, chopped
Instructions
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Bake the Potatoes: Preheat your oven to 350°F (175°C). Scrub the potatoes clean, pat them dry, and pierce each several times with a fork. Rub each potato with olive oil and sprinkle with kosher salt. Place them directly on the oven rack and bake for about 1 hour, or until tender. Once done, let them cool slightly, then cut into bite-sized pieces.
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Cook the Bacon: In a large pot or Dutch oven over medium heat, cook the chopped bacon until crisp. Remove the bacon bits and set them aside, leaving the rendered fat in the pot.
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Sauté Aromatics: Add the unsalted butter to the pot with the bacon fat. Once melted, add the diced onion and cook until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute.
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Make the Roux: Sprinkle the all-purpose flour over the sautéed onions and garlic, stirring constantly for about 2 minutes to cook out the raw flour taste.
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Add Liquids: Gradually whisk in the chicken broth until smooth. Add the heavy cream, stirring continuously. Bring the mixture to a gentle simmer.
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Season the Soup: Stir in the celery salt, ground black pepper, dried basil, and granulated sugar. Let the soup simmer for about 5 minutes to allow the flavors to meld.
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Incorporate Potatoes: Add the baked potato pieces to the pot, stirring gently to combine. Allow the soup to simmer for an additional 10 minutes, stirring occasionally.
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Finish with Dairy: Stir in the shredded cheddar cheese until melted and smooth. Remove the pot from heat and blend in the sour cream until fully incorporated.
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Serve: Ladle the soup into bowls and garnish with the reserved crispy bacon bits and chopped fresh chives.
Notes
- For a smoother texture, use an immersion blender to puree the soup before adding the potato chunks.
- Adjust the thickness by adding more chicken broth if the soup is too thick.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat.