Ingredients
Method
- Preheat oven to 4250F. Bake pricked russet potatoes for 60-70 minutes until tender.
- Let potatoes cool, then scoop flesh into a bowl and mash. Measure 5 cups of mashed potatoes and set aside.
- Cook chopped bacon in a large pot until crisp. Remove bacon, reserving 2 tablespoons of fat.
- Add butter and onion to the pot; season with salt and pepper. Sauté until tender, then add garlic for 1 minute.
- Whisk in flour, then slowly add chicken stock and milk to create a smooth sauce. Simmer for 3-4 minutes until slightly thickened.
- Turn off heat. Whisk in half the reserved cheddar cheese, then the remaining cheese and sour cream until smooth.
- Stir in mashed potatoes and 2/3 of the cooked bacon. Taste and adjust seasoning.
- Ladle soup into bowls and top with reserved cheese, bacon, and chives or green onions.
Notes
- For the crispiest bacon, cook it in a single layer without overcrowding the pan. I've found that starting with cold bacon in a cold pan and gradually increasing the heat yields the best results, preventing it from burning while rendering out the fat perfectly.
- To ensure your soup doesn't become grainy or clumpy, gradually add the chicken stock while whisking constantly, ensuring a smooth roux before adding the milk. Add the cheese and sour cream off the heat to prevent it from seizing.
- Storage: Leftover baked potato soup can be refrigerated in an airtight container for up to 3-4 days. Reheat gently on the stovetop over medium-low heat, stirring occasionally, or in the microwave. If it's too thick, add a splash of milk or chicken stock to thin it out.
- For food safety, if you decide to add cooked chicken or ham to this soup, ensure it's reheated to an internal temperature of 165°F (74°C). Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- To ensure your soup doesn't become grainy or clumpy, gradually add the chicken stock while whisking constantly, ensuring a smooth roux before adding the milk. Add the cheese and sour cream off the heat to prevent it from seizing.
- Storage: Leftover baked potato soup can be refrigerated in an airtight container for up to 3-4 days. Reheat gently on the stovetop over medium-low heat, stirring occasionally, or in the microwave. If it's too thick, add a splash of milk or chicken stock to thin it out.
- For food safety, if you decide to add cooked chicken or ham to this soup, ensure it's reheated to an internal temperature of 165°F (74°C). Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.