Hearty Baked Potato Soup

Hearty Baked Potato Soup Recipe

When the cold weather hits, nothing beats the warmth and comfort of a hearty soup. This delicious baked potato soup is like a hug in a bowl, with its creamy texture, savory bacon bits, and all the beloved flavors of a classic baked potato.

Ingredients:

• 4 large baking potatoes
• 6 strips of bacon
• 1 onion, diced
• 1/4 cup of all-purpose flour
• 2 cups chicken or vegetable broth
• 2 cups milk
• 1 cup of heavy cream
• 1 cup shredded cheddar cheese
• 1/2 cup sour cream
• 4 green onions, sliced
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C). Pierce the potatoes with a fork and bake them for one hour or until they are tender when pierced with a fork. Allow them to cool, then chop into bite-sized pieces.
2. While potatoes bake, cook bacon in a skillet until crisp. Set aside on a paper towel-lined plate and crumble once cooled. Reserve about 1 tablespoon of bacon fat in the skillet.
3. In the skillet with bacon fat, cook diced onions until translucent. Sprinkle with flour and stir to create a roux. Cook for a couple of minutes.
4. Gradually whisk in the chicken or vegetable broth, ensuring there are no lumps. Stir in milk and heavy cream, bringing the mixture to a simmer. Cook until thickened, about 5 minutes.
5. Add the majority of the chopped potatoes to the pot. Use an immersion blender to puree the soup to your preferred consistency, leaving some potato chunks for texture if desired. Alternatively, you can puree half the soup in a blender, then mix it back in for a chunkier texture.
6. Stir in shredded cheddar cheese and sour cream until smooth and creamy. Season with salt and pepper.
7. Serve the soup hot, garnished with crumbled bacon, remaining potato chunks, sliced green onions, and more cheese if desired.

Tips:

• To thicken the soup, you can mix in a tablespoon of cornstarch with equal parts water and stir it into the soup to reach desired thickness.
• For a vegetarian version, skip the bacon and use a dollop of butter to cook the onions, and opt for vegetable broth.
• You can store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to one month. Reheat on the stove or in the microwave.

Enjoy this rich and creamy baked potato soup with a side of crusty bread for the ultimate comfort meal experience!