Baked Potato Soup

Rather than adding cream to thicken the soup later on the potatoes are cooked in a combination of chicken stock and milk until tender then pureed with an immersion blender.

Course Soup

Cuisine American

Keyword bacon, baked potato, cheddar, chives, potato, potatoes

Prep Time 5

Cook Time 30

Servings

Calories 788kcal

Ingredients

½ pound bacon, cut into ½” thick slices
2 tablespoons unsalted butter
½ medium yellow onion, diced
1 leek, whites only, thinly sliced
2 cloves garlic, chopped
2 pounds russet potatoes, peeled and quartered
3 cups whole milk
2 cups chicken broth
Kosher salt, as needed
Freshly ground black pepper, as needed
½ cup sour cream, plus additional as needed for serving
1 cup shredded sharp cheddar cheese
1 tablespoon chopped chives

US Customary - Metric

Instructions

Add the bacon to a large heavy-bottomed soup pot over medium heat. Cook the bacon until the fat is rendered and the bacon is crispy, about 8 to 10 minutes. Use a slotted spoon to remove the bacon to a paper towel lined plate, reserving as much fat in the pan as possible.
Add the butter and allow to melt then add the onion and leeks. Sauté, cooking until the onion is soft and translucent, about 6 minutes. Add the garlic and cook until just fragrant, about 30 seconds. Add the potatoes, milk, chicken broth and 2 teaspoons of kosher salt.
Bring the soup to a boil over medium-high heat, then lower heat to medium-low and simmer until the potatoes are tender, about 20 minutes.
Puree the soup with an immersion blender until smooth or let the soup cool slightly then puree in a blender, working in batches if necessary.
Return the soup to the pot then stir in the sour cream and ½ cup of the cheese until combined. Season to taste with salt and pepper. Ladle the soup into bowls and top with sour cream, bacon, remaining cheese and chives.

Nutrition