Go Back
+ servings
Print

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 minutes
Cook Time 30 minutes
Servings 4

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

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.