Baked Potato Soup Recipe
Cheddar Cheese, Sour Cream, Bacon and Sliced Green Onion
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Ingredients
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Soup Base
Toppings / Mix-ins
Method
Soup Base
- 1
Prepare potatoes
Peel and cut the russet potatoes into 1/2-inch cubes (about 2 lb). Rinse the cubes under cold water to remove excess starch and drain well.
- 2
Sweat aromatics
In a large heavy-bottomed pot or Dutch oven, melt 2 tablespoons unsalted butter over medium heat. Add the diced onion and cook, stirring occasionally, until translucent and softened, about 5–6 minutes. Add the minced garlic and cook 30–45 seconds until fragrant, taking care not to brown the garlic.
- 3
- 4
Simmer potatoes
Slowly whisk in 4 cups of low-sodium chicken (or vegetable) broth until smooth. Add the cubed potatoes, 1.5 tsp salt, 1/2 tsp black pepper, and 1/2 tsp dried thyme. Increase heat to bring to a gentle boil, then reduce heat to maintain a simmer. Cover and simmer until potatoes are very tender, about 12–15 minutes.
- 5
Mash and finish base
Remove the pot from heat. For a chunky soup, use a potato masher to mash roughly half the potatoes in the pot. For a creamier texture, blend 1–2 cups of the soup (potatoes + liquid) with an immersion blender until partially smooth, or transfer a portion to a blender and purée, then return to the pot. Stir in 1 cup whole milk and 1 cup heavy cream. Warm gently over low heat—do not boil—to combine and thicken, about 3–5 minutes.
- 6
Adjust seasoning
Taste and adjust seasoning with additional salt and pepper if needed. Keep soup warm on low while you prepare toppings and mix-ins.
Toppings / Mix-ins
- 7
Cook bacon
While the soup simmers, cook 6 slices of bacon until crisp in a skillet over medium heat or on a sheet pan in a 400°F (200°C) oven for 15–18 minutes. Transfer to paper towels to drain and crumble when cool. Reserve 1 tablespoon bacon fat (optional) to stir into the soup for additional flavor.
- 8
Add cheese and sour cream
With the soup warm but not boiling, remove a cup of hot liquid into a small bowl and whisk it into 1.5 cups shredded sharp cheddar to temper and prevent clumping. Stir the tempered cheese mixture and 3/4 cup sour cream into the pot until fully melted and smooth. If desired, stir in the reserved tablespoon of bacon fat for extra savory flavor.
- 9
Finish and serve
Ladle the soup into bowls and top each serving with additional shredded cheddar (about 2 tablespoons each), crumbled bacon, and thinly sliced green onions (scallions). Sprinkle optional chopped chives for extra color and mild onion flavor. Serve immediately.