📝 About This Recipe
This soul-warming soup captures the essence of a fully dressed baked potato in a bowl of pure, velvety decadence. Rooted in American farmhouse tradition, it balances the earthy richness of Russet potatoes with a smoky bacon infusion and a sharp cheddar finish. It is the ultimate comfort food, designed to wrap you in a warm culinary hug on a chilly evening.
🥗 Ingredients
The Soup Base
- 8 slices Thick-cut Smoked Bacon (diced into small pieces)
- 4 tablespoons Unsalted Butter
- 1 large Yellow Onion (finely diced)
- 4 Garlic Cloves (minced)
- 1/3 cup All-purpose Flour (used to create the roux)
The Body
- 3 pounds Russet Potatoes (peeled and cut into 1/2-inch cubes)
- 4 cups Chicken Bone Broth (low sodium preferred)
- 2 cups Whole Milk (at room temperature)
- 1/2 cup Heavy Cream (for extra richness)
- 1 teaspoon Kosher Salt (plus more to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
The Finish and Garnish
- 2 cups Sharp Cheddar Cheese (freshly shredded)
- 1/2 cup Sour Cream (full fat)
- 1/4 cup Fresh Chives (finely chopped)
- 2 stalks Green Onions (thinly sliced)
👨🍳 Instructions
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1
In a large Dutch oven or heavy-bottomed pot over medium heat, add the diced bacon. Cook, stirring occasionally, until the bacon is crisp and the fat has rendered out, about 8-10 minutes.
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2
Use a slotted spoon to remove the crispy bacon bits and drain them on a paper towel-lined plate. Leave about 2 tablespoons of bacon drippings in the pot, discarding the rest or saving for another use.
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3
Add the butter to the bacon drippings. Once melted, toss in the diced onions. Sauté for 5-6 minutes until the onions are translucent and fragrant.
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4
Stir in the minced garlic and cook for just 60 seconds—be careful not to burn it, as bitter garlic will ruin the delicate potato flavor.
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5
Sprinkle the flour over the onion and garlic mixture. Whisk constantly for 2 minutes to cook out the raw flour taste; the mixture should look like a golden paste (roux).
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6
Slowly pour in the chicken broth while whisking vigorously to ensure no lumps form. Gradually add the milk and heavy cream, continuing to whisk until the liquid is smooth.
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7
Add the cubed potatoes to the pot along with the salt and pepper. Bring the mixture to a gentle boil.
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8
Reduce the heat to low, cover the pot, and simmer for 15-20 minutes. You’ll know it’s ready when the potatoes are fork-tender and the liquid has thickened.
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9
For the perfect texture, use a potato masher to crush about one-third of the potatoes directly in the pot. This releases starches that make the soup naturally creamy while leaving some chunks for bite.
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10
Stir in the sour cream and 1.5 cups of the shredded cheddar cheese. Stir until the cheese is completely melted and the soup is glossy.
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11
Taste the soup and adjust the seasoning with additional salt or pepper if needed. If the soup is too thick, add a splash more broth.
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12
Ladle the hot soup into deep bowls. Top generously with the reserved crispy bacon, the remaining cheddar cheese, fresh chives, and green onions.
💡 Chef's Tips
Always use Russet potatoes for this recipe because their high starch content creates the best creamy texture. Freshly grate your cheese from a block; pre-shredded cheese is coated in potato starch which can make the soup grainy. If you prefer a perfectly smooth soup, use an immersion blender before adding the sour cream and cheese. Don't let the soup boil once you've added the sour cream and cheese, as high heat can cause the dairy to break or curdle. For a vegetarian version, swap the chicken broth for vegetable stock and use smoked paprika to mimic the bacon's smokiness.
🍽️ Serving Suggestions
Serve alongside a crusty sourdough baguette for dipping into the thick soup. A crisp green garden salad with a sharp vinaigrette provides a refreshing contrast to the rich potatoes. Pair with an oaked Chardonnay or a light Amber Ale to complement the smoky bacon notes. Offer a 'toppings bar' on the table with extra pickled jalapeños, hot sauce, and broccoli florets for customization.