Baked Potato Soup

 

Ingredients:

• 4 large russet potatoes (about 2 pounds)
• ¾ teaspoon salt
• 6 slices thick-cut bacon
• 1 large yellow onion
• 3 cloves garlic, minced
• 2 tablespoons butter
• ¼ cup all-purpose flour
• 3 ½ cups chicken broth
• 2 cups half and half
• ¾ cup sour cream
• ½ teaspoon pepper
• 2 cups shredded cheddar cheese
• 1/8 cup chives, finely diced

Instructions:

1. Prep work:
   • Shred the cheddar cheese from a block.
   • Measure out the sour cream and half and half.
   • Let all three come to room temperature.
2. Cooking instructions:
   • Cut the bacon into 1-inch squares.
   • Cook in a large pot over medium heat, rotating occasionally, until crisp.
   • Remove and set aside.
   • Leave 2 tablespoons of bacon drippings in the pot.
3. While the bacon cooks:
   • Peel and cut the potatoes into 1-inch cubes.
   • Add to a stockpot and cover with 1 inch of water.
   • Add the salt and bring to a boil.
   • Reduce heat to low and simmer for 20 minutes, or until the potatoes are very fork tender.
   • Drain the potatoes and gently mash them.
   • Set aside.
4. Add the diced onion to the pot with the bacon drippings and cook until softened, about 5 minutes.
5. Add the garlic and butter and cook for 1 more minute.
6. Whisk in the flour and cook for 1 full minute to remove the raw flour taste.
7. Add the chicken broth and use a silicone spatula to loosen any bacon remnants from the bottom of the pot.
8. Slowly add the half and half.
9. Bring to a boil, then reduce heat to low and simmer.
10. Stir in the potatoes, sour cream, and pepper.
11. Remove from heat.
12. If desired, blend with an immersion blender or transfer to a blender in batches.
13. Gradually sprinkle with shredded cheese and stir until combined.
14. Be careful not to overheat the soup, or the cheese will not melt smoothly.
15. The soup will continue to thicken as it sits.
16. Garnish with chives and bacon, and serve!

Tips:

• For a creamier soup, use full-fat half and half and sour cream.
• If you don't have an immersion blender, you can transfer the soup to a regular blender in batches. Be sure to leave some steam to escape by venting the lid.
• To make the soup ahead of time, simply cook it as directed and then let it cool completely. Store the soup in an airtight container in the refrigerator for up to 3 days. When you're ready to serve, reheat the soup over medium heat until heated through.
• If you're making a big batch of soup, you can freeze it for up to 3 months. To reheat, thaw the soup overnight in the refrigerator and then reheat it over medium heat until heated through.