The Ultimate Baked Potato Soup
INGREDIENTS
- 3 lb mini Yukon Gold potatoes, cut into 1″ pieces
- 8 strips of cooked bacon, cut into small pieces
- 2 tbsp butter
- 2 tbsp reserved bacon grease
- 1 medium yellow onion, diced
- garlic to taste (I use 8 cloves)
- 1/4 cup flour
- 2 cups milk
- 1 cup heavy cream
- 4 cups chicken broth
- 1 to 2 tsp salt (to taste)
- 1 tsp black pepper
- 1 tsp chicken bouillon (optional)
- pinch of cayenne (optional)
- 2 cups freshly grated cheddar cheese
- toppings: cheddar cheese, sour cream, bacon, and green onions
INSTRUCTIONS
Step 1: In a large pot or Dutch oven, cook bacon over medium heat until crispy. Remove with a slotted spoon and set aside. Carefully soak up the bacon grease with a paper towel, leaving about 2 tablespoons behind.
Step 2: Add in your butter and onion, sautéing for about 5 minutes or until your onions soften. Throw in your garlic and cook for about 30 seconds or until fragrant.
Step 3: Add in your flour and stir for about 1 minute.
Step 4: Slowly whisk in your heavy cream and milk, working in batches (about ⅓ at a time). Repeat with your chicken broth. Season with salt, pepper, chicken bouillon, and cayenne. Stir to combine.
Step 5: Add in your potatoes and bring to a boil. Boil until fork tender, about 15 minutes.
Step 6: Reduce heat to medium-low. Add in your cheddar cheese and bacon (leaving aside a few tablespoons of each for topping), and stir until melted.
Step 7: With a potato masher, immersion blender, or whatever you have on hand, mash your potatoes until the desired consistency.
Step 8: Serve your freshly made Baked Potato Soup immediately and top with more cheese, sour cream, bacon, and green onions. Enjoy!
