Imagine curling up with a warm bowl of creamy Baked Potato Soup with Bacon, where every spoonful offers the comforting flavors of home. This American classic is not just a dish; it's a hug in a bowl, perfect for chilly evenings or any time you crave something hearty and satisfying. With just a handful of ingredients and a little bit of time, you can whip up this delightful soup that will have your family and friends begging for seconds. Ready to discover the secrets to making the ultimate baked potato soup? Let’s dive into this irresistible recipe that’s sure to become a favorite!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 large potatoes, baked and cubed
- 4 slices bacon, cooked and crumbled
- 1 onion, chopped
- 2 cups chicken broth
- 1 cup heavy cream
- Salt and pepper to taste
- Chives for garnish
Instructions
- Preheat your oven to 400°F (200°C) if you haven't baked your potatoes yet. Wash and scrub the potatoes thoroughly, then poke several holes in each potato with a fork. Bake the potatoes directly on the oven rack for about 45-60 minutes or until they are tender when pierced with a fork. Once baked, let them cool slightly before cubing them into bite-sized pieces.
- While the potatoes are baking, cook the bacon in a large skillet over medium heat until crispy. This should take about 6-8 minutes. Once cooked, remove the bacon from the skillet and place it on a paper towel-lined plate to drain excess grease. Once cooled, crumble the bacon into small pieces.
- In the same skillet, using the bacon drippings, add the chopped onion and sauté over medium heat until the onions are translucent and softened, about 5-7 minutes. Stir occasionally to ensure even cooking.
- Once the onions are cooked, add the cubed baked potatoes to the skillet. Pour in the chicken broth, and stir to combine. Bring the mixture to a gentle simmer and let it cook for about 10 minutes, allowing the flavors to meld.
- After simmering, use a potato masher or fork to mash some of the potatoes in the soup to create a creamy texture, while still leaving some chunks for heartiness. If you prefer a smoother soup, you can use an immersion blender to blend it to your desired consistency.
- Stir in the heavy cream and continue to cook for an additional 5 minutes on low heat, ensuring the soup is heated through. Season with salt and pepper to taste. Adjust the seasoning according to your preference.
- Once the soup is ready, ladle it into bowls and top each serving with crumbled bacon and a sprinkle of fresh chives for garnish. Serve hot and enjoy your delicious baked potato soup!
Tips
- Perfectly Baked Potatoes: For the best flavor and texture, bake your potatoes until they are tender and fluffy. Poking holes in them allows steam to escape, preventing them from bursting in the oven.
- Crispy Bacon: To achieve that perfect crispy bacon, cook it slowly over medium heat. This will render the fat and give you delicious, crunchy bits to sprinkle on top of your soup.
- Sautéing Onions: Don’t rush the onion sautéing process. Cooking them until they are translucent adds a depth of flavor to your soup that enhances the overall taste.
- Creamy Consistency: For a creamier texture, mash some of the potatoes in the soup. If you prefer a velvety smooth soup, consider using an immersion blender to blend it to your desired consistency.
- Seasoning to Taste: Always taste your soup before serving. Adjust the salt and pepper to suit your preference, and feel free to experiment with other seasonings like garlic powder or smoked paprika for an extra flavor kick.
- Garnish Generously: Don’t skip the chives! They add a fresh burst of flavor and a pop of color that makes your soup look as good as it tastes.
- Make It Ahead: This soup can be made ahead of time and stored in the refrigerator. Just reheat gently on the stove, adding a splash of cream if it thickens too much.Enjoy making this delicious Baked Potato Soup with Bacon, and watch it become a staple in your kitchen!
Nutrition Facts
Calories: 420kcal
Carbohydrates: 35g
Protein: 12g
Fat: 27g
Saturated Fat: 15g
Cholesterol: 75mg
