Description
This comforting Baked Potato Soup recipe offers a rich and creamy texture with crispy bacon and sharp cheddar cheese. Made either on the stovetop or in a slow cooker, it features tender potato chunks, savory onions, and a luscious half & half base, perfect for a cozy meal.
Ingredients
Scale
Soup Base
- 8 ounces bacon, chopped
- 1 small onion, peeled and chopped
- 2–3 cloves garlic, minced
- 2 ½ pounds russet potatoes, washed and chopped into ¾ inch cubes with skins on
- 4 cups chicken broth
- 1 ½ cups half & half
- 2 tablespoons cornstarch
Toppings and Garnish
- 2 cups shredded sharp cheddar cheese, divided
- 2/3 cup chopped scallions, divided
- ½ cup sour cream
- Salt and pepper, to taste
Instructions
- Cook Bacon: Set a 6+ quart saucepot over medium heat. Add the chopped bacon and stir occasionally. Cook for approximately 5 minutes or until the bacon is browned and crispy. Remove the bacon from the pot and set aside for topping.
- Sauté Aromatics: Remove excess bacon grease, leaving about 1 tablespoon in the pot. Add the chopped onion and minced garlic. Sauté for 2 to 4 minutes until softened and fragrant, stirring occasionally.
- Cook Potatoes: Add the cubed potatoes to the pot with the sautéed onions and garlic. Pour in the chicken broth and stir. Cover the pot with a lid and let simmer for about 20 minutes, or until the potatoes are fork-tender.
- Prepare Thickening Mixture: While the potatoes cook, combine the half & half and cornstarch in a small bowl. Stir well until all cornstarch clumps are dissolved, creating a smooth slurry.
- Mash Potatoes and Add Dairy: When potatoes are tender, use a potato masher to mash about half of the potatoes right in the pot, leaving some chunks for texture. Stir in the half & half and cornstarch mixture, 1 cup of shredded cheddar cheese, and 1/3 cup chopped scallions.
- Simmer to Thicken: Continue to simmer the soup for 3 to 5 minutes, stirring occasionally until the soup thickens slightly. Taste and season with salt and pepper as needed.
- Serve: Ladle soup into bowls. Top each serving with crispy bacon bits, remaining shredded cheddar cheese, sour cream, and additional chopped scallions.
Notes
- For crock pot version: Cook bacon, onions, and garlic in a skillet, then transfer to a 6+ quart slow cooker along with potatoes, broth, and the half & half cornstarch mixture. Cook on HIGH 3-4 hours or LOW 7-9 hours. Mash potatoes halfway through and stir in cheese and scallions.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat in the microwave or stovetop; add toppings before serving.
- Freeze cooled soup in a freezer-safe bag flat for up to 3 months.
