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Baked Potato Soup: The Comfort Food Masterpiece

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This Ultimate Loaded Baked Potato Soup is the gold standard of comfort food. Made with oven-roasted Russet potatoes, smoky bacon, and sharp cheddar, it is rich, velvety, and deeply satisfying.

Ingredients

Scale

4 pounds russet potatoes (about 7 medium potatoes)

1/4 pound thick sliced bacon, cut crosswise into 1/8-inch slices

1 large onion, finely chopped (about 2 cups)

2 ribs celery, finely chopped

6 cups chicken stock

1 teaspoon kosher salt, plus more to taste

1/8 teaspoon ground white or black pepper

2 to 4 tablespoons heavy cream (optional)

Toppings: Grated sharp cheddar cheese, sour cream, minced chives, and reserved bacon.

Instructions

1. Preheat oven to 400 Fahrenheit. Scrub potatoes, poke with a fork, and bake on a foil-lined sheet for 1 hour or until tender.

2. In a large Dutch oven, cook bacon lardons over medium heat until crispy. Remove bacon and set aside.

3. Discard all but 1 tablespoon of bacon fat. Sauté onion and celery for 2 minutes, then cover and cook on low for 15 to 20 minutes.

4. Scoop baked potato flesh into the pot. Add chicken stock and salt.

5. Bring to a simmer, then use a potato masher to break up the potatoes into the liquid.

6. Simmer for 5 minutes. Use an immersion blender to puree half or all of the soup to your preference.

7. Stir in heavy cream and season with pepper. Serve with cheddar, sour cream, chives, and bacon.

Notes

Use Russet potatoes for the best starchy texture.

If the soup is too thick, thin it with a splash of extra chicken stock or milk.

Avoid freezing this soup, as the potato texture can become grainy.

Nutrition

Find it online: https://www.flavourrecipe.com/baked-potato-soup/