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Our Baked Potato Soup is a wonderfully rich and deeply satisfying meal that transforms simple ingredients into a comforting masterpiece. The process is straightforward, beginning with the foundational step of roasting potatoes to deepen their flavor and create a delightful texture. This initial roasting ensures that your soup has those authentic “baked potato” notes right from the start. As the potatoes crisp up, you’ll build a savory base by sautéing aromatic vegetables like diced onion, carrots, and celery until they are tender and fragrant. These vegetables add essential depth and a touch of sweetness to the soup. The cooked potatoes are then added, mingling with fragrant garlic and earthy thyme, and then crispy, diced bacon is stirred in for a smoky, salty kick that is absolutely essential to the baked potato experience. A rich chicken broth forms the liquid base, simmering gently to allow all the flavors to meld beautifully. Finally, whole milk and half & half are whisked in, creating an incredibly creamy and luxurious texture. Before serving, a generous layer of grated cheese is sprinkled on top, which melts into gooey perfection as the soup bakes briefly, intensifying the flavor and creaminess. Enjoy this hearty and comforting dish with a crusty loaf of bread, perfect for dipping, or a fresh, crisp side salad for a complete and balanced meal.

Ingredients

• 4 large potatoes (Russet or Yukon Gold work best for their starchy texture)

• 1/4 cup vegetable oil (or a combination of oil and butter for richer flavor)

• 1 large onion, finely diced (essential for building a flavorful aromatic base)

• 3 medium carrots, finely diced (adds sweetness and color)

• 4 celery stalks, finely diced (contributes to the classic mirepoix flavor profile)

• 1 teaspoon minced garlic (freshly minced for best flavor)

• 1 teaspoon dried thyme (or 1 tablespoon fresh thyme, for an earthy aroma)

• 6 slices bacon, cooked crispy and crumbled (reserve some for garnish)

• 2 cups chicken broth (low sodium is recommended for better salt control)

• 1/2 cup heavy cream or half & half (for ultimate richness and creamy texture)

• 1 cup grated sharp cheddar cheese (for garnish, and to melt into the soup)

• Salt and freshly ground black pepper to taste

• Optional garnishes: Chopped fresh chives or green onions, a dollop of sour cream

Directions

• To begin this delightful dish, preheat your oven to 400°F (200°C). This initial step of roasting the potatoes is crucial for developing a deeper, more complex flavor than simply boiling them. Carefully cut the large potatoes into uniform small cubes, aiming for pieces about 1/2 to 3/4 inch in size. Evenly spread these potato cubes in a single layer on a baking sheet lined with parchment paper. This ensures they roast rather than steam, allowing them to crisp up beautifully.
• Bake the potato cubes for 20-25 minutes, or until they are fork-tender on the inside and beautifully golden brown and slightly crispy on the outside. Roasting adds a wonderful texture and a sweet, earthy flavor that sets this soup apart. Once baked, set them aside.
• Meanwhile, as your potatoes are roasting, prepare the aromatic base for your soup. In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil (or butter/oil combination) over medium heat. Add the finely diced onions, celery, and carrots to the pot. Sauté these vegetables for approximately 5-7 minutes, stirring occasionally, until they have softened and the onions become translucent and fragrant. This process, known as building a mirepoix, is the foundation of many savory dishes. Once softened, stir in the freshly minced garlic and dried thyme, cooking for just one more minute until the garlic is fragrant, being careful not to burn it. Then, add the pre-cooked roasted potato cubes and the diced crispy bacon to the pot, stirring gently to combine all the delicious components.
• Pour the chicken broth over the vegetable and potato mixture. Bring the soup to a gentle simmer, then reduce the heat to low, cover, and let it cook for about 10 minutes. This simmering time allows all the flavors to meld together, deepening the savory notes and ensuring the vegetables are perfectly tender.
• Next, stir in the heavy cream (or half & half) until thoroughly combined. Reduce the heat to the lowest setting, ensuring the soup does not boil once the dairy is added, as this can cause it to curdle. Cook for an additional 5 minutes, allowing the cream to heat through and thicken the soup slightly. Taste the soup and season generously with salt and freshly ground black pepper according to your preference. Remember that bacon and broth can be salty, so add salt incrementally. Lastly, ladle the steaming hot soup into individual bowls. For an extra touch of indulgence, sprinkle a generous amount of grated sharp cheddar cheese over the top of each serving. If you wish for the cheese to melt into gooey perfection, you can place the bowls briefly under a broiler (watch carefully!) or cover them for a minute or two until the cheese is bubbly.
• This creamy and comforting baked potato soup is truly a delicious winter warmer, perfect for warding off the cold or simply enjoying a hearty meal.
• The velvety broth beautifully soaks up all the wonderful flavors from the smoky bacon, sweet onion, crisp celery, tender carrots, and aromatic garlic, creating an incredibly comforting and well-rounded dish.
• The roasted potatoes add a delightful textural contrast with their slightly crispy edges and creamy interiors, and also contribute to making the soup wonderfully thick and utterly satisfying.