Baked Potato Soup with Bacon and Cheddar

This rich baked potato soup combines tender potato cubes, crisp applewood-smoked bacon, and sharp cheddar in a creamy, herb-infused base, ideal for warming up on chilly days and serving alongside cheddar cheese toasts.

Recipe Information

Total Time:

Yield:

6 servings (2 cups each)

Ingredients

6 large russet baking potatoes (12 to 14 ounces each)

1 pound thick-sliced applewood-smoked bacon, chopped

⅓ cup all-purpose flour

2 (32-ounce) containers chicken stock, warmed

1 tablespoon finely chopped fresh basil

1 tablespoon finely chopped fresh parsley

2 teaspoons finely chopped garlic cloves

1½ teaspoons coarsely ground black pepper

1 teaspoon coarse kosher salt

1 cup shredded sharp Cheddar cheese, plus additional for topping

½ cup sour cream

Italian parsley, for garnish

Cheddar Cheese Toasts

Directions

Preheat oven to 425°F. Scrub potatoes; pat dry. Pierce all over with a fork. Bake for 40 to 60 minutes or until cooked through but still firm. Remove from oven; cool. Remove and discard skins. Cut potato pulp into ¼-inch cubes; set aside.
Meanwhile, in a large saucepan or Dutch oven, cook bacon over medium-low heat until crisp. Drain bacon on paper towels, reserving 2 tablespoons bacon drippings in saucepan.
Add flour to bacon drippings in saucepan; cook and stir for 1 minute or until flour is coated and mixture is bubbly.
Slowly whisk in warm chicken stock. Continue whisking until smooth and creamy. Add baked potato cubes, basil, parsley, garlic, pepper and salt. Bring to a boil; reduce heat. Cover and simmer for 15 minutes. Remove from heat; stir in 1 cup shredded Cheddar cheese and sour cream. Garnish with Italian parsley, if desired. Serve with Cheddar Cheese Toasts.