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Baked potato soup

Baked Potato Soup

This baked potato soup is so creamy and made with fresh and simple ingredients such as bacon, cheddar, chicken broth, milk, sour cream and potatoes. It’s perfect for a crowd or just to have leftovers.
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Prep Time 45 minutes
Cook Time 2 hours
Total Time 2 hours 45 minutes
Servings: 10 People
Ingredients Method Notes

Ingredients
  

  • 15 lbs Russet Potatoes
  • 3 tbps Butter (I use grass-fed)
  • 3 Cloves of Garlic (minced)
  • 2 cups Cheddar Cheese (grated)
  • 1 cup Milk (I use raw or grass-fed)
  • 1 cup Chicken Broth (I’ve linked my recipe above)
  • 1 lb Bacon (I use nitrate-free)
  • 1/2 cup Sour Cream
  • Salt & Pepper (to taste)

Method
 

  1. Wash all your potatoes. Place them all on a cookie sheet and bake for an hour or until fork tender at 450 degrees.
  2. Once the potatoes come out of the oven, take a knife and cut down the middle. This will allow the potatoes to cool quicker. The bacon can be cooked while the potatoes are cooling. 
  3. Meanwhile, mince your garlic and add to a big pot with the butter. Sauté until the garlic is cooked. 
  4. Now, scoop the flesh of each potato out into the pot. If keeping the skins on, just dice the potatoes into small pieces. Turn on the stove to low-medium heat. Gradually, add the milk and the chicken broth.
  5. Add the salt and pepper. Give it all a good stir.
  6. Next, add thee grated cheddar cheese. Stir until melted. 
  7. Lastly, add the sour cream. Stir and let the soup simmer for about 20 minutes. 

Notes

1. If you like things with a little kick, add some diced jalapeños. You can also add some chopped fresh chives on top.
2. Freshly-grated cheese is the best. The bagged cheese if more convenient but it does contains cellulose and really isn’t good for us. Cellulose keeps the bagged cheese from caking and developing moisture. 
3. Potatoes will absorb the milk and broth. Depending on if you like your soup with lots or liquid or if you like it more on the thick side, you will need to adjust your milk quantities. 
4. If you do like your soup more “soupy”, use an emersion blender to smooth out the potatoes.