Baked Potato Soup
A hearty and comforting baked potato soup, perfect for fall. This recipe features crispy bacon, tender Yukon Gold potatoes, a rich creamy base, and plenty of cheese, all cooked on a griddle.
Ingredients
- bacon
- onion
- butter
- garlic
- flour
- milk
- heavy cream
- chicken broth
- Yukon Gold potatoes
- brick cheddar cheese
- salt
- pepper
- wood fire garlic seasoning
- green onions
- sour cream
Method
- 1
Dice the slab of bacon.
- 2
Place the diced bacon on a hot griddle and cook until crispy.
- 3
Add diced onion to the bacon and cook until the onions are soft.
- 4
Transfer the bacon, onions, and all the rendered grease into a large pot placed on the griddle.
- 5
Add a stick of butter to the pot and stir until it melts and is fully combined.
- 6
Add minced garlic to the pot and mix well.
- 7
Stir in the flour to create a roux with the fats in the pot.
- 8
Gradually pour in the milk while stirring to combine.
- 9
Stir in the heavy cream.
- 10
Pour in the chicken broth and stir until everything is well mixed.
- 11
Add the cubed Yukon Gold potatoes to the pot and stir.
- 12
Season generously with salt, pepper, and wood fire garlic seasoning. Stir to combine.
- 13
Cover the pot and let the soup simmer on the griddle for 25 minutes, or until the potatoes are tender.
- 14
Once the potatoes are soft, use a potato masher to smash them inside the pot to your desired consistency.
- 15
Add the shredded cheese to the soup and stir until it is completely melted and incorporated.
- 16
Remove the soup from the griddle. Serve in bowls and garnish with green onions and a dollop of sour cream.
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