Cheddars Baked Potato Soup Recipe
Equipment
- Large stockpot
- Skillet
- Whisk
- Ladle
- Knife and cutting board
- Measuring cups and spoons
Ingredients
- 6 medium Russet potatoes baked, peeled, and cubed
- 8 slices of bacon cooked and crumbled
- 1 cup diced onions
- 2 stalks of celery finely chopped
- 1/4 cup all-purpose flour
- 4 cups chicken stock
- 2 cups milk
- 1 cup heavy cream
- 2 cups shredded cheddar cheese
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Chopped green onions for garnish
Instructions
Prepare The Bacon And Vegetables
- Cook the bacon in a skillet until crispy. Remove, crumble, and set aside. In the same skillet, sauté the onions and celery in the bacon drippings until tender.
Make The Roux
- Melt butter in the stockpot over medium heat. Gradually whisk in the flour until smooth. Cook for 1-2 minutes to remove the raw flour taste.
Create The Base
- Slowly add the chicken stock to the roux while whisking. Once combined, stir in the milk, cream, garlic powder, salt, and pepper. Bring to a gentle simmer.
Add The Potatoes
- Gently fold in the cubed potatoes. Allow the soup to simmer for about 20 minutes, stirring occasionally.
Incorporate The Cheese
- Add the shredded cheddar cheese, stirring until fully melted and incorporated.
Final Touches
- Mix in the crumbled bacon (reserving some for garnish) and sautéed vegetables. Adjust seasoning if needed.
Serve And Garnish
- Ladle the soup into bowls and top with green onions, extra bacon, and shredded cheddar for a beautiful presentation.
Notes
This recipe is inspired by the classic Cheddar’s restaurant soup but is customizable to suit your preferences. Don’t hesitate to get creative with toppings or ingredients to make it your own!