Cheddar & Dill Baked Potato Soup
There’s nothing quite like a big bowl of warm, comforting soup to soothe the soul after a long day, and this Cheddar & Dill Baked Potato Soup is the ultimate cozy dish you’ll want to curl up with. Imagine the creamy goodness of baked potatoes, rich bacon, sharp cheddar cheese, and a hint of fresh dill all coming together in a single pot. It's the kind of soup that wraps you in warmth with every spoonful, making it perfect for chilly evenings or whenever you need a little extra comfort.What makes this recipe even better is its balance of savory, creamy, and fresh flavors—each bite is like a cozy hug from the inside. And with the bacon, cheese, and dill as garnishes, it's as visually delightful as it is delicious. Whether you're cooking for the family or looking to treat yourself, this soup is sure to become a go-to favorite. So, grab your favorite bowl, get your ingredients ready, and let’s dive into making this creamy, cheesy, and utterly satisfying soup that will fill your kitchen with irresistible aromas.Visit my Amazon storefront to pick up Soup Making Essentials!
Equipment
- Heavy-bottomed soup pot
- 9x13-inch baking pan
- Knife
- Cutting Board
- Measuring Spoons
- Measuring Cups
- Whisk
- Wooden spoon
Ingredients
- 7-8 medium-sized Yukon gold potatoes
- 1 pound bacon 8-10 thick-cut strips, roughly chopped (reserve 1/2 cup for garnish)
- 1 tablespoon butter
- 1 medium yellow onion finely chopped
- 2 ribs celery diced
- 2 cloves garlic chopped
- 1/2 teaspoon black pepper
- 1/4 cup all-purpose flour
- 4 cups chicken stock
- 2 cups heavy cream
- Kosher salt and black pepper to taste
- 2 cups shredded sharp cheddar cheese reserve 1/2 cup for garnish
- 1/2 cup chopped fresh dill
- 1/2 cup diced green onions
- 1 cup crème fraîche or sour cream
Instructions
- Preheat your oven to 350°F. Place the potatoes in a 9x13-inch baking pan with 1/4 cup water and bake, uncovered, for 1 hour. Once done, remove from the oven and allow them to cool.
- While the potatoes are cooling, heat a heavy-bottomed soup pot over medium heat. Add the chopped bacon and cook in the butter until crisp and golden brown. Remove the bacon and set it aside, reserving 1/2 cup for garnish.
- In the same pot, use the rendered bacon fat to cook the chopped onion and celery until softened, about 5 minutes. Add the garlic and sauté for another minute. Then, sprinkle in the flour and whisk to form a roux. Let it cook for 2-3 minutes.
- Slowly pour in the chicken stock and heavy cream, stirring constantly until the mixture begins to thicken slightly. Season with kosher salt and black pepper to taste.
- While the soup simmers, roughly chop the baked potatoes (skins included) and add them to the pot. Simmer for 15-20 minutes, allowing the potatoes to break down and absorb the flavors.
- Add the cooked bacon, shredded cheddar cheese, and chopped dill. Stir until the cheese has melted and the soup becomes creamy. Taste for seasoning and adjust if needed.
- Serve the soup hot, garnishing each bowl with the reserved bacon, shredded cheddar cheese, fresh dill, diced green onions, and a dollop of crème fraîche or sour cream.