Description
Indulge in the rich and comforting flavors of this creamy Baked Potato Soup. Loaded with bacon, cheddar cheese, and green onions, this hearty soup is the ultimate comfort food for chilly days.
Ingredients
Scale
Main Ingredients:
- 4 large russet potatoes, baked until tender
- 4 slices bacon, diced
- 3 tbsp unsalted butter
- 1 small onion, diced
- 3 cloves garlic, minced
Additional Ingredients:
- ⅓ cup all-purpose flour
- 4 cups chicken broth
- 2 cups whole milk
- 1 cup heavy cream
- 1 cup shredded sharp cheddar cheese
- ½ cup sour cream
- 2 green onions, sliced
- ½ tsp salt
- ½ tsp ground black pepper
Instructions
- Bake Potatoes: Bake potatoes until tender, then cool slightly, peel, and roughly mash.
- Cook Bacon: In a large pot over medium heat, cook bacon until crispy. Remove and set aside.
- Sauté Onion: In the same pot, leave 1 tbsp bacon drippings. Add butter and onions, sauté until softened.
- Add Garlic: Stir in garlic and cook for 1 minute.
- Thicken: Sprinkle flour over the onion mixture and cook for 1–2 minutes.
- Add Liquids: Slowly whisk in chicken broth, milk, and cream. Bring to a simmer.
- Combine: Add mashed potatoes, stir until smooth. Stir in cheese, sour cream, salt, and pepper.
- Simmer: Simmer for 5–7 minutes, adjusting consistency if needed.
- Serve: Top with bacon, green onions, and extra cheese before serving.
Notes
- For extra flavor, bake the potatoes the day before and refrigerate until ready to use.
- This soup thickens as it sits, so you may need to thin it with extra broth when reheating.
- Can be made vegetarian by omitting bacon and using vegetable broth.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 ½ cups
- Calories: 420
- Sugar: 6 g
- Sodium: 660 mg
- Fat: 25 g
- Saturated Fat: 14 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 3 g
- Protein: 13 g
- Cholesterol: 65 mg
