Description
Indulge in the creamy goodness of this hearty Baked Potato Soup loaded with crispy bacon, cheddar cheese, and sour cream. A comforting bowl of warmth perfect for chilly evenings.
Ingredients
Scale
Main Ingredients:
- 4 large russet potatoes (baked, peeled, and diced)
- 6 slices bacon (cooked and crumbled)
- 1 small yellow onion (diced)
- 2 cloves garlic (minced)
For the Soup Base:
- ¼ cup all-purpose flour
- 4 cups whole milk
- 1 cup chicken broth
- 1 cup shredded sharp cheddar cheese
- ½ cup sour cream
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon smoked paprika (optional)
Garnish:
- 2 tablespoons chopped green onions
Instructions
- Cook the Bacon: In a large pot over medium heat, cook the diced bacon until crispy. Remove and set aside, leaving 1 tablespoon of bacon fat in the pot.
- Sauté Onions: Add diced onion to the pot, sauté until soft. Stir in garlic and cook briefly.
- Create Roux: Sprinkle flour over onions, stir to form a roux. Slowly whisk in milk and broth until smooth.
- Simmer: Cook until slightly thickened. Add potatoes, seasonings, simmer, then mash some potatoes for creaminess.
- Finish Soup: Stir in cheese and sour cream until melted. Adjust seasoning. Serve hot topped with bacon, green onions, and more cheese.
Notes
- Bake potatoes ahead to save time.
- For a smoother soup, blend part of the mixture before adding toppings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 8g
- Sodium: 620mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 70mg
