Description
Indulge in the creamy comfort of this delicious Baked Potato Soup, loaded with savory bacon, cheddar cheese, and a touch of green onions. Perfect for a cozy night in or to impress guests at a gathering.
Ingredients
Scale
Main Ingredients:
- 4 large russet potatoes, baked and cooled
- 4 slices bacon, diced
- 1 medium onion, diced
- 3 cloves garlic, minced
- 3 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 2 cups whole milk
- 1 cup shredded sharp cheddar cheese
- 1/2 cup sour cream
Seasonings:
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon paprika
Garnish:
- 1/4 cup chopped green onions for garnish
Instructions
- Bake the Potatoes: Preheat oven to 400°F (200°C). Bake potatoes for about 1 hour until tender. Peel and dice after cooling.
- Cook Bacon: In a pot, cook diced bacon until crispy. Set aside, leaving 2 tbsp drippings.
- Sauté Onion and Garlic: Cook onion until softened, add garlic, and cook for 1 minute.
- Make Roux: Add butter, then flour to make a roux. Cook for 1-2 minutes.
- Add Broth and Milk: Slowly whisk in broth and milk until smooth. Simmer for 5 minutes.
- Finish Soup: Add potatoes, cheese, sour cream, seasonings. Stir until creamy. Adjust seasoning.
- Serve: Garnish with bacon and green onions. Serve hot.
Notes
- For a smoother texture, mash some potatoes before adding.
- For a vegetarian version, use vegetable broth and omit bacon.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 370
- Sugar: 6 g
- Sodium: 820 mg
- Fat: 19 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 3 g
- Protein: 14 g
- Cholesterol: 55 mg
