Description
A comforting and hearty soup, this Baked Potato Soup is creamy, loaded with bacon and cheddar cheese, and perfect for cozy nights in. With a base of baked potatoes, sour cream, and sharp cheddar, this soup is a delicious twist on a classic favorite.
Ingredients
Scale
Potato Mixture:
- 4 large russet potatoes (baked, peeled, and cubed)
Soup:
- 6 slices bacon (chopped)
- 1 small onion (diced)
- 2 cloves garlic (minced)
- 1/4 cup all-purpose flour
- 4 cups whole milk
- 1 cup chicken broth
- 1 cup sour cream
- 1 cup shredded sharp cheddar cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon smoked paprika
- Chopped green onions and extra cheese for garnish
Instructions
- Cook Bacon: In a large pot, cook chopped bacon until crispy. Remove and set aside.
- Sauté Aromatics: Cook diced onion in bacon fat until soft. Add garlic and cook briefly.
- Add Flour: Sprinkle flour over onions and cook briefly.
- Make Base: Gradually whisk in milk and broth. Simmer until thickened.
- Add Cheese & Potatoes: Stir in sour cream, cheddar, salt, pepper, and paprika. Add potatoes and simmer.
- Adjust & Serve: Mash some potatoes for creaminess. Adjust seasoning and serve hot with garnishes.
Notes
- For a smoother texture, blend half the soup before adding potatoes.
- Leftovers thicken—thin with milk when reheating.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 420
- Sugar: 7g
- Sodium: 540mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 60mg
