Description
A comforting and creamy baked potato soup packed with flavors of bacon, cheddar, and sour cream, perfect for cold days.
Ingredients
Units
Scale
Main Ingredients
- 4 pieces Russet potatoes, baked and lightly cooled (Best for a creamy texture)
- 6 oz Bacon, cooked crisp and chopped (Use fresh bacon for best flavor)
- 2 cups Cheddar cheese, freshly shredded (Shred your own to avoid graininess)
- 1 cup Sour cream, full fat (For best flavor)
- 2 tablespoons Butter (For sautéing)
- 1 medium Onion, finely chopped
- 2 cloves Garlic, minced
- 4 cups Chicken broth (or veggie broth)
- 1 cup Milk or half and half (Use milk for a lighter version)
- 1 teaspoon Salt (To taste)
- 1 teaspoon Black pepper (To taste)
- 1 pinch Smoked paprika (Optional for added flavor)
- 2 tablespoons Green onions or chives, chopped for topping
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- Scrub the russet potatoes, poke holes with a fork, rub with oil and salt, and bake until tender, about 50 to 60 minutes.
- Once baked, let the potatoes cool until manageable, then peel (or leave some skin on) and chop.
Cooking
- In a large pot, cook bacon until crisp. Remove bacon and leave 1-2 tablespoons of fat in the pot.
- Add butter to the pot with bacon fat, then sauté the onion until soft. Stir in the minced garlic for 30 seconds.
- Add chopped baked potatoes and chicken broth to the pot. Simmer for 10 minutes.
- Blend a portion of the soup to make it creamy, then stir in milk or half and half.
- Lower the heat and gradually stir in cheddar cheese and sour cream until well combined.
- Season with salt and pepper to taste.
Serving
- Top the soup with the reserved bacon, extra cheddar cheese, and chopped green onions before serving.
Notes
Feel free to customize toppings to your liking! Great additions include jalapenos, hot sauce, or ranch seasoning.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Course, Soup
- Cuisine: American
Nutrition
- Calories: 320
- Sugar: 2
- Sodium: 800
- Fat: 17
- Saturated Fat: 9
- Carbohydrates: 29
- Fiber: 3
- Protein: 15
