Description
Hearty baked potato soup delivers comfort in a bowl, blending creamy richness with classic potato goodness. Crispy bacon, chives, and melted cheese crown this soul-warming dish that brings warmth and satisfaction to your table.
Ingredients
Scale
Main Ingredients:
- 6 medium russet potatoes, baked
- 4 slices bacon, cooked and crumbled
- 1 cup shredded cheddar cheese
- 3 cups chicken broth
- 2 cups milk
Flavor Enhancers:
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 tablespoons all-purpose flour
- Salt and pepper to taste
Garnish and Finishing Ingredients:
- 1/2 cup sour cream
- Optional toppings: green onions, extra cheese, or croutons
Instructions
- Extract soft potato flesh from baked potatoes, discarding or reserving skins for alternative uses.
- Render bacon in a large pot over medium heat until crisp and golden, then transfer to a paper towel-lined plate.
- In the residual bacon fat, sauté diced onions and minced garlic until translucent and aromatic.
- Sprinkle flour into the pot, stirring vigorously to create a smooth, golden roux that will thicken the soup.
- Slowly pour in chicken broth and milk, whisking continuously to prevent any lumpy formations.
- Incorporate potato flesh into the liquid, gently mashing and breaking down larger chunks during a 12-minute simmer.
- Reduce heat and fold in shredded cheddar cheese, allowing it to melt smoothly into the creamy base.
- Stir in sour cream, seasoning with salt and pepper to enhance the soup’s rich flavor profile.
- Ladle the velvety soup into serving bowls, garnishing with crumbled bacon, sliced green onions, and optional additional toppings.
Notes
- Save potato skins for crispy appetizers or garnishes by brushing with olive oil and baking until golden and crunchy.
- Use a potato masher for chunky soup or blend partially for a smoother consistency without completely pureeing.
- Replace bacon with turkey bacon or smoked paprika for lighter version, and use low-fat cheese and milk for reduced-calorie option.
- Soup can be prepared in advance and refrigerated for 3-4 days, allowing flavors to develop deeper complexity.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 315 kcal
- Sugar: 4 g
- Sodium: 520 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.3 g
- Carbohydrates: 35 g
- Fiber: 3.5 g
- Protein: 13 g
- Cholesterol: 45 mg