Description
This creamy baked potato soup is a comforting and hearty meal made with russet or Yukon Gold potatoes, cheddar cheese, bacon, and sour cream. Perfect for cozy nights and easy dinners, it’s rich, satisfying, and full of flavor.
Ingredients
Scale
- 4 russet or Yukon Gold potatoes
- 4 tablespoons butter
- 1 onion, chopped
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 2 cups milk
- 1/2 cup sour cream
- 1 1/2 cups shredded cheddar cheese
- 6 slices cooked bacon, chopped
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 green onions, sliced
Instructions
- Cook the bacon in a large pot until crispy. Remove and set aside on a paper towel-lined plate.
- Add butter to the bacon drippings and sauté the onion until soft. Add garlic and cook for 1 more minute.
- Stir in flour to form a roux and cook for 1-2 minutes to eliminate the raw taste.
- Slowly whisk in the chicken broth and milk. Stir and let the mixture thicken.
- Add diced potatoes, salt, and pepper. Cover and simmer for 15-20 minutes until potatoes are tender.
- Mash some of the potatoes in the pot for a creamy texture while leaving some chunks.
- Stir in sour cream, cheddar cheese, and most of the bacon until melted and smooth.
- Serve hot, garnished with remaining bacon, extra cheese, and green onions.
Notes
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 420
- Sugar: 2g
- Sodium: 890mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 60mg