Description
This hearty Baked Potato Soup is a comforting and creamy dish perfect for chilly nights. Loaded with bacon, cheddar cheese, and green onions, it’s a satisfying meal in a bowl.
Ingredients
Scale
Main Soup:
- 4 large russet potatoes (baked, peeled, and roughly mashed)
- 4 slices bacon (chopped)
- 1 small onion (finely chopped)
- 3 cloves garlic (minced)
- 3 tablespoons all-purpose flour
- 4 cups whole milk
- 1 cup chicken broth
- 1/2 cup sour cream
- 1/2 cup shredded cheddar cheese
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon smoked paprika (optional)
Garnish:
- 2 green onions (sliced, for garnish)
- Extra cheddar cheese and sour cream for topping
Instructions
- Cook the Bacon: In a large pot or Dutch oven, cook the bacon until crisp. Set aside on a paper towel-lined plate, keeping 1 tablespoon of bacon fat in the pot.
- Sauté Onions and Garlic: Add chopped onion to the pot and cook until soft. Stir in garlic and cook for 30 seconds.
- Make Roux: Sprinkle flour into the pot, whisking constantly for 1–2 minutes to create a roux.
- Add Liquid: Slowly pour in milk and chicken broth, whisking. Bring to a simmer.
- Combine Ingredients: Add mashed potatoes to the pot, simmer for 10–15 minutes until thick. Stir in sour cream, cheddar, salt, pepper, and smoked paprika.
- Serve: Top with bacon, cheese, green onions, and sour cream. Enjoy hot!
Notes
- For a smoother texture, blend part or all of the soup before adding mix-ins.
- Leftover baked potatoes or microwaved potatoes can be used for a quicker option.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 350
- Sugar: 6 g
- Sodium: 520 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 45 mg
