This Baked Potato Soup is the ultimate comfort food! A rich, creamy broth filled with tender potatoes, crispy bacon, cheddar cheese, and a dollop of sour cream. It’s the perfect bowl of warmth for chilly nights.
Ingredients
- 4 large russet potatoes (2 lbs), peeled and cubed
- ¾ teaspoon salt
- 6 slices thick-cut bacon
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 2 tablespoons butter
- ¼ cup flour
- 3 ½ cups chicken broth
- 2 cups half-and-half
- ¾ cup sour cream
- ½ teaspoon pepper
- 2 cups shredded cheddar cheese
- 1/8 cup chives, finely diced
Directions
- Cut bacon into 1-inch squares and cook over low heat in a large pot until crispy. Remove and set aside, leaving 2 tablespoons of bacon drippings in the pot.
- Boil cubed potatoes with 1-inch of water and ¾ teaspoon salt for 20 minutes, until tender. Drain and mash gently. Set aside.
- In the same pot with bacon drippings, sauté diced onion until softened, about 5 minutes. Add minced garlic and butter, cooking for another minute.
- Whisk in flour, stirring for 1 minute to remove the raw flour taste. Add chicken broth and stir to loosen bacon remnants from the pot.
- Slowly pour in half-and-half, bring to a boil, and reduce to a simmer.
- Stir in mashed potatoes, sour cream, and pepper.
- For a smoother texture, blend the soup using an immersion blender or regular blender.
- Stir in shredded cheddar cheese until melted and smooth.
- Garnish with crispy bacon and chives before serving.
Storage: Store in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months.
Nutrition (per serving):
- Calories: 482 kcal
- Carbohydrates: 28g
- Protein: 16g
- Fat: 34g
- Saturated Fat: 18g
- Cholesterol: 89mg
- Sodium: 968mg
- Potassium: 729mg
- Fiber: 2g
- Sugar: 2g
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