Description
This comforting baked potato soup combines creamy potatoes, cheese, and savory bacon in a rich, flavorful broth. Perfect for chilly days, this recipe features a smooth, velvety texture enhanced with the goodness of sour cream and cheddar cheese, garnished with crispy bacon and fresh green onions for added crunch and color.
Ingredients
Scale
Soup Base
- 4 russet potatoes, baked and scooped
- 4 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 2 cups whole milk or half-and-half
- 1 cup sour cream
- 2 cups shredded cheddar cheese
- Salt and black pepper, to taste
Toppings
- 6 slices bacon, cooked and crumbled
- 2 green onions or chives, chopped (for garnish)
Instructions
- Prepare the base: In a large pot, melt butter over medium heat. Add chopped onion and minced garlic, sautéing until translucent and fragrant, about 5 minutes.
- Make the roux: Stir in the flour, cooking for 1-2 minutes to form a roux. Gradually whisk in the chicken broth, ensuring the mixture is smooth.
- Add liquids: Pour in the milk or half-and-half, bringing the soup to a gentle simmer. Cook for 10 minutes, stirring occasionally, until the soup thickens slightly.
- Incorporate potatoes: Add the scooped baked potatoes to the pot, mashing them slightly with a spoon for texture. Stir in sour cream and shredded cheddar cheese until the cheese is melted and the soup is creamy.
- Season: Taste and adjust seasoning with salt and black pepper as needed.
- Serve: Ladle the soup into bowls, garnishing each with crumbled bacon, chopped green onions or chives, and additional shredded cheddar cheese if desired.
Notes
- For a vegetarian version, substitute vegetable broth for chicken broth and omit bacon or use a plant-based bacon alternative.
- Using half-and-half will yield a richer soup, while whole milk will make it lighter.
- To save time, you can bake potatoes in advance or use leftover baked potatoes.
- Adjust thickness by adding more broth if needed.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
