Description
A rich and creamy baked potato soup that is hearty and satisfying, perfect for warming up on a chilly day.
Ingredients
Scale
- 4 large russet potatoes (approx. 2 lbs), peeled and cubed
- 3/4 teaspoon salt
- 6 slices thick-cut turkey bacon
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 2 tablespoons butter
- 1/4 cup flour
- 3 1/2 cups chicken broth
- 2 cups half and half
- 3/4 cup sour cream
- 1/2 teaspoon pepper
- 2 cups shredded cheddar cheese
- 1/8 cup chives, finely diced
Instructions
- Shred the cheese, measure out sour cream and half and half, and let them sit at room temperature.
- Cut bacon into 1-inch pieces and cook in a large pot over low heat, rotating occasionally. Once crispy, remove and set aside, leaving 2 tablespoons of bacon drippings in the pot.
- While turkey bacon cooks, add the cubed potatoes to a stock pot. Cover with 1 inch of water, add salt, and boil gently for 20 minutes until fork-tender. Drain, then gently mash and set aside.
- Add diced onion to the pot with bacon drippings and cook for 5 minutes until softened. Add garlic and butter and cook for another minute.
- Whisk in flour, stirring as it cooks for 1 minute to remove the raw flour taste.
- Pour in chicken broth, stirring to loosen any bacon remnants from the pot. Slowly add the half and half, bringing to a boil, then reduce to a simmer.
- Stir in the mashed potatoes, sour cream, and pepper. For a smoother consistency, use an immersion blender or transfer to a blender in batches.
- Gradually sprinkle shredded cheese into the soup, stirring until combined. Ensure the soup isn’t too hot to prevent clumping.
- Garnish with chives and bacon, then serve hot.
Notes
- This soup can be stored in the refrigerator for up to 3 days.
- For a vegetarian version, substitute bacon with smoked paprika and use vegetable broth.
- Feel free to top with additional cheese and chives before serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 50mg
Keywords: Creamy Baked Potato Soup, Hearty Soup, Potato Soup Recipe