Description
A comforting and creamy Baked Potato Soup loaded with cheddar cheese and bacon. This hearty soup is perfect for a cozy meal on a chilly day.
Ingredients
Main Ingredients:
- 4 large russet potatoes (baked, peeled, and roughly chopped)
- 4 slices bacon (chopped)
- 1 tablespoon butter
- 1 small onion (chopped)
- 2 garlic cloves (minced)
- 1/4 cup all-purpose flour
Additional Ingredients:
- 3 cups milk
- 1 cup chicken broth
- 1/2 cup sour cream
- 1 cup shredded sharp cheddar cheese
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon paprika
- 2 green onions (sliced, for garnish)
- extra shredded cheese and bacon bits (for topping)
Instructions
- Cook the Bacon: In a large pot, cook the bacon until crispy. Remove and set aside.
- Sauté Onion and Garlic: In the same pot, sauté onion and garlic until soft.
- Make Roux: Whisk in flour and cook to make a roux.
- Add Milk and Broth: Slowly add milk and chicken broth, whisking constantly.
- Add Potatoes and Cheese: Stir in potatoes, sour cream, cheddar cheese, salt, pepper, and paprika.
- Simmer: Simmer until cheese is melted and soup is creamy.
- Serve: Top with green onions, reserved bacon, and extra cheese.
Notes
- For a smoother soup, blend with an immersion blender.
- Use leftover or microwaved potatoes for a quicker version.
- Substitute Greek yogurt for sour cream if preferred.
