Description
A creamy and comforting Baked Potato Soup loaded with tender potatoes, crispy bacon, cheddar cheese, and green onions — perfect for a cozy meal.
Ingredients
Units
Scale
- 4 large russet potatoes, baked
- 6 slices bacon, chopped
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 2 cups whole milk
- 1 cup heavy cream
- 1 cup shredded cheddar cheese, plus more for topping
- 1/2 cup sour cream
- 2 tablespoons unsalted butter
- Salt and pepper to taste
- Chopped green onions, for garnish
Instructions
- In a large pot over medium heat, cook the chopped bacon until crispy. Remove with a slotted spoon and set aside, leaving about 2 tablespoons of bacon fat in the pot.
- Add the diced onion and cook until translucent, about 5 minutes. Add the minced garlic and cook for another 1 minute.
- Scoop the flesh from the baked potatoes and add to the pot. Stir to combine.
- Pour in the chicken broth, milk, and heavy cream. Bring to a simmer and cook for 10 minutes, stirring occasionally.
- Use a potato masher or immersion blender to mash some of the potatoes, leaving some chunks for texture.
- Stir in the shredded cheddar cheese, sour cream, and butter. Season with salt and pepper to taste.
- Simmer for another 5 minutes until the soup is creamy and heated through.
- Serve hot, topped with crispy bacon, more shredded cheese, and chopped green onions.
Notes
- For an even richer flavor, roast the potatoes the day before.
- Substitute turkey bacon for a lighter version.
- Adjust the thickness of the soup by adding more broth if needed.
- Leftovers can be stored in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 420
- Sugar: 4g
- Sodium: 650mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 75mg