Description
Indulge in the comforting goodness of Baked Potato Soup with its creamy texture and hearty flavors. This classic soup is a perfect blend of baked potatoes, savory bacon, cheddar cheese, and aromatic spices, creating a cozy dish that’s ideal for chilly days.
Ingredients
Baked Potatoes:
4 large russet potatoes, baked and peeled,
Bacon Mixture:
4 slices bacon, chopped, 1 small onion, diced, 2 cloves garlic, minced,
Soup Base:
4 tablespoons unsalted butter, 1/4 cup all-purpose flour, 3 cups whole milk, 1 cup chicken broth, 1 cup shredded cheddar cheese, 1/2 cup sour cream, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon smoked paprika,
Garnish:
2 green onions, sliced (for garnish), additional shredded cheddar and crumbled bacon for topping
Instructions
- Cook Bacon: In a large pot, cook chopped bacon until crispy. Set aside, leaving 1 tablespoon of bacon fat in the pot.
- Sauté Onion and Garlic: Cook onion until softened, then add garlic and cook briefly.
- Make Roux: Stir in butter, then flour to form a roux.
- Add Liquids: Slowly pour in milk and chicken broth, whisking to prevent lumps. Simmer until thickened.
- Combine Ingredients: Mash baked potatoes and add to the soup. Stir in cheese, sour cream, seasonings, and simmer.
- Serve: Adjust seasoning and serve hot, topped with bacon, green onions, and extra cheese.
Notes
- Bake potatoes in advance or use leftovers for convenience.
- For a smoother texture, blend part of the soup with an immersion blender.
- To make it vegetarian, omit the bacon and use vegetable broth.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 390
- Sugar: 6g
- Sodium: 720mg
- Fat: 23g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 60mg
