Description
A rich and creamy baked potato soup loaded with cheddar cheese, crispy bacon, and chives. Perfect for a comforting meal on a chilly day.
Ingredients
Units
Scale
- 4 large russet potatoes, baked and diced
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 4 cups milk
- 1 cup chicken broth
- 1 cup sour cream
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup chopped green onions
- 6 slices bacon, cooked and crumbled
- Salt and pepper to taste
Instructions
- In a large pot, melt the butter over medium heat.
- Whisk in the flour to form a roux and cook for 1-2 minutes.
- Gradually whisk in the milk and chicken broth, stirring constantly until thickened.
- Add the diced baked potatoes and simmer for 10 minutes.
- Stir in the sour cream, cheddar cheese, green onions, and most of the crumbled bacon.
- Season with salt and pepper to taste.
- Simmer until the soup is heated through and cheese is fully melted.
- Serve hot, garnished with remaining bacon, cheese, and chives if desired.
Notes
- For a smoother texture, mash some of the potatoes in the pot.
- Use heavy cream for an even richer soup.
- Vegetarian version can be made by omitting bacon and using vegetable broth.
Nutrition
- Serving Size: 1 bowl
- Calories: 410
- Sugar: 6g
- Sodium: 680mg
- Fat: 26g
- Saturated Fat: 13g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 13g
- Cholesterol: 65mg