Name: Baked Potato Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 4 russet potatoes, baked and scooped; 6 slices bacon, cooked and crumbled; 1 medium onion, finely chopped; 3 cloves garlic, minced; 4 tablespoons unsalted butter; 1/4 cup all-purpose flour; 4 cups chicken broth; 2 cups whole milk or half-and-half; 1 cup sour cream; 2 cups shredded cheddar cheese; Salt and black pepper, to taste; 2 green onions or chives, chopped (for garnish)

Description

This comforting soup captures the essence of a loaded baked potato in a bowl. Creamy, hearty, and topped with crispy bacon, sharp cheddar, and fresh green onions, it’s the perfect dish for chilly evenings or casual gatherings.

Ingredients

4 russet potatoes, baked and scooped
6 slices bacon, cooked and crumbled
1 medium onion, finely chopped
3 cloves garlic, minced
4 tablespoons unsalted butter
1/4 cup all-purpose flour
4 cups chicken broth
2 cups whole milk or half-and-half
1 cup sour cream
2 cups shredded cheddar cheese
Salt and black pepper, to taste

2 green onions or chives, chopped (for garnish)

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Instructions

Prepare the base: In a large pot, melt butter over medium heat. Add chopped onion and minced garlic, sautéing until translucent and fragrant, about 5 minutes.
Make the roux: Stir in the flour, cooking for 1-2 minutes to form a roux. Gradually whisk in the chicken broth, ensuring the mixture is smooth.
Add liquids: Pour in the milk or half-and-half, bringing the soup to a gentle simmer. Cook for 10 minutes, stirring occasionally, until the soup thickens slightly.
Incorporate potatoes: Add the scooped baked potatoes to the pot, mashing them slightly with a spoon for texture. Stir in sour cream and shredded cheddar cheese until the cheese is melted and the soup is creamy.
Season: Taste and adjust seasoning with salt and black pepper as needed.

Serve: Ladle the soup into bowls, garnishing each with crumbled bacon, chopped green onions or chives, and additional shredded cheddar cheese if desired.

Notes

For a lighter version, substitute half-and-half with low-fat milk and use reduced-fat sour cream.
This soup can be made ahead and stored in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of milk if needed to reach desired consistency.

For added flavor, consider stirring in a teaspoon of smoked paprika or a splash of hot sauce

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: American