Baked Potato Soup
This is the best baked potato soup - creamy buttery potatoes, crunchy bites of bacon, gooey melted cheese...need I say more? This meal in a bowl is pure comfort on a chilly night.
Ingredients
- 6 large russet potatoes
- 8 tablespoons butter
- 2 bunches green onions chopped & divided
- ½ cup flour
- 1 teaspoon salt
- ½ teaspoon pepper
- 14.5 oz. chicken broth
- 1 cup half-and-half
- 4 cups milk
- 12 ounces bacon cooked and crumbled and divided.
- 1 ½ cups shredded cheddar cheese divided
- 1 cup sour cream
Instructions
- Prepare potatoes by piercing them all over with a fork and baking on a baking sheet at 350 degrees for 60-75 minutes until a sharp knife glides in easily. Cool potatoes completely, then peel and cube them.
- In a dutch oven, melt butter, then sauté one bunch of the green onions for about 2 minutes.
- Add flour and stir with a wooden spoon or spatula to form a roux. Stir in salt and pepper.
- Whisk in the chicken broth. When it is fully incorporated, whisk in the half and half, and then then the milk until fully combined.
- Mix in the potatoes and two-thirds of the crumbled bacon. Simmer for 10 minutes.
- Remove from heat; stir in 1 cup of the shredded cheddar cheese.
- Serve bowls of soup with the remaining chopped bacon, green onions, shredded cheddar cheese and sour cream as toppings.
Notes
If you want to cook the potatoes faster, you can cube them and boil them for about 30-35 minutes until they are fork-tender, then drain them and set aside for the soup. I have not noticed a difference in flavor between using baked or boiled potatoes.
Nutrition
Calories: 988kcalCarbohydrates: 65gProtein: 18gFat: 74gSaturated Fat: 36gPolyunsaturated Fat: 6gMonounsaturated Fat: 28gTrans Fat: 1gCholesterol: 131mgSodium: 877mgPotassium: 1487mgFiber: 4gSugar: 9gVitamin A: 1110IUVitamin C: 21mgCalcium: 403mgIron: 3mg
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