Description
A creamy and hearty soup loaded with the flavors of a baked potato, including cheese, bacon, and chives.
Ingredients
Scale
- 4 large russet potatoes, peeled and cubed
- 6 slices bacon, cooked and crumbled
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 4 cups whole milk
- 2 cups chicken broth
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/4 cup chopped green onions
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Boil the potatoes in salted water until tender, then drain and set aside.
- Melt butter in a large pot over medium heat. Stir in flour to form a roux.
- Gradually whisk in milk and chicken broth until smooth.
- Add cooked potatoes and bring the soup to a simmer.
- Stir in cheddar cheese and sour cream until melted.
- Season with salt and pepper.
- Serve hot, topped with crumbled bacon and chopped green onions.
Notes
- For a thicker soup, blend half of the cooked potatoes before adding them to the pot.
- Substitute turkey bacon for a lighter option.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 420
- Sugar: 8g
- Sodium: 780mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0.5g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 65mg
Keywords: loaded baked potato soup, creamy potato soup, comfort food