Description
A creamy and comforting baked potato soup topped with cheddar cheese and crispy bacon, perfect for chilly days.
Ingredients
Scale
- 4 large russet potatoes
- 1/2 cup butter
- 1/2 cup all-purpose flour
- 4 cups chicken broth
- 2 cups milk
- 1 cup shredded cheddar cheese
- 1 cup cooked and crumbled bacon
- 1/2 cup sour cream
- Salt and pepper to taste
- Chopped green onions for garnish
Instructions
- Preheat the oven to 400°F (200°C) and bake the potatoes for about 1 hour until tender.
- Once baked, let the potatoes cool slightly, then scoop out the insides and set aside.
- In a large pot, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes.
- Gradually whisk in the chicken broth and milk, cooking until the mixture thickens.
- Add the scooped potato flesh, cheddar cheese, bacon, and sour cream. Stir until well combined and heated through.
- Season with salt and pepper to taste.
- Serve hot, garnished with additional bacon, cheese, and green onions.
Notes
- For a vegetarian version, omit the bacon and use vegetable broth.
- This soup can be made ahead of time and reheated before serving.
- Feel free to add other toppings like chives or additional cheese.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Soup
- Method: Baking and Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 40mg
Keywords: Baked Potato Soup, Cheddar, Bacon, Comfort Food, Soup Recipe