Baked Potato Soup
This creamy and rich Baked Potato Soup is the perfect comfort food. Loaded with bacon, sour cream, and sharp cheddar cheese, it’s a cold-weather crowd-pleaser that everyone will love!
Servings 6 servings
Calories 616kcal
Ingredients
- 12 ounces uncooked bacon sliced into ¾-inch pieces
- 5 tablespoons (71g) butter salted or unsalted is fine
- 1 bunch scallions thinly sliced, green and white parts divided (about 6 medium)
- ¼ cup and 1 tablespoon all-purpose flour (44g)
- 4 cups chicken broth 2 15-ounce cans
- 2 large russet potatoes peeled and diced medium about 4 cups
- 1 cup milk preferably whole
- 1 cup (240g) sour cream
- ¼ teaspoon black pepper
- Salt
- Shredded cheddar cheese for topping
Instructions
- To a large pot add sliced bacon. Turn heat to medium and cook until bacon is just slightly crispy. Using a slotted spoon, transfer the bacon to a paper-towel lined plate and set aside. Discard bacon grease.
- To the same pot, add butter and heat over medium heat until the butter has melted. Add the white parts of the scallions, and cook, stirring often and scraping any browned cooked-on bits from the bottom of the pan, for about 3 minutes, until the scallions have begun to soften.
- Whisk in flour, and whisk continuously for 2-3 minutes until the flour begins to turn a pale golden color. Whisk in broth until smooth and then carefully add potatoes to the pot.
- Bring to a simmer and then cook for 10 to 15 minutes, until potatoes can be easily smashed against the side of the pot with a fork.
- Use a potato masher or spatula to roughly smash about half of the potatoes in the pot.
- Stir in milk and sour cream, and heat soup over medium heat until warmed through. Add the pepper, and salt generously to taste.
- Stir in about ¾ of the bacon to the soup (reserve ¼ for topping).
- Divide into bowls, top with sliced green parts of the scallions, reserved bacon, and cheese. Serve and enjoy!
Notes
Approximate nutritional information is for 6 servings.
Nutrition
Calories: 616kcal