Baked Potato Soup
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5 from 3 votes

Baked Potato Soup

Creamy Baked Potato Soup topped with cheese and bacon.
Course Soup
Servings 6

Ingredients

  • 4 slices bacon
  • 1 small sweet onion, diced
  • 3 green onions, chopped
  • 1/3 cup plus 1 tablespoon flour
  • 6 cups chicken broth
  • 2 1/2 pounds russet potatoes, peeled and diced
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground pepper
  • 3/4 cup heavy cream
  • 1 (8-ounce) container sour cream
  • 3/4 cup shredded pepper jack cheese
  • 1 cup shredded cheddar cheese
  • additional cheese and green onion for garnish

Instructions

  • Cook bacon in a Dutch oven until crisp. Remove bacon and crumble.
  • Cook diced sweet onion in bacon drippings for 1 minute. Add green onions and cook 1 more minute.
  • Stir in flour and cook for 1 minute, stirring constantly.
  • Gradually add chicken broth, whisking constantly.
  • Add potatoes, salt, and pepper. Bring to a boil, reduce heat to medium-low and simmer for 20 minutes, or until potatoes are soft.
  • Stir in cream and sour cream. Add cheese and stir until melted. Remove from heat.
  • Ladle into bowls and top with crumbled bacon, cheese, and sliced green onions.