Baked Potato Soup
Creamy Baked Potato Soup topped with cheese and bacon. A deliciously rich and comforting soup for cold weather.
Servings: 6
Equipment
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.
Notes
The pepper jack cheese adds a touch of heat. If you want more, you can add a minced jalapeno or a pinch of crushed red pepper flakes.
Nutrition
Calories: 565kcal | Carbohydrates: 46g | Protein: 18g | Fat: 35g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.02g | Cholesterol: 102mg | Sodium: 1402mg | Potassium: 1014mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1043IU | Vitamin C: 14mg | Calcium: 341mg | Iron: 3mg