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Baked Potato Soup
Creamy Baked Potato Soup topped with cheese and bacon.
Course
Soup
Cuisine
American
Keyword
potato soup
Prep Time
10
minutes
minutes
Cook Time
24
minutes
minutes
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.
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:
547
kcal