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Baked Potato Soup

Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 6 people
Calories 450
A creamy, comforting soup filled with tender potatoes, crispy bacon, and a blend of cheeses.

Ingredients

  • 4 large russet potatoes (equal to 2 lbs.)
  • ¾ teaspoon salt
  • 6 slices thick cut bacon
  • 1 large yellow onion
  • 3 cloves garlic (minced)
  • 2 Tablespoons butter
  • ¼ cup flour
  • 3 ½ cups Chicken broth
  • 2 cups half and half
  • ¾ cup sour cream
  • ½ teaspoon pepper
  • 2 cups shredded cheddar cheese
  • 1/8 cup chives (finely diced)

Instructions 

  • Preheat oven to 400°F (200°C). Pierce potatoes with a fork and bake for 45 minutes, or until tender.
  • Cook bacon in a skillet until crispy, then set aside. Sauté onion and garlic in the same skillet until softened.
  • Melt butter in a large pot, whisk in flour to make a roux, cooking for 1-2 minutes.
  • Gradually stir in chicken broth and half and half, bringing to a simmer until thickened.
  • Stir in sour cream, shredded cheese, cooked bacon, and chives. Add baked potatoes and season with salt and pepper.

Notes

For a shortcut, use leftover baked potatoes to reduce prep time.
Calories: 450kcal
Cost: $15
Course: main dish
Cuisine: American
Keyword: potato