Hearty Baked Potato Soup
A rich and comforting soup brimming with the flavors of a loaded baked potato, perfect for cozy evenings and family gatherings.
Prep time: 15 minutesCook time: 1 hourServes: 6
Ingredients
4 large russet potatoes
8 slices bacon
1/2 cup unsalted butter
1/2 cup all-purpose flour
6 cups whole milk
2 cups chicken broth
1 cup sour cream
2 cups shredded cheddar cheese
1/2 cup chopped green onions
Salt and black pepper to taste
Instructions
1. Preheat your oven to 400°F (200°C). Prick the potatoes with a fork and bake them for about 1 hour until fully cooked.
2. In a large pot, cook the bacon over medium heat until crispy. Remove the bacon and crumble it, setting it aside for later.
3. In the same pot, melt the butter over medium heat. Stir in the flour to make a roux, cooking for 2-3 minutes.
4. Gradually whisk in the milk and chicken broth, ensuring no lumps form. Bring the mixture to a simmer and cook until thickened, about 10 minutes.
5. Cut the baked potatoes in half, scoop out the flesh, and mash it slightly. Add the mashed potatoes to the soup base.
6. Stir in the sour cream, shredded cheddar cheese, and half of the crumbled bacon. Season with salt and pepper.
7. Continue to cook for an additional 5 minutes, stirring occasionally.
8. Serve hot, garnished with green onions and the remaining bacon crumbles.
Storage
Store in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat gently over the stove on low heat, stirring occasionally, or microwave in short intervals, stirring in between.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
