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Is there anything cozier than a steaming bowl of soup on a rainy day? This creamy, comforting baked potato soup is the perfect remedy to those dreary fall evenings! Made with fluffy baked potatoes, rich broth, and a touch of creaminess, it’s the ultimate comfort food. Get ready to savor every spoonful of this delicious and easy-to-make soup.
Recipe from The Cozy Cook
Baked Potato Soup:
- 4 large russet potatoes (or 2lb)
- 3/4 tsp salt
- 6 slices of bacon, roughly chopped
- 1 large yellow onion
- 3 garlic cloves, minced
- 2 TBSP butter
- 1/4 cup flour
- 3 1/2 cup chicken broth
- 2 cups half and half
- 3/4 sour cream
- 1/2 tsp pepper
- 2 cups shredded cheddar cheese
- 1/8 cup chives, finely diced.
Cut your bacon into 1-inch pieces, Cook on low until crispy. Remove from heat and leave 2 TBSP of drippings in the pan. Set aside.
In a large saucepan, add the cubed potatoes. Add water until until the potatoes are completely covered. Add salt and gently boil for 20 minutes. Set aside.
Add the diced onions into the pot with the bacon drippings. Cook until softened, about 5 minutes.
Add the garlic and butter. Cook for an additional minute.
Whisk in the flour, allow to cook for1 more minute. Then add broth, scrapping the bottom of the pan to loosen any bacon bits.
Slowly add your half and half and bring to a boil before reducing to a simmer. 
Stir in the the potatoes and then mix in sour cream, salt and pepper to taste. Serve and enjoy!
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Baked Potato Soup
Description
This Baked Potato Soup is a creamy yet comforting meal you can enjoy on a crisp fall evening!
Ingredients
- 4 large russet potatoes (or 2lb)
- 3/4 tsp salt
- 6 slices of bacon, roughly chopped
- 1 large yellow onion
- 3 garlic cloves, minced
- 2 TBSP butter
- 1/4 cup flour
- 3 1/2 cup chicken broth
- 2 cups half and half
- 3/4 sour cream
- 1/2 tsp pepper
- 2 cups shredded cheddar cheese
- 1/8 cup chives, finely diced.
Instructions
- Cut your bacon into 1-inch pieces, cook on low until crispy
- Remove from heat and leave 2 TBSP of drippings in the pan (set aside)
- In a large saucepan, add the cubed potatoes
- Add water until until the potatoes are completely covered
- Add salt and gently boil for 20 minutes (set aside)
- Add the diced onions into the pot with the bacon drippings
- Cook until softened, about 5 minutes
- Add the garlic and butter
- Cook for an additional minute
- Whisk in the flour, allow to cook for1 more minute
- Then add broth, scrapping the bottom of the pan to loosen any bacon bits
- Slowly add your half and half and bring to a boil before reducing to a simmer
- Stir in the the potatoes and then mix in sour cream, salt and pepper to taste
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