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Baked Potato Soup

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  • Author: Jen

Description

This Baked Potato Soup is a creamy yet comforting meal you can enjoy on a crisp fall evening!


Ingredients

Scale
  • 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

  1. Cut your bacon into 1-inch pieces, cook on low until crispy
  2. Remove from heat and leave 2 TBSP of drippings in the pan (set aside)
  3. In a large saucepan, add the cubed potatoes
  4. Add water until until the potatoes are completely covered
  5. Add salt and gently boil for 20 minutes (set aside)
  6. Add the diced onions into the pot with the bacon drippings
  7. Cook until softened, about 5 minutes
  8. Add the garlic and butter
  9. Cook for an additional minute
  10. Whisk in the flour, allow to cook for1 more minute
  11. Then add broth, scrapping the bottom of the pan to loosen any bacon bits
  12. Slowly add your half and half and bring to a boil before reducing to a simmer
  13. Stir in the the potatoes and then mix in sour cream, salt and pepper to taste