Description
Creamy, cheesy, and loaded with all the classic baked potato fixings—this easy soup is the ultimate comfort food!
Ingredients
- 6 strips bacon
- 1/2 medium onion, chopped
- 4 large Russet potatoes, diced
- 1/4 cup flour
- 4 cups whole milk
- 1 cup chicken broth
- 1 clove garlic, minced
- 3/4 cup grated cheddar cheese (or more to taste)
- 3/4 cup sour cream (or more to taste)
- Chopped scallions, to taste
- Salt & pepper, to taste
Instructions
1. Cut bacon into pieces and fry in a soup pot over medium-high heat until crispy (about 10 min). Remove and place on paper towels. Leave about 2 tbsp bacon fat in the pot.
2. Add chopped onion and sauté for 5 minutes.
3. Stir in flour and cook for 1 minute.
4. Slowly whisk in milk until the flour is fully dissolved.
5. Add chicken broth, minced garlic, and diced potatoes. Increase heat to high until almost boiling, then reduce and simmer with lid partially open for 20 minutes.
6. Mash some potatoes in the pot for thicker texture (optional).
7. Stir in sour cream, most of the cheddar, and most of the bacon. Season with salt & pepper.
8. Serve hot, topped with scallions and remaining bacon and cheddar.
Notes
Too thick? Add extra chicken broth to loosen the soup.
Reheat gently on low heat to avoid sticking.
Leave out bacon and use veggie broth for a vegetarian version.
- Prep Time: 15 min
- Cook Time: 40 min
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 11g
- Sodium: 480mg
- Fat: 25g
- Saturated Fat: 12g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 60mg