Description
Indulge in a cozy bowl of Baked Potato Soup with Cheddar and Bacon. Learn how to make this comforting and flavorful recipe on our cooking website today!
Ingredients
- Potatoes, 4 large
- Olive oil, 1 tablespoon (15 ml)
- Salt, to taste
- Black pepper, to taste
- Unsalted butter, 2 tablespoons (30 g)
- Yellow onion, 1 medium, diced
- Garlic, 2 cloves, minced
- All-purpose flour, 3 tablespoons (24 g)
- Chicken broth, 4 cups (960 ml)
- Whole milk, 2 cups (480 ml)
- Cheddar cheese, 1 1/2 cups shredded (170 g)
- Beef bacon, 6 slices, cooked and crumbled
- Green onions, 3, chopped
- Sour cream, 1 cup (240 ml)
Instructions
- Preheat the oven to 400°F (200°C).
- Wash and dry the russet potatoes.
- Rub the potatoes with olive oil and sprinkle with salt.
- Place the potatoes on a baking sheet.
- Bake in the oven for 45 to 60 minutes, until tender.
- Remove the potatoes from the oven and let them cool slightly.
- Peel and dice the potatoes once cool enough to handle.
- In a large pot, melt the butter over medium heat.
- Add the diced onion and cook until soft, about 5 minutes.
- Stir in the minced garlic and cook for an additional minute.
- Sprinkle the flour over the onion and garlic, stirring constantly for 2 minutes.
- Gradually whisk in the chicken broth until smooth.
- Add the diced potatoes to the pot.
- Pour in the whole milk and stir to combine.
- Bring the mixture to a gentle simmer.
- Cook for 10 to 15 minutes, stirring occasionally.
- Stir in the shredded cheddar cheese until melted.
- Season the soup with salt and black pepper to taste.
- Remove the pot from heat and stir in the sour cream.
- Ladle the soup into bowls.
- Top each serving with crumbled bacon and chopped green onions.
- Serve hot.
Notes
- For a smoother consistency, try mashing some of the diced potatoes into the soup before serving.
- Enhance the taste by adding a hint of smoked paprika or cayenne pepper to the soup.
- Opt for a lighter option by using low-fat milk or Greek yogurt instead of sour cream.