Creamy Baked Potato Soup
A rich and creamy soup filled with tender potatoes, crispy bacon, and a blend of cheeses.
Ingredients
- 6 strips 6 strips bacon, chopped chopped
- 4 tablespoons 4 tablespoons butter
- 1 medium 1 yellow onion, finely chopped finely chopped
- 3 cloves 3 cloves garlic, minced minced
- 1/4 cup 1/4 cup all-purpose flour
- 3.5 cups 3 ½ cups chicken broth
- 2 cups 2 cups whole milk
- 1 cup 1 cup heavy cream
- 4 large 4 large russet potatoes, peeled and diced peeled and diced
- 1.5 cups 1 ½ cups shredded cheddar cheese
- 0.5 cup 1/2 cup sour cream
- Salt and pepper to taste to taste
- 0.25 teaspoon 1/4 teaspoon smoked paprika
- Chopped green onions or chives, for garnish for garnish
- Extra shredded cheddar and bacon bits, for garnish for garnish
Instructions
- Cook chopped bacon in a large pot over medium heat until crispy. Remove bacon, leaving 1-2 tablespoons of grease. Add butter, onion, and garlic, cooking until the onion is translucent.
- Add flour and whisk continuously for 1-2 minutes to make a roux. Gradually add chicken broth, whisking constantly, then stir in milk and heavy cream.
- Add diced potatoes, bring to a gentle boil, then reduce heat and simmer for 20-25 minutes until potatoes are tender. Lightly mash some potatoes for a creamier texture.
- Stir in cheddar cheese until melted. Add sour cream, paprika, and cooked bacon (reserving some for garnish). Season with salt and pepper to taste.
- Serve hot, garnished with additional cheese, bacon bits, and chives.
Notes
For extra creaminess, use high-quality cheese and heavy cream. Garnish generously for a colorful presentation.