Description
A creamy and hearty baked potato soup that is perfect for comfort food lovers, loaded with flavors and topped with cheese and chives.
Ingredients
- 4 large russet potatoes, equal to 2 lbs.
- ¾ teaspoon salt
- 6 slices thick cut bacon
- 1 large yellow onion
- 3 cloves garlic, minced
- 2 Tablespoon butter
- ¼ cup flour
- 3 ½ cups Chicken broth
- 2 cups half and half
- ¾ cup sour cream
- ½ teaspoon pepper
- 2 cups shredded cheddar cheese
- 1/8 cup chives, finely diced
Instructions
- Peel and dice the russet potatoes into small cubes.
- In a large pot, cook the bacon until crispy. Remove and set aside, leaving the drippings in the pot.
- Add the diced onion to the pot and sauté until translucent.
- Stir in the minced garlic and cook for an additional minute.
- Add the butter and let it melt, then sprinkle in the flour and stir to create a roux.
- Gradually whisk in the chicken broth, ensuring there are no lumps.
- Add the diced potatoes, salt, and pepper, and bring to a boil.
- Reduce heat and simmer until the potatoes are tender, about 15-20 minutes.
- Stir in the half and half and sour cream, mixing well.
- Use a potato masher to mash some of the potatoes for a thicker consistency, if desired.
- Stir in the shredded cheddar cheese until melted and combined.
- Serve hot, garnished with crumbled bacon and diced chives.
Notes
- This soup can be made gluten-free by using a gluten-free flour substitute.
- For a vegetarian version, omit the bacon and use vegetable broth.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American