Description
A creamy, rich soup that captures the essence of a classic baked potato with all the beloved toppings blended into one bowl.
Ingredients
- 4 large russet potatoes, washed and scrubbed
- 2 tablespoons unsalted butter
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 2 cups whole milk
- 1 cup sour cream
- 1 cup sharp cheddar cheese, grated
- 6 slices thick-cut bacon, chopped
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup shredded cheddar cheese, for garnish
- 1/2 cup sliced scallions, for garnish
- 1/4 cup chopped fresh chives, for garnish
- 1/4 cup sour cream, for garnish
- Extra cooked bacon bits, for garnish
Instructions
- Preheat oven to 400°F. Pierce each potato with a fork and place directly on the oven rack. Bake for about 50-60 minutes or until tender. Allow to cool slightly, peel, and chop roughly.
- In a large heavy-bottomed pot, cook the chopped bacon over medium heat until crispy, about 5-7 minutes. Remove bacon and set aside on paper towels to drain.
- Drain excess bacon fat, leaving about 2 tablespoons in the pot. Add butter and chopped onion, sauté until translucent, about 5 minutes. Stir in minced garlic and cook for one more minute.
- Pour in chicken broth and add roughly chopped baked potatoes. Simmer on medium heat for approximately 10 minutes.
- Blend the soup with a potato masher or immersion blender to desired consistency.
- Lower heat, stir in whole milk, sour cream, and 1 cup of shredded cheddar cheese. Heat until well combined. Season with salt and black pepper to taste.
- Ladle soup into serving bowls and garnish with crispy bacon, additional shredded cheese, scallions, chives, and a dollop of sour cream.
Notes
For an even richer flavor, consider roasting the potatoes instead of baking. You can also add different toppings to customize the soup.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American