Description
A creamy and hearty soup loaded with flavors of baked potatoes, bacon, and cheese—perfect for cold evenings.
Ingredients
- 6 large russet potatoes, peeled and cubed
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 6 cups milk
- 2 cups chicken broth
- 1 1/2 cups shredded sharp cheddar cheese
- 8 strips bacon, cooked and crumbled
- 1 cup sour cream
- 1/2 cup chopped green onions
- Salt and black pepper to taste
Instructions
- Boil the cubed potatoes in a large pot until fork-tender, about 10-15 minutes. Drain and set aside.
- Melt the butter over medium heat in the same pot. Gradually add the flour while stirring constantly to form a roux. Cook for about 2-3 minutes until bubbly.
- Whisk in the milk and chicken broth until the mixture thickens and bubbles, roughly 5-7 minutes.
- Stir in the cooked potatoes, mashing them slightly while keeping some chunks for texture.
- Add shredded cheddar cheese and most of the bacon (reserve some for garnish). Stir until the cheese melts.
- Mix in the sour cream and chopped green onions, then season with salt and pepper.
- Simmer the soup for another 5-10 minutes to meld the flavors.
- Serve hot, garnished with extra cheese, bacon, and green onions.
Notes
For a creamier texture, substitute russet potatoes with Yukon Gold. For a vegetarian version, use vegetable broth instead of chicken broth and omit bacon.
- Prep Time: 10
- Cook Time: 25
- Category: Soup
- Method: Stovetop
- Cuisine: American