Baked Potato Soup Recipe
Luscious Baked Potato Soup! Each spoonful is a creamy embrace of hearty potatoes, melted cheddar cheese, and rich sour cream, all perfectly accented with crispy bacon and fresh chives. This easy-to-make recipe promises to wrap you in warmth and satisfy your comfort food cravings like never before!
Equipment
Ingredients
- 4 lrge Russet Potatoes
- ¾ tsp Salt
- 6 slices Bacon (thick cut)
- 1 Onion
- 3 Cloves of garlic (crushed)
- 2 tbsp Butter
- ¼ Cup Flour
- 3½ Cups Chicken Broth
- 2 Cups Single Cream (or full fat milk)
- ¾ Cup Sour Cream
- ½ tsp Pepper
- 2 Cups Grated Cheese
- ⅛ Cup Chives (Finely chopped)
Instructions
- First, grate the cheese, measure out the sour cream, and single cream and let them sit at room temperature. Snip the bacon into squares and cook it in a large pot at a low heat, turn occasionally. Once the bacon has shrunk and crisped, remove it and keep the fat.
- Peel the potatoes, chop them into cubes, place them in a saucepan, cover with water, add salt, and boil gently until soft. Drain and mash them.
- Cook the onion in the bacon fat until soft, then add the garlic and butter, cooking for another minute. Stir in the flour and cook for a minute to avoid a floury taste. Pour in the chicken stock, scraping the tasty bacon bits from the pot.
- Gradually add the single cream, bring to a boil, then simmer. Mix in the potatoes, sour cream, and ground black pepper. Blend until smooth for a creamier texture. Gradually add the cheese, ensure it melts smoothly. The soup thickens as it rests. Serve garnished with chives and crispy bacon and grated cheese.
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Calories: 397kcalCarbohydrates: 12gProtein: 11gFat: 34gSaturated Fat: 20gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 110mgSodium: 1175mgPotassium: 190mgFiber: 1gSugar: 2gVitamin A: 1074IUVitamin C: 2mgCalcium: 299mgIron: 1mg
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