Baked Potato Soup with Bacon (Print Version)
# Ingredients:
→ Main Ingredients
01 -
4 slices bacon, chopped
02 -
1 small onion, diced
03 -
3 cloves garlic, minced
04 -
3 tablespoons all-purpose flour
05 -
3 cups whole or 2% milk
06 -
2 cups chicken broth
07 -
3 large russet potatoes, baked, peeled, and diced
08 -
1/2 cup sour cream
09 -
1 cup shredded cheddar cheese
10 -
Salt and black pepper, to taste
→ Garnishes
11 -
2 green onions, sliced
12 -
Additional shredded cheese, for topping
13 -
Additional bacon bits, for topping
# Instructions:
01 -
In a large pot, cook chopped bacon over medium heat until crispy. Remove bacon with a slotted spoon and set aside, leaving about 1 tablespoon of bacon grease in the pot.
02 -
Add the diced onion to the pot and cook until softened, about 4-5 minutes. Stir in garlic and cook for an additional 30 seconds.
03 -
Sprinkle in the all-purpose flour and stir constantly for 1-2 minutes to form a roux. Slowly whisk in milk and chicken broth, stirring until smooth.
04 -
Stir in the diced baked potatoes. Use a potato masher to mash some of them for a thicker texture, leaving some chunks intact.
05 -
Reduce heat to low and stir in sour cream, shredded cheddar cheese, and half of the cooked bacon. Season with salt and black pepper to taste. Simmer for about 10 minutes until thickened and hot.
06 -
Ladle soup into bowls and top with the remaining bacon, additional shredded cheddar cheese, and sliced green onions.
# Notes:
01 -
Bake the potatoes ahead of time or microwave them for a faster preparation.
02 -
For extra creaminess, add ¼ cup heavy cream or substitute part of the milk.
03 -
Make the recipe vegetarian by skipping the bacon and using vegetable broth.