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Baked Potato Soup with Cheddar & Bacon

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A cozy, creamy baked potato soup enriched with sharp cheddar cheese and crispy bacon, perfect for chilly nights.

Ingredients

Scale
  • 4 large russet potatoes
  • 1/2 cup butter
  • 1/2 cup all-purpose flour
  • 4 cups chicken broth
  • 2 cups milk
  • 1 cup shredded cheddar cheese
  • 1 cup cooked and crumbled bacon
  • 1/2 cup sour cream
  • Salt and pepper to taste
  • Chopped green onions for garnish

Instructions

  1. Preheat the oven to 400°F (200°C) and bake the potatoes for about 1 hour until tender.
  2. Once baked, let the potatoes cool slightly. Scoop out the insides and set aside in a bowl, leaving just a bit of flesh on the skins for added texture.
  3. In a large pot, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes, creating a roux until it’s just a bit bubbly and golden.
  4. Gradually whisk in the chicken broth and milk, stirring continuously, and cook until the mixture thickens to a creamy consistency.
  5. Add the scooped potato flesh, cheddar cheese, crumbled bacon, and sour cream to the pot. Stir until everything is well combined and heated through.
  6. Season with salt and pepper to your preference, tasting as you go to balance those rich flavors.
  7. Serve hot, garnished with additional bacon, cheese, and a scattering of fresh green onions for that perfect finishing touch.

Notes

For extra creaminess, use full-fat milk or try a combination of milk and cream. This soup pairs beautifully with warm, crusty bread or grilled cheese sandwiches.

Nutrition

Find it online: https://recypez.com/baked-potato-soup-cheddar-bacon/

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