Description
A rich and creamy soup that captures the essence of baked potatoes, topped with crispy bacon, melty cheese, and fresh green onions.
Ingredients
Scale
- 4 large russet potatoes
- 4 cups chicken broth
- 1 cup milk
- 1 cup sour cream
- 1/2 cup shredded cheddar cheese
- 1/4 cup chopped green onions
- 4 slices of bacon, cooked and crumbled
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C) and bake the potatoes for about 1 hour until tender.
- Allow the potatoes to cool slightly, then scoop out the insides, leaving a bit of potato in the skins.
- In a large pot, combine the chicken broth and the scooped potato insides over medium heat. Use a potato masher to blend until smooth.
- Stir in the milk and sour cream, heat through, and mix in half of the shredded cheddar cheese. Season with salt and pepper to taste.
- Serve hot, garnished with the remaining cheese, crumbled bacon, and chopped green onions.
Notes
Pairs well with crusty bread or a fresh salad. Can be stored in an airtight container for up to 3 days.
- Prep Time: 15
- Cook Time: 60
- Category: Soup
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 425
- Sugar: 3g
- Sodium: 890mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 30mg