Description
A creamy, hearty soup that combines the rich flavors of baked potatoes with bacon, sour cream, melting cheese, and topped with green onions.
Ingredients
Scale
- 4 large russet potatoes
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/2 cup cooked bacon, crumbled
- 1/4 cup chopped green onions
- Salt and pepper to taste
- 2 tablespoons butter
- 1/4 cup all-purpose flour
Instructions
- Bake the potatoes in the oven at 400°F (200°C) for about 45 minutes, or until tender. Allow to cool slightly, then peel and dice.
- In a large pot, melt butter over medium heat. Add the flour, stirring for about 2 minutes until a roux is formed.
- Gradually add the chicken broth, whisking to prevent lumps. Bring to a simmer. Stir in the diced potatoes, heavy cream, sour cream, and half of the cheddar cheese. Cook until heated through.
- Season with salt and pepper. Serve hot, topped with the remaining cheddar cheese, crumbled bacon, and green onions.
Notes
For a richer flavor, use homemade chicken broth and customize with various toppings.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 425
- Sugar: 2g
- Sodium: 950mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 50mg