Baked Potato Soup
A creamy and hearty soup that captures the flavors of a baked potato topped with cheese, bacon, and chives, perfect for chilly evenings.
Ingredients
Main Ingredients
- 4 large russet potatoes Peeled and diced
- 6 slices thick-cut bacon Cooked until crispy
- 1 large yellow onion Chopped
- 3 cloves garlic Minced
- 2 cups half and half
- ¾ cup sour cream
- 3 ½ cups chicken broth
- 2 cups shredded cheddar cheese
- to taste Chives for garnish Finely chopped
Instructions
Preparation
- Peel and dice the potatoes; rinse under cold water.
- Cook bacon in a large pot until crispy; set aside.
- Sauté onion and garlic in bacon drippings until translucent.
Cooking
- Add potatoes, salt, and chicken broth; bring to a boil then simmer until tender (about 20 minutes).
- Whisk together flour and half and half; stir into the soup to thicken.
- Mix in sour cream, pepper, and cheddar cheese until melted.
Serving
- Serve hot, garnished with crispy bacon bits and chives.
Notes
For an elegant presentation, serve in large bowls adorned with sour cream and chives. Pair with warm bread or salad.