Baked Potato Soup

This Baked Potato Soup is creamy, comforting, and loaded with all the flavors of a baked potato—bacon, cheese, sour cream, and chives. It’s the ultimate cozy meal that’s easy to prepare and perfect for any time of year!

Ingredients

4 large russet potatoes (2 lbs)
¾ teaspoon salt
6 slices thick cut bacon
1 large yellow onion, diced
3 cloves garlic, minced
2 tablespoons butter
¼ cup flour
3 ½ cups chicken broth
2 cups half and half
¾ cup sour cream
½ teaspoon pepper
2 cups shredded cheddar cheese
⅛ cup chives, finely diced

Directions

Peel and dice the potatoes. Add them to a pot, cover with 1 inch of water, add salt, and boil for about 20 minutes or until fork-tender. Drain and mash them gently. Set aside.
Cut the bacon into small squares and cook in a pot over low heat until crispy. Remove the bacon and set it aside, leaving about 2 tablespoons of drippings in the pot.
In the same pot, add the diced onion and cook over medium heat for 5 minutes. Add the garlic and butter, cooking for 1 more minute.
Stir in the flour and cook for 1 minute to remove the raw flour taste.
Gradually add the chicken broth, then the half and half. Bring to a boil, reduce to a simmer.
Stir in the mashed potatoes, sour cream, and pepper. Remove from heat.
For a smoother texture, blend the soup with an immersion blender or in batches using a regular blender.
Gradually stir in the shredded cheddar cheese until smooth. Garnish with bacon and chives before serving.

Nutritional Value (per serving)

Calories: 482 kcal
Carbohydrates: 28 g
Protein: 16 g
Fat: 34 g
Saturated Fat: 18 g
Cholesterol: 89 mg
Sodium: 968 mg
Potassium: 729 mg
Fiber: 2 g
Sugar: 2 g
Vitamin A: 756 IU
Vitamin C: 15 mg
Calcium: 317 mg
Iron: 2 mg

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