Creamy, cheesy, and packed with bacon, cheddar, and chives—just like a baked potato in soup form!
📝 Ingredients
Soup Base
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6 cups peeled & diced russet potatoes (about 4 large)
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4 cups chicken broth (or veggie broth)
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1 cup heavy cream (or half-and-half)
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1/2 cup sour cream
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4 tbsp butter
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1 small onion, diced
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3 cloves garlic, minced
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1/3 cup all-purpose flour (or cornstarch for GF)
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1 tsp salt
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1/2 tsp black pepper
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1/2 tsp paprika
Toppings
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6 slices bacon, cooked & crumbled
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1 1/2 cups shredded cheddar cheese
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1/4 cup chopped green onions/chives
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Extra sour cream (for dolloping)
👩🍳 Instructions
1️⃣ Cook bacon: Crisp in a large pot, then set aside. Leave 1 tbsp grease in the pot.
2️⃣ Sauté aromatics: Melt butter in the pot, then cook onion until soft (5 mins). Add garlic, cook 1 min.
3️⃣ Thicken: Whisk in flour, then slowly add broth, stirring constantly.
4️⃣ Simmer potatoes: Add potatoes, salt, pepper, and paprika. Boil, then reduce heat. Cover and simmer 15-20 mins until potatoes are tender.
5️⃣ Cream it up: Stir in heavy cream and sour cream. Use a potato masher to break down some potatoes for thickness.
6️⃣ Serve: Ladle into bowls, top with cheese, bacon, green onions, and a sour cream dollop.
💡 Pro Tips
✔ Extra creamy? Blend 2 cups of soup, then mix back in.
✔ Crockpot method: Cook onions/garlic first, then add all ingredients (except cream & sour cream) and cook on Low 6-8 hrs. Stir in dairy before serving.
✔ Veggie boost: Add 1 cup diced carrots/celery with the onions.
🌟 Why It’s the BEST
✅ Rich, velvety texture (no gluey flour lumps!).
✅ Customizable—swap bacon for ham, or add jalapeños for heat.
✅ Meal-prep friendly (tastes even better next day!).
Pair with crusty bread or a side salad!