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Baked Potato Soup

Baked Potato Soup Recipe

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 400
Ingredients Method Notes

Ingredients
  

  • 4 slices thick-cut bacon
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 2 lbs Yukon Gold potatoes, cut into 1-inch cubes (skin on)
  • 4 cups low-sodium chicken or vegetable broth
  • 1 cup whole milk
  • 1/2 cup sour cream
  • Salt and black pepper, to taste
  • 1 cup shredded sharp cheddar cheese
  • 4 green onions, sliced thin

Method
 

  1. Cook the bacon in a large pot over medium heat until crisp, about 5 minutes, then remove and crumble. Sauté the onion in the bacon fat until soft, then add the garlic and cook 30 seconds more.
  2. Add the potatoes and broth, bring to a boil, then simmer for 15 to 18 minutes until fork-tender.
  3. Remove from heat and blend about half the soup with an immersion blender, leaving chunks.
  4. Return to low heat, stir in the milk and sour cream, and warm through for 2 to 3 minutes without boiling.
  5. Ladle into bowls and top with cheddar, crumbled bacon, and green onions. Serve hot.

Notes

The soup will thicken as it sits, so when reheating leftovers, thin it with a splash of milk. If you like it even thicker, you can blend a little more of the soup in step 3. For a thinner bowl, add extra broth before the dairy.