Description
A creamy and hearty soup loaded with baked potato flavors, topped with cheese, bacon, and green onions.
Ingredients
- 4 large russet potatoes, baked and cooled
- 4 slices bacon, cooked and crumbled
- 1/2 cup shredded cheddar cheese
- 1/4 cup chopped green onions
- 1/4 cup sour cream
- 4 cups chicken broth
- 1 cup whole milk
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Peel and chop baked potatoes into small cubes.
- Melt butter in a large pot over medium heat.
- Whisk in flour and cook for 1 minute.
- Slowly pour in chicken broth while stirring.
- Add milk, salt, and black pepper.
- Bring to a simmer and stir in potato cubes.
- Cook for 10 minutes until slightly thickened.
- Remove from heat and stir in sour cream.
- Serve hot topped with cheese, bacon, and green onions.
Notes
- For a thicker soup, mash some potato cubes before adding.
- Use leftover baked potatoes for convenience.
- Substitute turkey bacon for a lighter version.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American