How To Make Cheesy Bacon Baked Potato Soup
For a creamy baked potato soup, we are using Yukon potatoes for its starchy texture that becomes creamier with heavy cream, sour cream, and cheese.
Put the bacon in a large dutch oven on medium heat and cook until crisp, then remove from the pan and add in the onions cooking until translucent for about 3 minutes.
Add the potatoes and garlic to the pan and cook for two minutes and then add in the chicken broth and bring to a boil.
Upon boiling, lower the heat and simmer for 15 minutes.
In a medium saucepan, add the butter and flour and whisk together until melted and smooth for 1 minute then slowly add the heavy cream, salt, and pepper while whisking until smooth.
Turn off the heat if the potatoes are tender and using an immersion blender, blend the soup to your desired consistency.
Mix the cream sauce and bacon and serve topped with sour cream, green onions, and Cheddar cheese.
- Calories: 427.45kcal
- Fat: 29.88g
- Saturated Fat: 14.78g
- Trans Fat: 0.27g
- Monounsaturated Fat: 10.43g
- Polyunsaturated Fat: 2.82g
- Carbohydrates: 30.16g
- Fiber: 2.93g
- Sugar: 4.59g
- Protein: 10.31g
- Cholesterol: 78.75mg
- Sodium: 618.56mg
- Calcium: 46.70mg
- Potassium: 718.30mg
- Iron: 1.38mg
- Vitamin A: 175.22µg
- Vitamin C: 24.27mg
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