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.
Serves:
Ingredients
- 8slicesthick cut baconchopped
- 1yellow oniondiced
- 3clovesgarlicminced
- 2lbsyukon potatoescut into chunks
- 4cupschicken stock
- ¼cupunsalted butter
- ¼cupflour
- 1cupheavy cream
- 1tspkosher salt
- ½tspcoarse ground black pepper
- sour creamfor garnish
- green onionsfor garnish
- cheddar cheesefor garnish
Instructions
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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.
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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.
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Upon boiling, lower the heat and simmer for 15 minutes.
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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.
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Turn off the heat if the potatoes are tender and using an immersion blender, blend the soup to your desired consistency.
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Mix the cream sauce and bacon and serve topped with sour cream, green onions, and Cheddar cheese.
Nutrition
- 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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