Baked Potato Soup
User Reviews
5.0
18 reviews
Excellent
Baked Potato Soup
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Baked potato soup combines Russet potatoes, sour cream, and cheddar in a creamy soup that's topped with chives, crumbled bacon, and more cheese and sour cream.
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Ingredients
- 4 large Russet potatoes peeled and cubed
- 6 lices thick cut bacon cut into 1-inch squares
- 3 tablespoons butter
- 1 large onion diced
- 4 cloves garlic minced
- 1/2 cup dry white wine
- 1/4 cup flour
- 4 cups low-sodium chicken stock
- 1 cup heavy cream
- 2 cups medium cheddar cheese shredded, divided
- 1 1/4 cups sour cream plus more for topping
- salt and pepper to taste
- 1 ounce chives minced
Instructions
- Add the potatoes to a large pot and cover with water. Mix in 1 tablespoon of salt and bring to a boil. Once potatoes are fork tender, drain and set aside.
- Meanwhile, heat a large Dutch oven to medium heat and cook the bacon until crisp (about 7-10 minutes) then remove to a plate with a slotted spoon. Leave 3 tablespoons of bacon fat in the pot.
- Next, turn the heat to medium-low and add the butter and onions to the pot and cook until soft (about 5-7 minutes). Add the garlic and cook until fragrant (about 1 minute).
- Add the wine and bring to a boil for 1 minute while scraping the bottom of the pot to remove any brown bits. Then reduce the heat to medium and add the flour. Cook the flour for 1 minute stirring to thoroughly incorporate.
- Next, add the low-sodium chicken stock and the potatoes and again bring to a boil. Once boiling, lower the heat to a simmer. Simmer until the potatoes are very soft (about 10-12 minutes).
- Next, add the cream. Stir and simmer until well incorporated (about 3 minutes).
- Turn off the heat and add the sour cream, and 1 1/2 cups of cheddar cheese. Taste test and adjust salt and pepper to taste. For a soup with more texture, use a potato masher or leave it as is. For a creamier soup use an immersion blender.
- Top each bowl of soup with the chives, the remaining cheddar cheese, crumbled bacon, and additional sour cream. Enjoy!
Notes
- Makes 6 large bowls or about 8 cups.
- If the soup is too thick just add water or low-sodium chicken stock to thin it out.
- Leftovers can be saved for up to 3 days and can be reheated in the microwave or on the stovetop.
Nutrition Information
Show Details
Calories
543kcal
(27%)
Carbohydrates
33.1g
(11%)
Protein
20g
(40%)
Fat
35.2g
(54%)
Saturated Fat
17.2g
(86%)
Cholesterol
97mg
(32%)
Sodium
997mg
(42%)
Potassium
940mg
(27%)
Fiber
4.2g
(17%)
Sugar
2.8g
(6%)
Calcium
73mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 543 kcal
% Daily Value*
| Calories | 543kcal | 27% |
| Carbohydrates | 33.1g | 11% |
| Protein | 20g | 40% |
| Fat | 35.2g | 54% |
| Saturated Fat | 17.2g | 86% |
| Cholesterol | 97mg | 32% |
| Sodium | 997mg | 42% |
| Potassium | 940mg | 20% |
| Fiber | 4.2g | 17% |
| Sugar | 2.8g | 6% |
| Calcium | 73mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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