Description
A creamy and hearty soup loaded with classic baked potato toppings. This easy recipe is perfect for a comforting meal.
Ingredients
Scale
- 2 lbs russet potatoes, peeled and cubed
- 1 cup chopped yellow onion
- 2 cloves garlic, minced
- 4 cups chicken broth
- 2 cups milk
- 1/2 cup sour cream
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1/2 cup shredded cheddar cheese
- 4 slices bacon, cooked and crumbled
- 2 tablespoons chopped chives
- Salt and black pepper to taste
Instructions
- In a large pot or Dutch oven, combine potatoes, onion, garlic, and chicken broth. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15-20 minutes.
- While potatoes are cooking, melt butter in a separate saucepan over medium heat. Whisk in flour and cook for 1 minute to form a roux.
- Gradually whisk in milk until smooth. Cook, stirring constantly, until the mixture thickens.
- Once potatoes are tender, mash them slightly in the pot with a potato masher or the back of a spoon.
- Stir the thickened milk mixture into the potato pot.
- Add sour cream and cheddar cheese. Stir until cheese is melted and soup is creamy.
- Season with salt and pepper to taste.
- Ladle soup into bowls. Garnish with crumbled bacon and chopped chives.
Notes
- For a thicker soup, use less broth or add more flour to the roux.
- Adjust cheese and bacon quantities to your preference.
- Add cooked chicken or ham for a heartier meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 8g
- Sodium: 700mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 70mg