Delicious Baked Potato Soup Recipe
Baked Potato Soup is rich, creamy, and luscious and takes just 20 minutes to make on the stovetop! A great way to use up leftovers too!
Ingredients
- 8 slices thick cut bacon
- 1 onion diced
- 1/2 cup all-purpose flour
- 5 cups chicken stock
- 5 Russet potatoes baked, peeled and smashed
- 1 teaspoon dried parsley flakes
- 2 cups half & half
- 1 cup sour cream
- 4 ounces shredded sharp cheddar
- salt and pepper to taste
Instructions
- In a large heavy bottom pot or Dutch oven, cook bacon until crisp; remove bacon from pan with a slotted spoon and place on a plate. Crumble bacon and set aside.
- Cook the onion in the bacon drippings until translucent; sprinkle in flour, stir and cook for one minute, stirring constantly.
- Gradually whisk in chicken stock. Simmer the soup over medium heat, stirring occasionally, until thickened and bubbly. Add in the smashed potatoes and bacon; Stir to combine.
- Stir in parsley and half & half, then cook for 10 more minutes. Add salt and pepper to taste.
- Add about a cup of hot soup to a small 4 cup bowl. Add sour cream stir to combine. This step will help the sour cream incorporate into the soup without getting lumpy (a great tip from one of our readers). Pour sour cream soup into the pot. Stir in cheese and taste. Add salt and pepper as desired.
- Serve and enjoy!
Notes
Half and half is a dairy product found in the US. It is made up of half cream and half milk. You can substitute accordingly or substitute with one of the other. All cream will make the soup richer, and all milk will make it lighter.
You can substitute 5-6 cups of smashed/mashed potatoes for the five baked potatoes.
Nutrition
Serving: 1 | Calories: 507cal | Carbohydrates: 38g | Protein: 17g | Fat: 33g | Saturated Fat: 15g | Cholesterol: 76mg | Sodium: 429mg | Sugar: 5g | Fiber: 2g | Calcium: 223mg | Iron: 2mg