Baked Potato Soup With Bacon and Cheddar
Make creamy Baked Potato Soup with real baked russets, smoky bacon, sharp cheddar, sour cream, and green onions. A cozy loaded potato soup for dinner.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at myhomemaderecipe.com.
Cooking tools:
- Blender
- Potato masher
- Oven
- Fork
- Chef's knife
- Cutting board
- Pot
- Skillet
- Slotted spoon
- Whisk
- Ladle
- Grater
- Spoon
- Mixing bowl
- Stove
- Refrigerator
- Airtight container
- Paper towel
- Plate
Ingredients
- 5 large russet potatoes, about 3 1/4 lb (1.5 kg)
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 8 oz (225 g) bacon, chopped
- 1 bunch green onions, sliced, pale and green parts separated
- 3 garlic cloves, minced
- 1/4 cup (30 g) all-purpose flour
- 4 cups (950 ml) low-sodium chicken broth
- 2 cups (480 ml) whole milk
- 1 cup (240 ml) half-and-half
- 1/2 teaspoon black pepper, plus more to taste
- 1/2 teaspoon smoked paprika
- 1/2 cup (120 g) sour cream
- 2 cups (225 g) freshly shredded sharp cheddar cheese, plus more for serving
- 1/3 cup (35 g) finely grated parmesan cheese
- Reserved crisp bacon
- Reserved green onion tops
- Crisped potato skins
- Extra sour cream, optional
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