Creamy Baked Potato Soup
This is your ultimate loaded baked potato¬– toppings and all– recreated in soup form. It’s rich, filling, and the ultimate cool weather staple.
Recipe - White Bear Lake South Wine & Spirits
Creamy Baked Potato Soup
Prep Time25 Minutes
Servings6
Cook Time75 Minutes
Ingredients
2 large russet baking potatoes, cleaned
8 oz bacon, chopped
1/3 cup butter
1 cup yellow onion, chopped
1/3 cup all-purpose flour
4 cups reduced sodium chicken broth
1/4 tsp dried thyme
1 cup half & half
1 cup shredded mild cheddar cheese
1/2 cup sliced green onion
loaded baked potato thick-cut potato chips, broken up
Directions
- Pierce potatoes with a fork several times; bake in a preheated 400°F oven 1 hour or until fork tender; cool slightly. Cut into 1½-inch cubes.
- Meanwhile, in large saucepan over medium heat, sauté bacon until crisp; remove to paper towels.
- Add butter to pan; when melted, add onions. Sauté until onions are softened, 3-5 minutes. Stir in flour; cook 1 minute. Add chicken broth and thyme; salt and pepper to taste. Bring to a boil; reduce heat and simmer 5 minutes.
- Stir in cubed potatoes, half & half, and cheese; simmer 10 minutes. Remove from heat; stir in bacon and green onions. Serve topped with potato chips.
25 minutes
Prep Time
75 minutes
Cook Time
6
Servings
Shop Ingredients
Makes 6 servings
Directions
- Pierce potatoes with a fork several times; bake in a preheated 400°F oven 1 hour or until fork tender; cool slightly. Cut into 1½-inch cubes.
- Meanwhile, in large saucepan over medium heat, sauté bacon until crisp; remove to paper towels.
- Add butter to pan; when melted, add onions. Sauté until onions are softened, 3-5 minutes. Stir in flour; cook 1 minute. Add chicken broth and thyme; salt and pepper to taste. Bring to a boil; reduce heat and simmer 5 minutes.
- Stir in cubed potatoes, half & half, and cheese; simmer 10 minutes. Remove from heat; stir in bacon and green onions. Serve topped with potato chips.