Baked Potato Soup Recipe
This baked potato soup is loaded with flavor and is filled with russet and red potatoes, carrots, bacon, cheese, and more.
Servings: 8
Ingredients
- 8 pieces bacon chopped
- 1 carrot peeled and sliced
- 1 teaspoon onion powder
- 4 large Russet Potatoes peeled and diced
- 4 medium Red Potatoes diced
- ¼ cup all-purpose flour
- 4 cups chicken stock (or chicken broth)
- 3 cups heavy whipping cream
- 2 cups shredded cheddar cheese, divided
- Salt and Pepper to taste
Optional Toppings
- sour cream
- chives
- chopped bacon
- shredded cheese
Instructions
- In a large pot fry bacon until crispy over medium heat. When done, take the bacon out and let drain on a plate with a paper towel on it.
- In the bacon fat, cook carrots for 3-4 minutes. Add potatoes and cook for 4-5 minutes stirring occasionally.
- Whisk flour into your pot until the flour is cooked and it has thickened up a little bit (about 5 minutes).
- Add chicken stock, most of the bacon (the rest will be used for garnish), and salt & pepper.
- Bring the soup to a simmer and cook for 20-25 minutes or until the potatoes are soft.
- If you desire a creamier consistency, then mash some of the potatoes with a fork and stir. Add whipping cream and 1 cup of cheese (the rest will be used as a topping) - simmer for 5 minutes. If needed, add stock to reach your desired texture. Season to taste.
- Add more cheese to the top along with sour cream, chives and left over bacon pieces.
Video
Nutrition
Calories: 795kcal | Carbohydrates: 62g | Protein: 21g | Fat: 53g | Saturated Fat: 30g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 170mg | Sodium: 561mg | Potassium: 1549mg | Fiber: 5g | Sugar: 5g | Vitamin A: 2890IU | Vitamin C: 21mg | Calcium: 305mg | Iron: 3mg