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Baked Potato Soup
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Baked Potato Soup

45 minServes 6Nutri-Score C€€
from @upstatehearth2 imports0 cooked
Adapt this recipe

what you need

Ingredients

6 people
  • bacon (sliced)Meat200 g
  • butterDairy42 g
  • all-purpose flourPantry40 g
  • onion (small, diced)Produce1 piece
  • garlic (cloves, minced)Produce2 pieces
  • milkDairy480 ml
  • heavy creamDairy240 ml
  • chicken brothPantry480 ml
  • russet potatoes (large, peeled and cubed)Produce2 pieces
  • cheddar cheese (shredded, plus more for topping)Dairy100 g
  • sour creamDairy30 g
  • cream cheeseDairy30 g
  • kosher salt (to taste)Spices3 g
  • black pepper (freshly ground, to taste)Spices2 g
  • chives (minced)Produce10 g

per serving

Nutrition

282kcal

Carbs
16 g
Proteins
10 g
Fat
20 g
Adapt tools

what you’ll use

Tools

  • Stockpot
  • Whisk

step by step

Method

  1. Cook the bacon

    • In a large stock pot or Dutch oven, cook the sliced bacon until crispy.
    • Remove and set aside, leaving the bacon fat in the pot.
    Step 1

  2. Soften the aromatics

    • Add the butter to the bacon fat.
    • Add the onion and cook, stirring often.
    • Add the garlic and cook for 1 minute.
    Step 2

  3. Make the roux

    • Whisk in the flour and cook until golden.
    Step 3

  4. Add the dairy

    • Gradually whisk in the milk and heavy cream.
    • Cook, whisking constantly, until slightly thickened.
    Step 4

  5. Add the broth and potatoes

    • Gradually pour in the broth and whisk until combined.
    • Stir in the potatoes and bring to a simmer. Do not boil.
    Step 5

  6. Simmer the soup

    • Reduce the heat to low and simmer until the potatoes are tender, stirring often so nothing sticks to the bottom.
    Step 6

  7. Finish the soup

    • Stir in the sour cream, cream cheese, half of the cheddar and half of the bacon.
    • Season with salt and pepper to taste.
    Step 7

  8. Serve

    • Serve topped with the remaining cheddar, bacon and fresh chives.
    Step 8
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