Happy 2022! We’re kicking off the new year in Arkansas with a cold blast hitting our area later today (we’re going from 60 degree winter bliss to 0 degree wind chills in a quick 24 hours… brr!). On a chilly night, nothing bring more comfort to the soul than a bowl of soup. We’re loving that Nancy C. sent us her take on Baked Potato Soup, and we hope that it warms your belly as we welcome in the new year.
Baked Potato Soup by Nancy C.
Prep Time: 40 min
Cooking Time: 20 min
Servings: 8-10 servings
- 1 cup cooked, crumbled bacon (about 16 slices), divided
- 1/2 cup (1 stick) butter
- 1/3 cup all-purpose flour
- 1 1/2 cups Half & Half
- 5 cups chicken broth
- 4 large russet potatoes peeled and cubed
- 1 cup sliced green onion, divided
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 cups sour cream, divided
- 2 cups shredded cheddar cheese, divided
Cook bacon in a large skillet until crispy; drain on paper towel and let cool, then crumble and set aside (or use pre-cooked real bacon pieces).
In large pot, melt butter over medium heat, then stir in the flour and mix until smooth. Gradually stir in the Half & Half, then the chicken broth, stirring constantly for several minutes.
Add the cubed, uncooked potatoes, 1/2 cup of the sliced green onions, and the salt and pepper to the mixture in the pot; bring to a boil, then reduce heat and simmer, uncovered, for 20 minutes, or until potatoes are tender (stir occasionally while soup is cooking). For a thicker, creamier soup, mash at least half of the potatoes right in the pot. Then stir in 1 cup of the sour cream, 1 cup of the cheddar cheese, and 1/2 cup of the crumbled bacon.
Continue to simmer and stir mixture until the cheese is melted, then serve. Use the remaining bacon, green onion, sour cream and cheddar cheese as toppings for the soup.