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chilis baked potato soup

Baked Potato Soup Recipe

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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 4 large russet potatoes (about 2 lbs / 900g), peeled and diced into 1-inch pieces
  • 4 slices thick-cut bacon, cut into small pieces
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 3 tbsp unsalted butter
  • 3 tbsp all-purpose flour
  • 3 cups chicken broth
  • 2 cups whole milk
  • 1 cup sour cream
  • 1.5 cups sharp cheddar cheese, shredded (divided)
  • 1 tsp salt, plus more to taste
  • 0.5 tsp black pepper
  • 0.5 tsp smoked paprika
  • 2 green onions, sliced

Method
 

  1. Cook the bacon pieces in a large pot over medium heat for 6 to 8 minutes until crisp. Remove with a slotted spoon and set aside, leaving the drippings in the pot.
  2. Add the 3 tbsp butter to the drippings over medium heat. Cook the diced onion for 4 to 5 minutes until soft, then stir in the minced garlic for 60 seconds.
  3. Sprinkle in the 3 tbsp flour and stir constantly for 2 minutes until the mixture looks thick and paste-like.
  4. Pour in the 3 cups chicken broth and 2 cups whole milk, stirring to combine. Add the diced potatoes, 1 tsp salt, 0.5 tsp black pepper, and 0.5 tsp smoked paprika. Bring to a gentle boil, then simmer on medium-low uncovered for 15 to 18 minutes until the potatoes are fork-tender.
  5. Remove from heat. Stir in the 1 cup sour cream until smooth, then stir in 1 cup of the shredded cheddar until melted. Taste and adjust salt.
  6. Ladle into bowls and top with the reserved crispy bacon, the remaining 0.5 cup cheddar, and the sliced green onions. Serve immediately.

Notes

This soup thickens quite a bit as it sits, so if you're making it for a crowd and holding it warm on the stove, keep the heat on the lowest setting and stir in a splash of milk every 10 minutes or so. The toppings matter here: don't skip the green onion, because that fresh bite is what keeps the whole bowl from feeling heavy.