Description
There’s nothing like a bowl of Baked Potato Soup when it’s cool outside! It’s the ultimate bowl of comfort and easy to make.
Ingredients
Units
Scale
- 16 oz beef bacon
- 2 lb Yukon Goldpotatoes, peeled and cubed
- 3 cups chicken stock
- 2 tbsp minced garlic
- 1 cup half and half
- 1/3 cup sour cream
- 1 cup mild cheddar, shredded
- 1 cup Monterey Jack, shredded
- 2 tbsp butter
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp dried chives
- 2 1/2 tsp sea salt
- 1 tsp black pepper
Instructions
- Prepare the bacon by placing it on a baking sheet (paid link) and baking it at 400 degrees for 15 minutes. Chop the cooked bacon into small pieces, then set it aside.
- Boil the potatoes for 20 to 25 minutes until tender. Drain. Separate 1 cup of cooked, cubed potatoes and set them aside.
- Place the remaining potatoes into a blender (paid link) with the chicken stock and blend for 30 seconds.
- In a large cooking pot over medium-low heat, add the chopped bacon and the minced garlic, and stir.
- Pour in the potato puree, half & half, sour cream, cheddar cheese, Monterey Jack cheese, butter, garlic powder, onion powder, dried chives, sea salt, and black pepper into the pot.
- Stir ingredients, then cover and cook for an additional 10 minutes.
Nutrition
- Calories: 739
- Sugar: 6.1g
- Sodium: 991mg
- Fat: 46.6g
- Carbohydrates: 37.8g
- Fiber: 6.2g
- Protein: 33.6g
- Cholesterol: 150mg