Description
Make a creamy, thick soup that tastes like a loaded baked potato, complete with bacon, cheddar, and chives. This recipe works on the stovetop, slow cooker, or Instant Pot.
Ingredients
Scale
- 2 tablespoons butter
- 1 medium yellow onion, chopped
- 2 celery stalks, chopped
- 4 cups chicken broth
- 2 pounds Russet potatoes, peeled and diced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup all-purpose flour
- 2 cups milk
- 1 cup heavy cream
- 1 cup shredded sharp cheddar cheese
- 1/2 cup sour cream, plus more for topping
- 6 slices bacon, cooked and crumbled
- 2 tablespoons fresh chives, chopped
Instructions
- Melt butter in a large pot over medium heat. Add onion and celery; cook until soft, about 5 minutes.
- Pour in chicken broth, potatoes, salt, and pepper. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15 minutes.
- In a small bowl, whisk flour into milk until smooth. Slowly pour this mixture into the simmering soup, stirring constantly. Cook until the soup thickens slightly, about 5 minutes.
- Reduce heat to low. Stir in heavy cream. Remove the pot from the heat before adding cheese and sour cream to prevent curdling. Stir until the cheese melts completely.
- Stir in half of the crumbled bacon.
- Serve the soup hot, topping each bowl with remaining bacon, extra sour cream, and fresh chives.
Notes
- For a silkier texture, mash some of the potatoes against the side of the pot or use an immersion blender for a few pulses.
- To prevent sour cream from curdling, temper it first: mix a spoonful of hot soup into the sour cream, then stir that mixture back into the main pot off the heat.
- This soup freezes well for up to three months. Thaw overnight in the refrigerator and reheat gently on the stovetop, adding a splash of milk or cream if it seems too thick.
- Yukon Gold potatoes hold their shape better than Russets but Russets provide a fluffier texture.
- Prep Time: 15 min
- Cook Time: 35 min
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 8
- Sodium: 650
- Fat: 32
- Saturated Fat: 18
- Unsaturated Fat: 14
- Trans Fat: 1
- Carbohydrates: 30
- Fiber: 4
- Protein: 15
- Cholesterol: 85