Description
A comforting and creamy baked potato soup loaded with crispy bacon and topped with cheese and chives.
Ingredients
- 4 large russet potatoes, peeled and diced
- 1 cup crispy bacon, chopped
- 1/2 cup chives, chopped
- 1 cup cheddar cheese, shredded
- 1 cup sour cream
- 4 cups chicken broth
- 1/2 cup heavy cream
- Salt and pepper to taste
Instructions
- In a large pot, cook the chopped bacon until crispy. Remove and set aside, leaving the drippings in the pot.
- Add the diced potatoes and chicken broth to the pot. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15-20 minutes.
- Use a potato masher to partially mash the potatoes in the soup to create a creamy texture.
- Stir in the heavy cream, sour cream, half of the cheddar cheese, and half of the chives.
- Season with salt and pepper to taste.
- Serve hot, garnished with the reserved bacon, remaining cheese, and chives.
Notes
For a vegetarian version, swap chicken broth for vegetable broth and skip the bacon.