This rich and creamy baked potato soup is the perfect way to warm up this winter. Make this wholesome recipe in just one pot for an easy dinner that is sure to be a hit. Like it extra cheesy? Instead of just adding shredded cheddar as a topping for garnish, stir it in before serving as well.
Eat Well.
SERVES 6 SERVING |
PREP TIME 15 MINS |
COOL TIME 30 MINS |
Butter | 4 tbsp |
Small White Onion - Diced | 1 each |
Minced Garlic | 2 each |
All-Purpose Flour | 1/4 cup |
Potatoes - Diced | 4 each |
Heavy Cream | 2 1/2 cups |
Chicken Broth | 2 1/2 cups |
Salt | 1 tsp |
Pepper | 1/4 tsp |
Chili Powder | 1 tsp |
Sour Cream | 3/4 cup |
Bacon Bits | 8 oz |
Shredded Cheddar Cheese | 1/4 cup |
Chives | to serve |
Directions
1. Add 4 Tbsp butter and chopped onions then saute until tender. Add garlic and cook another minute until fragrant.
2. Quickly whisk in the flour. Slowly add 2 1/2 cups heavy cream and 2 1/2 cups broth, constantly whisking, then bring to a soft boil.
3. Add drained potatoes and season soup with salt, chili powder, and pepper. Blend partially with a hand blender or blender.
4. Stir in sour cream then bring to a boil. Once thickened, remove from heat and serve with your toppings: bacon bits, cheddar and chives.