Rich, creamy soup featuring tender baked potato chunks, crispy bacon, sharp cheddar, and tangy sour cream in a savory broth.
# What You'll Need:
→ Potatoes
01 - 4 large russet potatoes, scrubbed
→ Dairy
02 - 1 cup sour cream
03 - 1 ½ cups shredded sharp cheddar cheese
04 - 1 cup whole milk
05 - 1 cup heavy cream
06 - 2 tablespoons unsalted butter
→ Meats
07 - 6 slices bacon
→ Vegetables & Aromatics
08 - 1 small yellow onion, finely diced
09 - 2 cloves garlic, minced
10 - 2 green onions, thinly sliced
→ Broth & Seasonings
11 - 4 cups low-sodium chicken broth
12 - ½ teaspoon smoked paprika
13 - Salt, to taste
14 - Freshly ground black pepper, to taste
→ Garnish
15 - Additional shredded sharp cheddar cheese, for topping
16 - Additional sour cream, for serving
# Directions:
01 - Preheat oven to 400°F. Pierce potatoes with a fork, place on a baking sheet, and bake for 45 to 60 minutes until tender. Allow to cool slightly, then peel and cut into ½-inch chunks.
02 - In a large pot over medium heat, cook bacon until crispy. Remove bacon, crumble, and set aside. Discard all but 2 tablespoons of bacon fat.
03 - Add butter and diced onion to the pot with bacon fat. Sauté until onion is translucent, approximately 3 to 4 minutes. Add minced garlic and cook for an additional 1 minute.
04 - Pour in chicken broth and bring to a simmer. Add potato chunks, smoked paprika, salt, and freshly ground black pepper. Simmer for 10 minutes, gently breaking up some potatoes with a spoon to thicken the broth.
05 - Reduce heat to low. Stir in whole milk, heavy cream, and 1 cup shredded cheddar cheese until fully melted and smooth. Fold in sour cream and half of the crumbled bacon. Heat gently without boiling.
06 - Taste the soup and adjust salt and pepper as needed.
07 - Ladle soup into bowls. Garnish with remaining shredded cheddar, crumbled bacon, sliced green onions, and a dollop of sour cream.
