The Greatest Recipe for Baked Potato Soup

   

 

6–8 servings
15 minutes for preparation
45 minutes is the cooking time.
One hour in total

Ingredients:

4 big chopped and baked russet potatoes
Six cooked and crumbled bacon slices
One little onion, chopped
Two minced garlic cloves
Unsalted butter, 4 tablespoons
A quarter cup of all-purpose flour
Four cups of vegetable or chicken broth

Two cups of whole milk
One cup of heavy cream
One teaspoon of salt, or to taste
Half a teaspoon black pepper
Half a teaspoon of paprika
A half-tsp of garlic powder
1/2 teaspoon powdered onion
One cup of cheddar cheese, shredded
Half a cup of sour cream
Two sliced green onions (for garnish)

Directions:

Put the potatoes in the oven:

Turn the oven on to 400°F, or 200°C.
After cleaning and drying the potatoes, use a fork to puncture them.
Bake until fork-tender, about 45 to 50 minutes.
Peel and chop them after letting them cool.

Mash and Simmer:

Reduce the heat and simmer the soup for 15 to 20 minutes.
Using a spoon, lightly mash some potatoes until they are creamy, leaving some lumps for texture.
Add the sour cream and cheese:

Add sour cream and cheddar cheese and stir until melted and thoroughly blended.
Serve and garnish:

Transfer to bowls and garnish with additional cheese, bacon, and green onions.
Warm up and dig in!