Really good recipe, and turned out great! I used whole cream vs half-and-half and added more bacon, but just a personal preference. Definitely will make again, though.
This is an absolutely incredible recipe! Talk about comfort food, I made mine in the summer for the first time, but can’t wait to have it in the winter, cozied up to a fire with a good book. Tastes an awful lot like Bennigan’s Baked Potato Soup.
This soup is so rich that all you need is a salad for a complete meal. I bake extra potatoes everytime now so I will have some for this soup. GREAT!
Wonderful Soup. The bacon and sour cream adds a great flavor to it. I had some co-workers for lunch and they raved about it. donnadeety
This is an excellent cold day soup. I found it far too thick. Next time I would either add at least two more cups of milk or cut down on the flour. Tastes even better the second day!
This looks like a wonderful soup recipe – it’s on my list for this week! One thing I like to do with baked potato soup is dice the potatoes into smallish cubes – I do a light coat of oil on half and bake them off in the oven – I put the other half into the soup to cook – the different textures of the potatoes is amazing!! 🙂
INGREDIENTS:
2 tbsp. butter
4 cloves garlic, minced
4 russet potatoes, peeled and cubed into 1/2-inch chunks
1 tsp. kosher sea salt
1/2 tsp. ground black pepper
1/4 tsp. paprika
pinch cayenne pepper:
4 c. low-sodium chicken broth
1 ½ c. whole milk
1 tbsp. finely chopped chives
1/2 c. grated cheddar cheese
TOPPINGS:
Chopped chives (about 2 tablespoons)
Chopped bacon (about 5 slices)
Sour cream (about 1/4 cup)
Grated cheddar cheese (about 1/4 cup)
DIRECTIONS:
In a large pot (or Dutch oven) set over medium-low heat, add the butter. Once the butter has melted, add the garlic and cook until fragrant, about 1 minute. Toss in the potatoes, season with salt, pepper, paprika and cayenne.
Pour in the chicken broth and bring the mixture to a simmer. Cook uncovered for 25-35 minutes or until the potatoes are tender and begin to break down.
Pour in the milk and chives, cook for 5 minutes, then add the cheese. Once the cheese has fully melted, stir and remove from the heat. Allow to cool for 10 minutes before serving.
Serve with additional chives, bacon, sour cream and cheese.
source:Southern Recipes
