Quick and Easy Baked Potato Soup
This easy baked potato soup can be on your table in under 30 minutes. Load it up with a dollop of sour cream, shredded cheddar cheese, crumbled bacon and sliced green onions for a hot and hearty meal the whole family will adore!
Servings: 6 servings
Ingredients
- 1 (2.5-pound) bag gold potatoes leave peels on, cubed
- 1 (32-ounce) box chicken stock
- 1 cup milk
- ¼ cup sour cream plus extra for topping
- 1 cup shredded cheddar cheese plus extra for topping
- 2 green onions sliced, plus extra for topping
- 8 slices bacon precooked or cooked and crumbled (divided)
- kosher salt to taste
- freshly ground black pepper to taste
Instructions
- If you need to cook your bacon, the easiest way to do this is to bake it in the oven while the potatoes are boiling. (See: oven baked bacon)
- Placed cubed potatoes in a large pot and cover with chicken stock. Bring to a boil and cook until fork tender, about 12-15 minutes.
- Remove potatoes from heat, and do not drain the stock. Let cool slightly, then lightly smash the potatoes with a potato masher, leaving the mixture a bit chunky.
- Stir in milk, sour cream, cheddar cheese, green onions, and half of the bacon. Place the soup back on stove and heat through. Season with salt and pepper to taste.
- Serve warm, topped with additional sour cream, cheddar cheese, bacon, and green onions, as desired.
Nutrition
Serving: 1bowl | Calories: 229kcal | Carbohydrates: 13g | Protein: 12g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Cholesterol: 44mg | Sodium: 610mg | Fiber: 1g | Sugar: 6g
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