Description
A rich, thick soup that tastes like a fully loaded baked potato, made easily on the stovetop or in a slow cooker.
Ingredients
Scale
- 2 tablespoons butter
- 1 medium yellow onion, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 4 medium russet potatoes, peeled and diced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 2 cups milk (whole milk recommended for richness)
- 1 cup heavy cream
- 1 cup shredded sharp cheddar cheese, plus more for topping
- 1/2 cup cooked, crumbled bacon, plus more for topping
- 1/2 cup sour cream, plus more for topping
- 2 green onions, sliced, for garnish
Instructions
- Melt the butter in a large pot or Dutch oven over medium heat. Add the onion and celery and cook until soft, about 5 to 7 minutes.
- Add the minced garlic and cook for 1 minute until fragrant.
- Whisk in the flour and cook for 1 minute, stirring constantly to form a roux.
- Gradually whisk in the chicken broth until smooth.
- Add the diced potatoes, salt, pepper, and thyme. Bring the mixture to a boil, then reduce heat, cover, and simmer for 15 to 20 minutes, or until the potatoes are tender.
- Remove about 2 cups of the soup mixture and blend it using an immersion blender or carefully transfer it to a standard blender until smooth. Return the blended portion to the pot. This step creates the creamy texture.
- Stir in the milk and heavy cream. Heat gently, but do not boil.
- Remove the pot from the heat. Stir in the cheddar cheese until melted and smooth.
- Stir in the crumbled bacon and sour cream until fully incorporated. Taste and adjust seasoning if needed.
- Serve hot, topping each bowl with extra shredded cheddar cheese, bacon crumbles, a dollop of sour cream, and sliced green onions.
Notes
- For a slow cooker version, combine all ingredients except the cream, cheese, sour cream, and half the bacon in the slow cooker. Cook on low for 6 to 8 hours or high for 3 to 4 hours. Mash some potatoes against the side of the cooker for thickness. Stir in the cream, cheese, sour cream, and bacon during the last 30 minutes of cooking.
- Use starchy potatoes like Russets for the best texture.
- For a thicker soup, mash more of the cooked potatoes against the side of the pot before adding the dairy.
- Prep Time: 15 min
- Cook Time: 35 min
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 8
- Sodium: 650
- Fat: 30
- Saturated Fat: 18
- Unsaturated Fat: 12
- Trans Fat: 1
- Carbohydrates: 35
- Fiber: 4
- Protein: 15
- Cholesterol: 85