Baked Potato Soup Delight: Creamy, Hearty & Topped with Turkey Bacon
A deliciously creamy and hearty baked potato soup topped with crispy turkey bacon.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 6 servings
- Category: Soup
- Method: Baking, Cooking
- Cuisine: American
- Diet: Gluten-Free
Ingredients
Scale
- 4 large russet potatoes
- 1/2 cup butter
- 1/2 cup all-purpose flour
- 4 cups chicken broth
- 2 cups heavy cream
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/2 cup green onions, chopped
- 1/2 cup cooked turkey bacon, crumbled
Instructions
- Preheat the oven to 400°F (200°C). Bake the russet potatoes for about 1 hour until tender.
- In a large pot, melt the butter over medium heat. Stir in flour to create a roux.
- Gradually add the chicken broth and bring to a simmer. Stir until thickened.
- Add the heavy cream, garlic powder, onion powder, salt, and pepper. Mix well.
- Once the potatoes are cool, scoop out the insides and add to the soup mixture.
- Stir in the cheddar cheese until melted. Add sour cream and mix until combined.
- Serve hot with toppings of green onions and crumbled turkey bacon.
Notes
- For a vegetarian option, skip the turkey bacon.
- Feel free to add more spices according to your taste.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 60mg