# Baked Potato Soup

This Baked Potato Soup is one of my all-time favorites for fall! It’s cozy, cheesy, potato-y…it’s insanely good

- Total time: 29 min
- Category: Soup
- Language: en

## Ingredients

- 3 lb mini yukon gold potatoes, cut into 1” pieces
- 8 strips cooked bacon, cut into small pieces
- 2 T butter
- 2 T reserved bacon grease
- 1 medium yellow onion, diced
- 8 cloves garlic
- 0.25 cup flour
- 2 cups milk
- 1 cup heavy cream
- 4 cups chicken broth
- 1 to 2 t salt
- 1 t black pepper
- 1 t chicken bouillon
- 1 pinch cayenne
- 2 cups cheddar cheese, freshly grated
- 0 cheddar cheese
- 0 sour cream
- 0 bacon
- 0 green onions

## Instructions

1. Cook bacon until crispy. Remove and set aside. Soak up bacon grease, leaving 2T behind.
2. Add butter and onion, sauté for 5 minutes until onions soften. Add garlic and cook for 30 seconds.
3. Add flour and stir for 1 minute.
4. Slowly whisk in heavy cream and milk in batches. Repeat with chicken broth. Season with salt, pepper, chicken bouillon, and cayenne. Stir.
5. Add potatoes and bring to a boil. Boil until fork tender, about 15 minutes.
6. Reduce heat. Add cheddar cheese and bacon, stir until melted.
7. Mash potatoes to desired consistency.
8. Serve immediately and top with cheese, sour cream, bacon, and green onions.

## Equipment

- large pot or dutch oven
- slotted spoon
- paper towel
- wooden spoon
- potato masher or immersion blender

## Source

- Original video: https://www.tiktok.com/t/ZP8FV4rCs/
- Recipe page: https://www.cliprecipe.com/recipe/523ff889-f7c5-42ea-8074-d2549b4e357d
- Extracted: 2025-01-18

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt