Our Original Baked Potato Soup Recipe

Prepare the Bacon

In a large pot, cook the bacon over medium heat until crispy. Remove the bacon and place it on a paper towel-lined plate. Leave the bacon grease in the pot.

Sauté Vegetables

In the same pot with the bacon grease, add olive oil if necessary. Sauté the diced onion and minced garlic until softened, about 3-4 minutes.

Cook the Potatoes

Add the diced potatoes and chicken broth to the pot. Bring to a boil, then reduce heat and simmer until the potatoes are tender, about 15-20 minutes.

Blend the Soup

Using an immersion blender, blend the soup until smooth. Alternatively, you can carefully transfer the mixture to a blender in batches.

Finish the Soup

Stir in the heavy cream, 1 cup of cheddar cheese, salt, and black pepper. Heat through without boiling.

Serve

Ladle the soup into bowls, and top with crumbled bacon, remaining cheddar cheese, and chopped scallions.