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.

Prepare the Bacon

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.

Sauté Vegetables

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.

Cook the Potatoes

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

Blend the Soup

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

Finish the Soup

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

Serve

Bacon

Russet potatoes

Onion

Garlic

Chicken broth

Heavy cream

Cheddar cheese

Scallions

Salt

Black pepper

Olive oil

Our Original Baked Potato Soup

Make Our Original Baked Potato Soup Recipe in just 45m. Loaded up with bacon, scallions, cheddar

Our Original Baked Potato Soup Recipe

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