This creamy soup comes together quickly and is loaded with all of your favorite baked potato toppings!
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Ingredients (Serves 8)
2 pounds gold potatoes, peeled and cut into 1-inch pieces
½ teaspoon salt
10 slices thick-cut bacon, cooked and crumbled
1 Tablespoon bacon grease or cooking oil
1 medium yellow onion
1 ½ tablespoons butter
¼ cup flour
¼ teaspoon crushed red pepper flakes
4 cups homemade chicken stock
1 cup reserved starchy potato water
2 cups half and half
½ cup sour cream
½ teaspoon ground black pepper
2 cups sharp cheddar cheese, freshly grated
¼ cup green onions, chopped
Directions
Soak peeled and cut potatoes in a large bowl of cold water for at least 30 minutes. Drain.
To a 6-quart stockpot, add drained potatoes to 4 cups water with ¼ teaspoon salt. Boil for approximately 15-20 minutes or until potatoes are fork-tender.
Reserve 1 cup of starchy potato water and set aside. Drain potatoes.
To the stockpot, add 1 Tablespoon of bacon grease or cooking oil. Add diced onion to pot and sauté for approximately 3-5 minutes or until onions are soft and lightly golden.
Add flour and crushed red pepper flakes to onions and oil mixture. Mix well to combine and
cook until lightly golden brown.
Carefully, add chicken stock and reserved starchy water. Using a spoon to scrape up any
browned bits stuck to the pot.
Slowly, add in half and half. Bring to a low, continuous boil, then reduce heat to simmer.
Carefully, add in potatoes, sour cream, and ground black pepper. Using an immersion blender, begin mashing potatoes to desired consistency.
Add shredded cheese one cup at a time and mix well to combine.
Add in ¾ of crumbled bacon and stir into soup.
Top soup with remaining bacon and cheese. Garnish with chopped green onions and additional crushed red pepper flakes if desired.
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