Ultimate Baked Potato Soup loaded with potato chunks, bacon bits, green onions, shredded cheese, and sour cream plus a thick, creamy broth you'd want to dive into! Hearty and delicious, it's the ultimate comfort food!
Prep Time 15minutes
Cook Time 1hour20minutes
Total Time 1hour35minutes
1onion, peeled and chopped
1cuphalf and half
1/2cupAsiago cheese, grated
salt and pepper to taste
1cupshredded Cheddar cheese
Wash potatoes and drain well. Prick potatoes once or twice with the tines of a fork and wrap each potato with foil. Arrange in a single layer on a baking sheet and bake in a 425 F oven for about 45 to 60 minutes or until tender but not falling apart. Remove foil and allow potatoes to cool to touch. With a knife, peel potatoes and cut into 1/2-inch cubes. Transfer into a bowl and set aside.
In a pot over medium heat, add bacon and cook until crisp. With a slotted spoon, remove from pan and drain on paper towels. Set aside.
In the pot, add onions to the rendered bacon fat and cook, stirring regularly, until softened. Transfer mixture to the bowl of potatoes.
In the pot, melt butter. Sprinkle flour on top of butter, stirring regularly until smooth.
Slowly add half and half, whisking vigorously until thick and smooth.
Gradually add milk, whisking vigorously.
Add the potato and onion mixture. Lower heat to a simmer.
Add Asiago cheese and stir until melted. Continue to cook for about 10 minutes. Season with salt and pepper to taste.
To serve, ladle into individual bowls. Garnish with cheddar cheese, sour cream, green onions and the reserved bacon bits.