Do you ever have those moments when you’re eating at a restaurant and you’re really enjoying whatever is in front of you…

Then, you think to yourself, “Aha!  Why don’t I try making this at home?!?”

Gotta love those glass-shattering moments when you recognize the possibilities of what you can do in your own kitchen, right?

Well, that was the case for me and this Baked Potato Soup.  Dustin and I are big fans of this soup and often order it at restaurants.

I mean, what’s not to love?  You have tender baked potatoes, creamy cheddar cheese, crunchy bacon pieces, crisp sliced green onions and some sour cream…are you kidding me?

Plus, believe it or not, there’s not an ounce of heavy cream in this Baked Potato Soup, which is more than I can likely say for most other recipes you’ll find.  Not that I am against cream, per se, but it does tend to make food less healthy.

Instead, I use a combination of milk and chicken stock. You won’t even notice the difference — it’s still as lusciously creamy as ever.

Grab a bowl of this hearty soup and enjoy!

Baked Potato Soup

7 bacon strips, diced, plus more for garnish
1 shallot, finely chopped
3 garlic cloves, minced
4 green onions, chopped, plus more for garnish
3 tbsp. all-purpose flour
1 tsp. kosher salt
1 tsp. dried basil
1/2 tsp. dried oregano
1/2 tsp. dried thyme
1/2 tsp. ground black pepper
2 1/2 cups milk
2 1/2 cups chicken stock (preferably homemade chicken stock)
1 tsp. Worcestershire sauce
3/4 cup sour cream
1 1/4 cup cheddar cheese, grated
2 medium-to-large russet potatoes, cubed with skin, baked
2 medium-to-large red potatoes, cubed with skin, baked
optional toppings: dollop sour cream, sliced green onions, grated cheddar cheese, bacon crumbles

Directions

Click here for instructions on how to bake a potato.

Heat a dutch oven or large pot over medium-high heat. Add and cook diced bacon until crisp, but not burnt. Remove bacon and drain (on a paper towel) all but about 1 tbsp. of the bacon drippings from the pot. Add the shallot and cook for 2 minutes. Add garlic and green onions and cook 2 more minutes.

Stir in the flour and mix well. Add the bacon, salt, basil, oregano, thyme, pepper.  Stir in the milk, chicken stock and Worcestershire sauce and heat through until thickened.   Add the sour cream and cheddar cheese and stir to dissolve. Add the cubed potatoes and heat through.  Season to taste.

Garnish with optional toppings.

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