Prep Time: 10 Minutes
Cook Time: 30 Minutes
This healthy-ish potato soup might remind you of mashed potatoes when you start making it, however, once everything is added together it turns into a creamy-ish soup decorated with all of your favorite baked potato toppings. This soup also stores and reheats well so it's perfect to make ahead. Just keep all the toppings separate.
8-10 Yukon Gold Potatoes, peeled and cut in half
2 cups milk
1 cup chicken broth
1 cup sour cream
Salt and pepper
8 slices bacon, crisped and crumbled
1 cup shredded cheddar cheese
3 tablespoons fresh chives, chopped
Peel each potato, cut them in half or in thirds, and place them in your pot.
Add cold water until they’re all submerged.
On medium heat slowly bring to a boil and cook for 20 minutes or until the potatoes are cooked through.
Drain potatoes and mash with potato masher to desired consistency.
Stir chicken broth, milk, salt and pepper, and sour cream into potatoes and cook over medium heat, stirring often, until thickened and hot. Add extra milk if the soup seems too thick.
Ladle soup into bowls and top with cheese, bacon, and chives.