Description
This creamy baked potato soup is the ultimate comfort food, combining tender baked potatoes, crispy bacon, sharp cheddar cheese, and a rich, velvety broth. Perfect for chilly days, this classic American soup offers a hearty and flavorful meal that warms from the inside out.
Ingredients
Scale
Potatoes and Toppings
- 4 large russet potatoes (baked and peeled)
- 6 slices bacon (cooked and crumbled)
- Extra cheese and bacon for topping
- 2 green onions (sliced for garnish)
Soup Base
- 1 small onion (finely chopped)
- 2 cloves garlic (minced)
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 1 cup chicken broth
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Sauté Aromatics: In a large pot over medium heat, cook the chopped onion and garlic in a little bacon grease or butter until softened, about 4–5 minutes.
- Make Roux: Stir in the flour and cook for 1 minute, stirring constantly to form a roux, which will thicken the soup.
- Add Liquids: Slowly whisk in the milk and chicken broth, then bring to a gentle simmer to cook off the raw flour taste and thicken the base.
- Prepare Potatoes: Scoop the flesh from the baked potatoes and mash lightly, leaving some chunks for texture if desired.
- Combine Potatoes and Soup Base: Add the mashed potatoes to the pot, stirring to combine evenly.
- Simmer: Let the soup simmer for 10–15 minutes, stirring occasionally to develop flavors and thicken further.
- Finish Soup: Stir in the shredded cheddar cheese, sour cream, salt, and pepper until smooth and creamy.
- Add Bacon: Mix in most of the crumbled bacon, reserving some for garnish.
- Serve: Serve hot, topped with extra cheese, bacon, and sliced green onions for added flavor and crunch.
Notes
- For a chunkier texture, leave some of the potatoes in small pieces instead of mashing completely.
- You can use leftover baked potatoes to save time.
- This soup reheats well and thickens more after sitting; thin with extra broth or milk if needed.
- For a gluten-free option, substitute the all-purpose flour with gluten-free flour.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 410
- Sugar: 7g
- Sodium: 520mg
- Fat: 24g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 65mg
