Baked Potato Soup

Why Make This Recipe

Baked Potato Soup is a warm and comforting dish that brings the cozy flavors of baked potatoes right to your bowl. It’s hearty, creamy, and filled with tasty ingredients like bacon, cheese, and sour cream. Ideal for chilly nights, this soup is easy to prepare and will keep you coming back for more.

How to Make Baked Potato Soup

Ingredients:

• 12 slices thick cut bacon
• 1 tsp minced garlic
• 1/4 cup yellow onion
• 2/3 cup butter (salted)
• 2/3 cup all-purpose flour
• 4 cups milk
• 3 cups chicken broth
• ½ tsp onion powder
• ½ tsp parsley (dried)
• 4 large baked potatoes (peeled and cubed)
• 1 1/4 cups shredded Cheddar cheese (divided)
• 3/4 cup sour cream
• Salt and Pepper (to taste)
• Green onions (sliced (for garnish))

Directions:

1. Place the bacon in a large, deep skillet. Cook over medium heat until the bacon is browned and crispy.
2. Remove the bacon from the pan, leaving the grease in the pan. Crumble the bacon and set it aside.
3. In the same pan, add the onion and garlic. Sauté until tender, about 3-5 minutes. Remove from the grease and discard the leftover grease.
4. Transfer the onion and garlic to a stock pot or Dutch oven. Add butter and melt it over medium heat.
5. When the butter is melted, add flour and whisk until smooth, forming a paste. The flour will start to brown slightly.
6. Gradually whisk in the milk and chicken broth. Keep whisking until the mixture thickens.
7. Add onion powder and parsley to the pot. Stir in the cubed potatoes and bring to a boil, stirring frequently.
8. Once boiling, cover the pot, reduce heat to low, and let simmer for 10 minutes. Stir occasionally to prevent burning at the bottom.
9. After simmering, mix in half the bacon crumbles, half the cheese, and all the sour cream. Stir until well combined, then taste. Add salt and pepper to season as you prefer.
10. Continue cooking, stirring frequently, until the cheese melts into the soup.
11. Serve topped with the remaining cheese, bacon crumbles, and sliced green onions for garnish.

How to Serve Baked Potato Soup

Baked Potato Soup is best served hot. Ladle it into bowls and top with extra shredded cheese, some bacon crumbles, and sliced green onions for a fresh, crunchy finish. Pair it with warm bread or a fresh salad for a complete meal.

How to Store Baked Potato Soup

Store any leftover soup in an airtight container in the refrigerator. It will last for about 3-4 days. To reheat, simply warm it on the stove over low heat or in the microwave until hot.

Tips to Make Baked Potato Soup

• For extra creaminess, you can add a splash of heavy cream when stirring in the sour cream.
• If you want a smoother texture, blend the soup with an immersion blender after cooking.
• Use leftover baked potatoes to save time on prep.

Variation

You can make a lighter version by using low-fat milk and turkey bacon instead of regular bacon. For a vegetarian option, simply omit the bacon and use vegetable broth instead of chicken broth.

FAQs

Can I freeze Baked Potato Soup?
Yes, you can freeze Baked Potato Soup for up to 3 months. Just make sure to let it cool completely before transferring to freezer-safe containers.

How can I make it spicier?
Add some chopped jalapeños or a dash of hot sauce to the soup while it cooks for a kick of heat.

What can I substitute for bacon?
You can use turkey bacon, ham, or even mushrooms to give a savory flavor while keeping it meat-free.

Baked Potato Soup

A warm and comforting dish that brings the cozy flavors of baked potatoes right to your bowl, filled with bacon, cheese, and sour cream.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 6 servings

Course: Main Course, Soup

Cuisine: American

Calories: 450

Ingredients Method Notes

Ingredients

  

For the soup

• 12 slices thick cut bacon
• 1 tsp minced garlic
• 1/4 cup yellow onion
• 2/3 cup butter (salted)
• 2/3 cup all-purpose flour
• 4 cups milk
• 3 cups chicken broth
• 1/2 tsp onion powder
• 1/2 tsp parsley (dried)
• 4 large baked potatoes (peeled and cubed)
• 1 1/4 cups shredded Cheddar cheese (divided)
• 3/4 cup sour cream
• Salt and Pepper (to taste)
• Green onions (sliced for garnish)

Method

 

Cooking

1. Place the bacon in a large, deep skillet. Cook over medium heat until the bacon is browned and crispy.
2. Remove the bacon from the pan, leaving the grease in the pan. Crumble the bacon and set it aside.
3. In the same pan, add the onion and garlic. Sauté until tender, about 3-5 minutes. Remove from the grease and discard the leftover grease.
4. Transfer the onion and garlic to a stock pot or Dutch oven. Add butter and melt it over medium heat.
5. When the butter is melted, add flour and whisk until smooth, forming a paste. The flour will start to brown slightly.
6. Gradually whisk in the milk and chicken broth. Keep whisking until the mixture thickens.
7. Add onion powder and parsley to the pot. Stir in the cubed potatoes and bring to a boil, stirring frequently.
8. Once boiling, cover the pot, reduce heat to low, and let simmer for 10 minutes. Stir occasionally to prevent burning at the bottom.
9. After simmering, mix in half the bacon crumbles, half the cheese, and all the sour cream. Stir until well combined, then taste. Add salt and pepper to season as you prefer.
10. Continue cooking, stirring frequently, until the cheese melts into the soup.
11. Serve topped with the remaining cheese, bacon crumbles, and sliced green onions for garnish.

Notes

For extra creaminess, add a splash of heavy cream when stirring in the sour cream. Blend the soup with an immersion blender for a smoother texture. Use leftover baked potatoes to save time on prep. It can be made lighter using low-fat milk and turkey bacon, or vegetarian by omitting bacon and using vegetable broth.