Baked Potato Soup
Creamy, hearty, and loaded with classic baked potato flavors, this comforting soup is packed with tender potatoes, savory bacon, and plenty of cheese. Perfect for cold days or a cozy dinner.
Ingredients
6 slices bacon, chopped
1 medium onion, diced
3 cloves garlic, minced
4 large russet potatoes, baked, peeled, and diced
4 cups chicken broth
3 cups whole milk
½ cup sour cream
2 cups shredded cheddar cheese
¼ cup unsalted butter
¼ cup all-purpose flour
Salt and black pepper, to taste
Chopped green onions, for garnish
Instructions
Cook Bacon:
In a large pot over medium heat, cook bacon until crisp. Remove with a slotted spoon and set aside, leaving 2 tbsp drippings in the pot.
Sauté Onion & Garlic:
Add onion to the pot and cook until softened, about 5 minutes. Stir in garlic and cook 1 minute more.
Make the Base:
Stir in butter until melted. Sprinkle in flour and cook 1–2 minutes, stirring constantly. Slowly whisk in chicken broth and milk.
Add Potatoes:
Stir in diced baked potatoes. Bring to a gentle simmer and cook until potatoes are very tender, about 15 minutes.
Finish Soup:
Mash some of the potatoes in the pot for a creamier texture. Stir in sour cream, cheddar cheese, and half the cooked bacon. Season with salt and pepper.
Serve:
Ladle into bowls, topping with remaining bacon, extra cheese, and green onions. Serve hot.
Tip: For extra flavor, roast the potatoes ahead of time with olive oil, salt, and pepper before adding to the soup.
Yield: 6 servings
Total Time: ~50 minutes