Description
This rich and creamy baked potato soup is a comforting classic featuring tender russet potatoes blended into a savory broth with bacon, cheddar cheese, and sour cream. Perfect for chilly days, it combines smoky and cheesy flavors with a velvety texture, topped with crispy bacon bits and fresh green onions for an irresistible meal.
Ingredients
Scale
Vegetables & Aromatics
- 4 large russet potatoes (baked, cooled, and peeled)
- 1 small onion (chopped)
- 3 cloves garlic (minced)
- Chopped green onions for garnish
Meat
- 4 slices bacon (chopped)
Liquids & Dairy
- 3 cups milk
- 2 cups chicken broth
- 1/2 cup sour cream
- 1 cup shredded cheddar cheese
Pantry & Spices
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon smoked paprika (optional)
Instructions
- Cook the Bacon: In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Use a slotted spoon to remove the bacon pieces and set them aside, leaving about 1 tablespoon of bacon fat in the pot to add flavor to the soup.
- Sauté the Aromatics: Add the chopped onion to the pot and cook over medium heat until softened, about 5 minutes. Stir in the minced garlic and cook for another 1 minute until fragrant.
- Make the Roux: Sprinkle the flour over the onions and garlic, stirring constantly for 1–2 minutes to form a roux which will help thicken the soup.
- Add Liquids: Gradually whisk in the milk and chicken broth, ensuring the mixture is smooth. Bring the soup to a gentle simmer to start thickening.
- Add Potatoes: Roughly mash the baked potatoes and add them to the pot. Stir well to combine with the soup base, then let it simmer for 10–15 minutes until the soup thickens.
- Finish the Soup: Stir in the sour cream, shredded cheddar cheese, salt, black pepper, and smoked paprika if using. Cook for another 2–3 minutes until the cheese fully melts and the soup is creamy.
- Serve: Ladle the hot soup into bowls and top with the crispy bacon pieces and chopped green onions for garnish. Enjoy immediately while warm.
Notes
- For extra creaminess, blend part of the soup before adding the sour cream and cheese.
- You can bake the potatoes the day before to save time when preparing the soup.
- Adjust seasoning to taste, adding more salt or pepper if desired.
- This soup can be made vegetarian by substituting vegetable broth for chicken broth and omitting bacon.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
- Calories: 410
- Sugar: 5g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 50mg
