Baked Potato Soup
This soup is rich, hearty, and full of everything we love about loaded baked potatoes: tender potato chunks, smoky bacon, melty cheese, and a swirl of sour cream.
Equipment
- Large Soup Pot or Dutch Oven
- Medium saucepan (optional)
- Potato masher or immersion blender
- Ladle
- Wooden Spoon or Silicone Spatula
- Knife and Cutting Board
Ingredients
For the Soup Base
- 4 large russet potatoes baked and peeled
- 4 slices bacon chopped
- 1 small yellow onion diced
- 2 cloves garlic minced
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 3 cups chicken broth
- 2 cups whole milk
- 1 cup heavy cream
- Salt and black pepper to taste
For the Add-ins & Toppings
- 1 ½ cups shredded sharp cheddar cheese
- ½ cup sour cream
- 2 green onions thinly sliced
- Extra bacon bits for garnish (optional)
- Extra cheese for topping (optional)
Instructions
Step 1: Bake the Potatoes
- Preheat your oven to 400°F (200°C).
- Scrub the potatoes clean, then pierce each one a few times with a fork.
- Place directly on the oven rack or on a baking sheet and bake for 45–60 minutes, until fork-tender.
- Let them cool slightly, then peel off the skins and roughly mash with a fork. Set aside.
- Pro Tip: Baking the potatoes instead of boiling gives them a deeper, slightly roasted flavor that really shines in the soup.
Step 2: Cook the Bacon
- In a large soup pot or Dutch oven over medium heat, add the chopped bacon.
- Cook for 6–8 minutes until crispy and browned.
- Use a slotted spoon to transfer the bacon to a paper towel-lined plate. Leave about 2 tablespoons of bacon fat in the pot.
- Pro Tip: Don’t drain all the bacon fat—it adds amazing flavor to the base of the soup!
Step 3: Sauté the Aromatics
- Add the butter to the pot with the reserved bacon fat and let it melt.
- Stir in the diced onion and cook for 4–5 minutes until soft and translucent.
- Add the minced garlic and cook for 30 seconds until fragrant.
Step 4: Make the Roux
- Sprinkle in the flour and stir well to coat the onions.
- Cook for 1–2 minutes, stirring constantly—it should look like a thick paste.
- Slowly pour in the chicken broth while whisking to combine smoothly.
- Pro Tip: Whisk continuously while adding broth to prevent lumps and ensure a smooth soup base.
Step 5: Add Dairy and Potatoes
- Stir in the milk and heavy cream, then bring the mixture to a gentle simmer.
- Add the mashed baked potatoes and stir well to combine.
- Let it simmer for about 10 minutes, stirring occasionally to prevent sticking.
- Pro Tip: If you like a smoother soup, blend half the mixture using an immersion blender or transfer a portion to a regular blender.
Step 6: Stir in the Good Stuff
- Add the shredded cheddar cheese and stir until fully melted and creamy.
- Mix in the sour cream and season with salt and black pepper to taste.
- Fold in half of the cooked bacon, saving the rest for garnish.
Step 7: Serve and Top
- Ladle the soup into bowls while hot.
- Top with extra bacon bits, green onions, shredded cheese, or even a dollop of sour cream.
- Serve with crusty bread or a side salad if desired.
- Pro Tip: The soup thickens as it sits—add a splash of broth or milk to thin it out when reheating leftovers.
Notes
Nutritional Value (per serving)
- Calories: ~450–500 kcal
- Protein: ~12–15g
- Fat: ~25–30g
- Carbohydrates: ~40–45g
- Fiber: ~3g
- Sugar: ~4g
- Sodium: ~700–900mg