Description
This creamy and comforting Baked Potato Soup recipe features tender baked potatoes blended with creamy milk, sharp cheddar cheese, and crispy bacon, making it a perfect hearty meal for chilly days. It’s easy to prepare, cooked on the stovetop, and garnished with green onions and extra cheese for added flavor and texture.
Ingredients
Scale
Soup Base
- 4 large russet potatoes (baked, peeled, and roughly mashed)
- 3 cups whole milk
- 2 cups chicken broth
- 1/4 cup all-purpose flour
- 1/2 cup sour cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon smoked paprika
Flavorings and Toppings
- 4 slices bacon (chopped)
- 1 small onion (diced)
- 2 cloves garlic (minced)
- 1 cup shredded sharp cheddar cheese
- Chopped green onions for garnish
- Extra shredded cheddar cheese for garnish
Instructions
- Cook the Bacon: In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove bacon with a slotted spoon and set aside, leaving about 1 tablespoon of the bacon fat in the pot to cook the aromatics.
- Sauté Onion and Garlic: Add the diced onion to the pot and cook for 3–4 minutes until softened, then add the minced garlic and cook for another 30 seconds until fragrant, taking care not to burn the garlic.
- Make the Roux: Stir in the all-purpose flour and cook for 1 minute, stirring constantly, to form a roux which will thicken the soup.
- Add Liquids and Potatoes: Gradually whisk in the whole milk and chicken broth until the mixture is smooth. Bring to a gentle simmer and then stir in the roughly mashed baked potatoes. Cook for 10–15 minutes, stirring occasionally, until the soup thickens to a creamy consistency.
- Incorporate Cream and Cheese: Remove the pot from heat and stir in the sour cream, shredded cheddar cheese, salt, black pepper, and smoked paprika. Mix until the cheese has melted and the soup is fully combined.
- Adjust and Serve: Taste the soup and adjust seasoning if needed. Serve the soup hot, garnished with the reserved crispy bacon, chopped green onions, and extra shredded cheddar cheese.
Notes
- For a smoother texture, use an immersion blender to puree part of the soup before adding the cheese.
- You can bake the potatoes ahead of time or use leftover baked potatoes for convenience.
- To make this gluten-free, substitute the all-purpose flour with a gluten-free flour blend.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
- Calories: 420
- Sugar: 6g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 55mg
