Description
A creamy, soul-soothing baked potato soup that turns humble pantry ingredients into the ultimate comfort meal. Perfect for cold nights and cozy family dinners.
Ingredients
Scale
- 4 large russet potatoes, baked and peeled
- 6 slices bacon, cooked and crumbled
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1/3 cup all-purpose flour
- 4 cups chicken or vegetable broth
- 2 cups whole milk or half-and-half
- 1/2 cup sour cream
- 1 1/2 cups shredded sharp cheddar cheese
- Salt and black pepper to taste
- Optional toppings: chopped green onions, more cheese, extra bacon
Instructions
- Preheat oven to 400°F. Pierce potatoes with a fork and bake directly on rack for 45–60 minutes until tender. Cool, peel, and cube.
- In a Dutch oven, cook bacon until crisp. Remove and drain on paper towels. Leave 2 tablespoons of fat in the pot.
- Sauté diced onion in bacon fat until soft (about 5 minutes). Add garlic and cook 1 minute more.
- Sprinkle in flour, whisk constantly for 1 minute to form a paste.
- Slowly whisk in broth, then milk. Simmer until thickened, about 10–15 minutes.
- Stir in cubed potatoes. Use a potato masher to mash some pieces while leaving others chunky.
- Remove from heat and stir in cheese and sour cream until smooth and melted.
- Season with salt and pepper. Serve hot with toppings.
Notes
Bake your potatoes for better flavor. Sauté onions in bacon fat for rich depth. Let soup simmer longer to thicken if needed. Try adding corn, broccoli, or shredded chicken for variety.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 4g
- Sodium: 750mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 55mg
Keywords: baked potato soup, creamy soup, comfort food, bacon soup, easy dinner