Description
This baked potato soup recipe is a rich, comforting, and flavorful dish perfect for any occasion. Creamy, savory, and packed with classic baked potato flavors like cheese and bacon, it’s a hearty meal that’s easy to prepare.
Ingredients
Scale
- 4 large russet potatoes
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 6 cups chicken or vegetable broth
- 2 cups milk (whole or skim)
- 2 cups shredded cheddar cheese
- 1 cup cooked and crumbled bacon
- 1/4 cup sour cream
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- Chopped green onions for garnish (optional)
Instructions
- Peel and cube the russet potatoes. Place them in a large pot and cover with water. Cook until tender, approximately 15-20 minutes. Drain and set aside.
- In the same pot, melt the butter over medium heat. Whisk in the flour and cook for about 2 minutes, stirring constantly until golden to make a roux.
- Gradually add the chicken or vegetable broth, whisking to prevent lumps. Bring to a gentle simmer.
- Add the cooked potatoes to the pot. Mash some of them with a fork or potato masher for added texture, creating a baked potato soup base.
- Slowly stir in the milk, mixing well. Allow the soup to simmer for about 10 minutes, stirring occasionally.
- Mix in garlic powder, onion powder, salt, and pepper. Adjust seasoning based on preference for your baked potato soup.
- Gradually stir in the cheddar cheese until melted and creamy. Add the crumbled bacon and stir to combine.
- Remove the pot from heat and stir in the sour cream for extra richness.
- Ladle the creamy baked potato soup into bowls and top with extra cheese, bacon, and chopped green onions if desired.
Notes
- For a thicker soup, mash more potatoes or add less broth. For a thinner consistency, add more broth or milk.
- Experiment with spices like smoked paprika or cayenne pepper for a subtle kick.
- Substitute bacon with sautéed mushrooms or smoked tempeh for a vegetarian version.
- Top with chili for a spicy twist or add diced tomatoes, avocado, or jalapeños for a loaded baked potato experience.
- Store in an airtight container in the fridge for 4-5 days.
- Freeze in freezer-safe containers for up to 3 months. Reheat gently on the stove.
- Red or Yukon Gold potatoes can be used as an alternative.
- Reheat gently on low heat to prevent curdling.
- Add shredded chicken or turkey for extra protein.
- Add red pepper flakes or diced jalapeños for a spicier soup.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approx. 1.5 cups)
- Calories: 380 kcal
- Sugar: N/A
- Sodium: N/A
- Fat: 18g
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: 12g
- Cholesterol: N/A