Description
Baked Potato Soup is a creamy, hearty comfort dish that transforms classic baked potato flavors—cheddar, bacon, sour cream—into a rich and spoonable soup. Perfect for cold nights and cozy meals.
Ingredients
- 4 large russet potatoes, baked and cubed
- 6 slices bacon, chopped
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 3 cups chicken broth
- 2 cups whole milk or half-and-half
- 1/2 cup sour cream
- 1 1/2 cups shredded cheddar cheese
- Salt and pepper to taste
- Green onions or chives, chopped (for garnish)
Instructions
- In a large pot, cook bacon until crispy. Remove and set aside, reserving about 1 tbsp of the grease in the pot.
- Add butter to the pot and sauté onion and garlic until soft and fragrant.
- Stir in flour and cook for 1 minute to form a roux.
- Slowly whisk in chicken broth, then milk, stirring until smooth and slightly thickened.
- Add cubed baked potatoes, mashing some for a thicker texture while leaving chunks.
- Stir in sour cream and shredded cheddar cheese until melted and creamy.
- Season with salt and pepper. Simmer for 5–10 minutes to meld flavors.
- Serve hot, garnished with crispy bacon, more cheese, and green onions.
Notes
- Use leftover baked potatoes for a time-saver.
- Blend part of the soup for a creamier texture.
- Substitute Greek yogurt for sour cream for a lighter option.
- Add cayenne or smoked paprika for extra flavor.
- For vegetarian version, skip bacon and use veggie broth.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 390
- Sugar: 5g
- Sodium: 720mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 70mg
