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Easy Baked Potato Soup Recipe

Easy Baked Potato Soup Recipe
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★★★★★

4.9 from 18 reviews

This easy baked potato soup is a comforting, creamy soup packed with the classic flavors of crispy bacon, cheddar cheese, and tender potatoes. Made with simple pantry ingredients, this hearty soup is perfect for cozy dinners and can be quickly prepared on the stovetop. It’s creamy, cheesy, and topped with scallions for a fresh finish, making it a family favorite for chilly days.

Ingredients

Scale

Meats

  • 6 strips bacon

Vegetables

  • 1/2 medium onion, chopped
  • 4 large Russet potatoes, diced (peeled or unpeeled)
  • 1 clove garlic, minced
  • Chopped scallions, to taste

Dairy

  • 4 cups whole milk
  • 3/4 cup grated cheddar cheese (or more to taste)
  • 3/4 cup sour cream (or more to taste)

Pantry

  • 1/4 cup flour
  • 1 cup chicken broth
  • Salt & pepper, to taste

Instructions

  1. Cook the Bacon: Cut up the bacon into small pieces using kitchen shears or a knife. Add it to a soup pot and fry over medium-high heat until crispy, about 10 minutes.
  2. Prep Vegetables: While the bacon cooks, chop the onion and dice the potatoes. Decide whether to peel the potatoes or leave them unpeeled according to your preference.
  3. Remove Bacon and Reserve Fat: Transfer the cooked bacon to a paper towel-lined plate using a slotted spoon. Leave about two tablespoons of bacon fat in the pot and discard or save the rest for another use.
  4. Sauté Onion: Add the chopped onion to the pot with the bacon fat and sauté for about 5 minutes until softened and translucent.
  5. Add Flour: Stir in the flour to the onion and cook for about one minute, stirring constantly to form a roux.
  6. Add Milk: Slowly whisk in the whole milk, making sure the flour dissolves completely to avoid lumps.
  7. Combine Broth, Garlic, and Potatoes: Add the chicken broth, minced garlic, and diced potatoes. Increase the heat to high and scrape up any browned bits from the bottom of the pot. Once the soup is nearly boiling, reduce heat to low, cover the pot slightly ajar, and let it simmer gently for 20 minutes.
  8. Prepare Toppings: While the soup cooks, grate the cheddar cheese, chop scallions, and get the sour cream ready.
  9. Mash Potatoes: Once the potatoes are very tender and falling apart, use a potato masher to mash the potatoes gently in the pot if desired. You can also leave the potatoes as chunks.
  10. Finish the Soup: Stir in the sour cream, most of the cooked bacon, and most of the cheddar cheese. Season with salt and pepper to taste. Serve bowls topped with the remaining cheddar, bacon, and chopped scallions for garnish.

Notes

  • You can leave potato skins on for added texture and nutrients if you prefer.
  • Use low-fat milk and sour cream for a lighter version of this soup.
  • Substitute vegetable broth for chicken broth to make it vegetarian and use a vegetarian bacon alternative.
  • Adjust cheese and sour cream quantities to make the soup creamier or cheesier to your liking.
  • Double the recipe to have leftovers; this soup reheats well.
  • For added flavor, sprinkle some freshly ground black pepper or smoked paprika on top.

Nutrition

Keywords: baked potato soup, easy potato soup, creamy potato soup, bacon soup, cheddar cheese soup, comfort food

Find it online: https://lucabites.com/easy-baked-potato-soup-recipe/