Easy Baked Potato Soup Recipe

Introduction

This easy baked potato soup is a comforting and hearty dish perfect for chilly days. Packed with crispy bacon, tender potatoes, and creamy cheddar, it’s a flavorful meal that’s simple to prepare. Whether for a cozy dinner or a casual lunch, this soup is sure to satisfy.

Ingredients

• 6 strips bacon
• 1/2 medium onion, chopped
• 4 large Russet potatoes, diced
• 1/4 cup flour
• 4 cups whole milk
• 1 cup chicken broth
• 1 clove garlic, minced
• 3/4 cup grated cheddar cheese (or more to taste)
• Chopped scallions (to taste)
• 3/4 cup sour cream (or more to taste)
• Salt & pepper (to taste)

Instructions

1. Step 1: Cut the bacon into pieces using kitchen shears or a knife and add it to a soup pot. Fry over medium-high heat until crispy, about 10 minutes.
2. Step 2: While the bacon cooks, prepare the onion and potatoes. Peel the potatoes if you prefer, or leave the skins on after scrubbing.
3. Step 3: Remove the bacon from the pot and place on a paper towel-lined plate. Leave about two tablespoons of bacon fat in the pot, discarding or saving the rest for another use.
4. Step 4: Add the chopped onion to the pot and sauté for 5 minutes until softened.
5. Step 5: Stir in the flour and cook for about one minute to remove the raw taste.
6. Step 6: Slowly whisk in the milk until the flour is fully dissolved and the mixture is smooth.
7. Step 7: Add the chicken broth, minced garlic, and diced potatoes. Increase heat to high and scrape the bottom of the pot to loosen any browned bits. When the soup begins to boil, reduce heat, partially cover the pot, and simmer gently for 20 minutes.
8. Step 8: While the soup cooks, get the cheddar cheese, scallions, and sour cream ready for topping.
9. Step 9: Once the potatoes are very tender, mash some of them gently in the pot with a potato masher for a creamier texture, or leave them whole if you prefer.
10. Step 10: Stir in the sour cream, most of the cheddar cheese, and the cooked bacon (reserving some for garnish). Season the soup with salt and pepper to taste.
11. Step 11: Serve the soup hot, topped with chopped scallions, remaining cheddar, and bacon pieces.

Tips & Variations

• Use smoked bacon for a deeper, smoky flavor.
• Swap the whole milk for half-and-half or heavy cream for a richer soup.
• Add a pinch of smoked paprika or cayenne pepper for a mild kick.
• Leave the potato skins on for extra texture and nutrients.
• For a vegetarian version, omit the bacon and use vegetable broth instead of chicken broth.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium heat, stirring occasionally to prevent sticking. You may need to add a splash of milk to loosen the soup as it reheats.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup ahead of time?

Yes, the soup keeps well and flavors develop nicely when made ahead. Just store it properly and reheat gently before serving.

Can I freeze baked potato soup?

Freezing is possible but not ideal. Dairy-based soups can separate when frozen and thawed. If you do freeze it, stir well when reheating and consider adding fresh sour cream or cheese to refresh the texture.

Easy Baked Potato Soup Recipe

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★★★★★

4.6 from 725 reviews

This Easy Baked Potato Soup is a creamy, comforting dish loaded with tender potatoes, crispy bacon, sharp cheddar, and tangy sour cream. Perfect for a cozy meal, it combines sautéed onions and garlic with a rich milk and chicken broth base, finished with fresh scallions for a burst of flavor. Simple ingredients and straightforward steps make this soup an ideal home-cooked classic.

• Author: Natalie
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

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Soup Base

• 6 strips bacon
• 1/2 medium onion, chopped
• 4 large Russet potatoes, diced
• 1/4 cup all-purpose flour
• 4 cups whole milk
• 1 cup chicken broth
• 1 clove garlic, minced

Toppings and Garnishes

• 3/4 cup grated cheddar cheese (plus extra for topping)
• Chopped scallions, to taste
• 3/4 cup sour cream (plus extra for taste)
• Salt and pepper, to taste

Instructions

1. Cook the Bacon: Cut the bacon into pieces using kitchen shears or a knife. Add to a soup pot and fry over medium-high heat until crispy, about 10 minutes. Remove bacon and drain on paper towels, leaving about 2 tablespoons of bacon fat in the pot.
2. Prepare Vegetables: While the bacon cooks, chop the onion and dice the potatoes. You can peel the potatoes or leave the skins on based on preference.
3. Sauté Onion: Over medium heat, add the chopped onion to the bacon fat in the pot. Cook for about 5 minutes until translucent and softened.
4. Add Flour: Stir in the flour and cook for about 1 minute to form a roux, ensuring the flour is fully coated and cooked to remove raw taste.
5. Incorporate Milk: Slowly whisk in the milk until the flour dissolves completely, creating a smooth mixture.
6. Add Broth and Potatoes: Pour in the chicken broth, add the minced garlic and diced potatoes. Increase heat to high and scrape up any browned bits from the bottom of the pot.
7. Simmer Soup: When the soup approaches boiling, reduce heat to low and cover the pot with the lid slightly ajar. Let simmer gently for 20 minutes, until potatoes are very tender.
8. Prepare Toppings: While the soup simmers, grate cheddar cheese, chop scallions, and measure sour cream.
9. Mash Potatoes (Optional): Once potatoes are soft, use a potato masher to mash some of the potatoes directly in the pot for a thicker texture, or leave chunks intact if preferred.
10. Finish Soup: Stir in sour cream, most of the cheddar cheese, and most of the cooked bacon. Season with salt and pepper to your liking.
11. Serve: Ladle soup into bowls and top with the remaining cheddar, bacon, and chopped scallions for a flavorful finish.

Notes

• You can leave the potato skins on for added texture and nutrients if desired.
• Use low-fat milk or half-and-half for a lighter soup alternative.
• For a vegetarian version, omit bacon and use vegetable broth instead of chicken broth.
• Adjust cheese and sour cream quantities to taste for creaminess and tang.
• Soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.

Keywords: Baked Potato Soup, Creamy Potato Soup, Easy Soup Recipe, Comfort Food, Bacon Potato Soup, Cheddar Potato Soup