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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.

Ingredients

Scale

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

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