Description
This creamy and comforting Baked Potato Soup is packed with the hearty flavors of russet potatoes, crispy bacon, sharp cheddar, and a touch of sour cream. Perfect for chilly days, this soup combines rich textures and classic ingredients for a satisfying meal that’s easy to prepare on the stovetop.
Ingredients
Scale
Soup Base
- 4 large russet potatoes (baked, peeled, and diced)
- 1 small onion (diced)
- 2 cloves garlic (minced)
- 1/4 cup all-purpose flour (or gluten-free flour for gluten-free option)
- 4 cups milk
- 2 cups chicken broth
- 1/2 cup sour cream
- 1/2 cup shredded cheddar cheese
- Salt and pepper to taste
Toppings
- 6 slices bacon (chopped)
- 1/4 cup chopped green onions
- Extra shredded cheddar cheese (optional)
Instructions
- Cook the Bacon and Onions: In a large pot or Dutch oven over medium heat, cook the chopped bacon until crispy. Remove the bacon with a slotted spoon and set aside, leaving about 2 tablespoons of bacon fat in the pot. Add the diced onion to the pot and cook until soft and translucent, approximately 5 minutes. Then stir in the minced garlic and cook for an additional 1 minute to release its aroma.
- Make the Roux and Add Liquids: Sprinkle the flour over the onion and garlic mixture, stirring constantly to create a roux. Cook for 1 to 2 minutes to eliminate the raw flour taste and slightly thicken the base. Slowly whisk in the milk and chicken broth, ensuring the mixture stays smooth without lumps. Bring the soup to a gentle simmer and cook for 5 to 7 minutes until it thickens slightly.
- Add Potatoes and Finish the Soup: Stir in the diced baked potatoes. Use a potato masher or the back of a spoon to gently break down some of the potatoes into smaller pieces to create a creamy texture while leaving some chunks for bite and visual interest. Mix in the sour cream and shredded cheddar cheese until melted and fully combined. Season with salt and pepper to your preference.
- Serve and Garnish: Ladle the soup into bowls while hot. Top with the reserved crispy bacon, extra shredded cheddar, and chopped green onions as desired. Serve immediately for best flavor and texture.
Notes
- Bake the potatoes ahead of time to reduce preparation time when making the soup.
- For a smoother, creamier soup, blend part of the soup with an immersion blender before adding the sour cream and cheese.
- Substitute plain Greek yogurt for sour cream to add a tangier flavor and extra protein.
- Use gluten-free flour to make this recipe gluten-free.
- Leftovers keep well in the fridge for up to 3 days and reheat gently on the stovetop.
