Description
This Baked Potato Soup is the ultimate comfort food, boasting a creamy, hearty texture with all the flavors of a classic loaded baked potato. Packed with tender potatoes, crisp bacon, sharp cheddar, and finished with fresh green onions, it’s perfect for chilly nights or cozy family dinners.
Ingredients
Units
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For the Soup Base
- 4 large russet potatoes, scrubbed and baked
- 4 tablespoons unsalted butter
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups low-sodium chicken broth
- 2 cups whole milk
- 1 cup heavy cream
- 1 teaspoon kosher salt (plus more to taste)
- 1/2 teaspoon freshly ground black pepper
For Topping & Garnish
- 6 slices bacon, cooked and crumbled
- 1 1/2 cups shredded sharp cheddar cheese, divided
- 1/2 cup sour cream
- 2 green onions, thinly sliced
Instructions
- Bake the Potatoes: Preheat your oven to 400°F (205°C). Prick the potatoes with a fork, then place them directly on the oven rack. Bake for 50-60 minutes until completely tender. Allow to cool, then scoop out the flesh and roughly mash. Discard the skins or save them for another use.
- Cook the Bacon: While the potatoes bake, cook the bacon in a large pot or Dutch oven over medium heat until crispy. Transfer to a plate lined with paper towels. Drain most of the fat, leaving about 1 tablespoon in the pot.
- Sauté Aromatics: Add butter to the pot. Sauté the diced onion for 3-4 minutes until translucent, then add the minced garlic and cook for another 30 seconds until fragrant.
- Make the Roux: Sprinkle flour over the onions and garlic, stirring constantly for about 1 minute until the flour is golden and well incorporated. This helps thicken the soup.
- Add Liquids: Gradually whisk in chicken broth, stirring constantly to avoid lumps. Add milk and heavy cream. Bring to a gentle simmer.
- Add Potatoes and Simmer: Stir in the mashed baked potatoes. Let the soup simmer for 10-15 minutes, stirring occasionally, until thickened and creamy.
- Season & Blend: Season with salt and pepper. For a smoother soup, use an immersion blender to puree to your desired consistency, or leave some chunks for a more rustic texture.
- Add Cheese & Sour Cream: Stir in 1 cup shredded cheddar and the sour cream, mixing until completely melted and smooth. Turn off the heat.
- Serve: Ladle the soup into bowls. Top each bowl with crumbled bacon, a sprinkle of cheddar cheese, and fresh green onions. Serve hot and enjoy!
Notes
- For extra flavor, bake the potatoes a day ahead and refrigerate; cold potatoes are easier to handle.
- Substitute vegetable broth for chicken broth to make it vegetarian. Omit bacon or use your preferred vegetarian bacon alternative.
- Leftovers keep well in the fridge for up to 4 days. Reheat gently to avoid scorching.
- Soup will thicken as it cools; add a splash of milk when reheating if needed.
- For a lighter version, use half-and-half instead of heavy cream and swap some butter for olive oil.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 460
- Sugar: 5g
- Sodium: 950mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 75mg
