Description
This comforting Baked Potato Soup is a creamy, hearty dish perfect for chilly days. Made with tender baked russet potatoes, crispy bacon, sharp cheddar cheese, and a luscious blend of milk and chicken broth, it offers a rich and satisfying flavor with a velvety texture. Topped with green onions and extra cheese, this soup is a classic American favorite that’s easy to prepare on the stovetop, making it an ideal meal for family dinners or gatherings.
Ingredients
Scale
Soup Base
- 4 large russet potatoes (baked, peeled, and diced)
- 6 slices bacon (cooked and crumbled)
- 1 small yellow onion (diced)
- 2 cloves garlic (minced)
- ¼ cup all-purpose flour
- 4 cups whole milk
- 1 cup chicken broth
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon smoked paprika (optional)
Dairy & Toppings
- 1 cup shredded sharp cheddar cheese
- ½ cup sour cream
- 2 tablespoons chopped green onions (for garnish)
Instructions
- Cook Bacon: In a large pot over medium heat, cook the diced bacon until crispy. Remove with a slotted spoon and set aside, leaving about 1 tablespoon of bacon fat in the pot for sautéing the vegetables.
- Sauté Aromatics: Add the diced yellow onion to the pot and sauté for 3–4 minutes until softened and translucent. Stir in the minced garlic and cook for an additional 30 seconds to release its aroma.
- Make Roux: Sprinkle the all-purpose flour over the onions and garlic, stirring constantly for 1–2 minutes. This creates a roux which will help thicken the soup.
- Add Liquids: Slowly whisk in the whole milk and chicken broth until smooth, ensuring no lumps remain. Bring the mixture to a gentle simmer over medium heat.
- Thicken Soup: Cook the milk and broth mixture for 5–6 minutes, stirring frequently until it slightly thickens to a creamy consistency.
- Add Potatoes & Seasoning: Stir in the diced baked potatoes, salt, black pepper, and smoked paprika if using. Let the soup simmer for another 5–7 minutes to meld flavors.
- Mash Potatoes: Gently mash some of the potatoes in the pot with a spoon or potato masher to achieve a creamier texture without losing all the chunky potato pieces.
- Finish with Cheese & Sour Cream: Stir in the shredded sharp cheddar cheese and sour cream until they are fully melted and blended into the soup. Taste and adjust seasoning if needed.
- Serve: Ladle the soup into bowls and top with the reserved crispy bacon, chopped green onions, and extra cheese if desired. Serve hot for best flavor and comfort.
Notes
- You can bake the potatoes a day in advance to save time when preparing the soup.
- For a smoother texture, blend part or all of the soup with an immersion blender before adding the toppings.
- Use gluten-free flour if you need this soup to be gluten free.
- Leftovers keep well refrigerated for 3-4 days and reheat gently on the stovetop or in the microwave.
