Ah, creamy, comforting Baked Potato Soup — perfect for cozy days when you want all the flavors of loaded baked potatoes in a warm bowl! Here’s a rich, cheesy, and hearty recipe:
🥔 Baked Potato Soup
Serves: 6 | Prep Time: 15 mins | Cook Time: 40 mins
🛒 Ingredients:
-
4 large baking potatoes (Russet works best)
-
6 slices bacon, chopped
-
1 medium onion, diced
-
3 cloves garlic, minced
-
4 cups chicken broth (or vegetable broth)
-
1 cup heavy cream (or half-and-half)
-
2 cups shredded cheddar cheese
-
½ cup sour cream
-
3 tbsp all-purpose flour
-
Salt and pepper, to taste
-
3 green onions, chopped (for garnish)
-
Extra shredded cheddar and bacon bits for topping
👩🍳 Instructions:
1. Bake the Potatoes
-
Preheat oven to 400°F (200°C).
-
Prick potatoes with a fork and bake directly on oven rack for about 45–60 minutes until tender.
-
Once cool enough to handle, peel and dice the potatoes (or mash slightly for creamier texture).
2. Cook Bacon & Veggies
-
In a large pot, cook chopped bacon over medium heat until crisp. Remove bacon bits and set aside, leaving the rendered fat in the pot.
-
Add diced onion to the bacon fat and sauté until translucent, about 5 minutes.
-
Add garlic and cook 1 minute more.
3. Make the Soup Base
-
Sprinkle flour over onions and garlic, stir constantly for 2 minutes to cook the flour.
-
Gradually whisk in chicken broth to avoid lumps. Bring to a simmer and cook until slightly thickened.
4. Add Potatoes & Cream
-
Stir in diced potatoes and simmer 10 minutes.
-
Add heavy cream, shredded cheddar, sour cream, salt, and pepper. Stir until cheese melts and soup is creamy.
5. Serve
-
Ladle soup into bowls.
-
Top with reserved bacon bits, chopped green onions, and extra cheese if desired.
🍽️ Tips:
-
For extra creaminess, use an immersion blender to puree part of the soup before adding cheese.
-
Swap cheddar for a mix of cheddar and Gruyère for a deeper flavor.
-
Add corn kernels or chives for a fresh twist.
Want a slow cooker version or a dairy-free adaptation?
