Hey there! If you’re like me, a warm, comforting bowl of Baked Potato Soupjust hits the spot, especially when the weather cools down. Whipping up this creamy delight in under an hour makes it a weeknight favorite in my house. I often find myself making this recipe after a long day of errands when the family is debating what to eat. It’s not just easy; it’s pure comfort in a spoon. Plus, the best part? You likely already have most of the ingredients in your kitchen. For another easy dinner idea, check out my Crescent Roll Breakfast Recipes.
Why you’ll love this recipe
Thisbaked potato soupis everything you crave in a cozy meal—it’s creamy, cheesy, and chock-full of hearty potatoes with a sprinkle of bacon. It’s like a hug in a bowl! You’ll enjoy its simple preparation—most of the cooking time is hands-off, giving you time to unwind. Perfect for those nights when you’re juggling homework and laundry but still want to put a hearty meal on the table.
Ingredients
- 6 strips of bacon
- 1/2 medium onion, chopped
- 4 large Russet potatoes, diced
- 1/4 cup flour
- 4 cups whole milk
- 1 cup chicken broth
- 1 clove garlic, minced
- 3/4 cup grated cheddar cheese (or more, if you like!)
- Chopped scallions to taste
- 3/4 cup sour cream (or more, if you prefer)
- Salt & pepper to taste
Step-by-step instructions
Fry the bacon: Cut up the bacon and add it to a soup pot. Fry over medium-high heat until crispy (about 10 minutes). Meanwhile, prep your onion and potatoes.
Sauté the onions: After frying, take the bacon out and transfer it to a paper towel-lined plate. Leave about two tablespoons of bacon fat in the pot. Add the onion and sauté for 5 minutes until soft and fragrant.
Make the roux: Stir in the flour with the sautéed onions and cook for about a minute—the flour will absorb the fat. Gradually whisk in the milk until the flour dissolves completely without clumps.
Add the base ingredients: Stir in the chicken broth, garlic, and diced potatoes. Increase the heat to high, scraping up any browned bits from the pot’s bottom. As the soup approaches a boil, reduce the heat. Cover it slightly ajar and let it simmer for 20 minutes—enough time to relax a bit!
Mash & blend: Once the potatoes are tender, you can slightly mash them in the pot for a thicker texture. Stir in the sour cream, most of the cheddar, and bacon—reserve some for topping.
Season and serve: Add salt and pepper to taste. Top each bowl with scallions, remaining cheddar, and bacon for a delightful finish.
Recipe tips & variations
- Bacon substitutes: If bacon isn’t your thing, try turkey bacon or even pancetta for a different twist.
- Vegetable boost: Add in some chopped celery or carrots when sautéing onions for added texture and nutrients.
- Creamier texture: Blend the soup using an immersion blender for an ultra-smooth version.
Storage & reheating
Got leftovers? Store any extra soup in an airtight container in the fridge for up to 4 days. I find that the flavor deepens as it sits, so don’t shy away from making extra! For reheating, gently warm it in a pot over medium heat, stirring occasionally until it’s all warm and cozy again.
FAQs
Can I freeze baked potato soup?
Yes, you can! Let it cool completely, and freeze it in airtight containers for up to 3 months. Thaw in the fridge overnight before reheating gently on the stove.
Can I use something other than Russet potatoes?
Certainly! Yukon Gold potatoes work well, giving a slightly different texture and flavor.
Is there a way to make this soup lighter?
You can substitute the whole milk with 2% milk or a milk alternative and use less cheese if desired.
What if I don’t have sour cream?
Greek yogurt is an excellent substitute for sour cream, adding creaminess and a little tang.
Recipes you may like
- Breakfast Potatoes Recipe: Easy & Crispy
- Breakfast Pizza Recipe: Easy & Cheesy
- Crescent Roll Breakfast Recipes
Enjoy your soup and be sure to share your thoughts in the comments! I love hearing how you spice things up or put your own spin on it.
Baked Potato Soup
- Total Time: 45 minutes
- Yield: 6 servings 1x
Description
Comforting baked potato soup that’s creamy, cheesy, and full of hearty potatoes.
Ingredients
- 6 strips bacon
- 1/2 medium onion, chopped
- 4 large Russet potatoes, diced
- 1/4 cup flour
- 4 cups whole milk
- 1 cup chicken broth
- 1 clove garlic, minced
- 3/4 cup grated cheddar cheese
- Chopped scallions to taste
- 3/4 cup sour cream
- Salt & pepper to taste
Instructions
- Cut up the bacon and add it to a soup pot. Fry over medium-high heat until crispy (about 10 minutes). Meanwhile, prep your onion and potatoes.
- After frying, take the bacon out and transfer it to a paper towel-lined plate. Leave about two tablespoons of bacon fat in the pot. Add the onion and sauté for 5 minutes until soft and fragrant.
- Stir in the flour with the sautéed onions and cook for about a minute. Gradually whisk in the milk until the flour dissolves completely without clumps.
- Stir in the chicken broth, garlic, and diced potatoes. Increase the heat to high, scraping up any browned bits from the pot’s bottom. As the soup approaches a boil, reduce the heat. Cover it slightly ajar and let it simmer for 20 minutes.
- Once the potatoes are tender, you can slightly mash them in the pot for a thicker texture. Stir in the sour cream, most of the cheddar, and bacon—reserve some for topping.
- Add salt and pepper to taste. Top each bowl with scallions, remaining cheddar, and bacon.
Notes
- Bacon substitutes: If bacon isn’t your thing, try turkey bacon or even pancetta.
- Vegetable boost: Add in some chopped celery or carrots when sautéing onions for added texture and nutrients.
- Creamier texture: Blend the soup using an immersion blender for an ultra-smooth version.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 50mg