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Easy Baked Potato Soup Recipe

Easy Baked Potato Soup Recipe
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★★★★★

4.8 from 12 reviews

This Easy Baked Potato Soup is a creamy, comforting dish packed with the classic flavors of crispy bacon, hearty potatoes, sharp cheddar cheese, and tangy sour cream. It’s a simple one-pot recipe perfect for chilly days, delivering a rich and satisfying meal that’s easy to prepare and sure to please the whole family.

Ingredients

Scale

Soup Base

  • 6 strips bacon
  • 1/2 medium onion, chopped
  • 4 large Russet potatoes, diced
  • 1/4 cup all-purpose flour
  • 4 cups whole milk
  • 1 cup chicken broth
  • 1 clove garlic, minced

Toppings and Finish

  • 3/4 cup grated cheddar cheese (or more to taste)
  • Chopped scallions (to taste)
  • 3/4 cup sour cream (or more to taste)
  • Salt and pepper to taste

Instructions

  1. Cook Bacon: Cut the bacon into small strips using kitchen shears and place in a soup pot. Fry over medium-high heat until crispy, about 10 minutes. Once done, transfer bacon to a paper towel-lined plate, leaving about two tablespoons of bacon fat in the pot.
  2. Sauté Onion: Add chopped onion to the pot with the reserved bacon fat. Sauté for 5 minutes until softened and fragrant.
  3. Add Flour: Stir in the flour and cook for about one minute to remove the raw taste and create a roux base for thickening the soup.
  4. Incorporate Milk: Slowly whisk in the whole milk until the flour has fully dissolved and the mixture is smooth.
  5. Add Broth, Garlic, and Potatoes: Stir in the chicken broth, minced garlic, and diced potatoes. Increase heat to high and scrape up any browned bits from the pot bottom. When the soup nears boiling, reduce heat to low, cover the pot with the lid slightly ajar, and let it simmer gently for 20 minutes until potatoes are tender.
  6. Mash Potatoes (Optional): Once potatoes are tender, use a potato masher directly in the pot to mash some of the potatoes for a thicker consistency, or leave them whole depending on your preferred texture.
  7. Finish Soup: Stir in the sour cream, most of the cheddar cheese, and cooked bacon strips (reserving some for garnish). Season with salt and pepper to taste.
  8. Serve: Ladle the soup into bowls and top with chopped scallions, remaining cheddar cheese, and reserved crispy bacon for garnish.

Notes

  • You can leave the potato peels on for added texture and nutrients if preferred.
  • Adjust the amount of sour cream and cheddar cheese based on your desired creaminess and cheesiness.
  • For a vegetarian version, substitute vegetable broth for chicken broth and omit bacon.
  • Use low-fat milk and reduced-fat sour cream to lower fat content if desired.
  • Leftover soup can be stored in the refrigerator for up to 3 days and reheated gently on the stove.

Nutrition

Keywords: baked potato soup, creamy potato soup, bacon potato soup, easy soup recipe, comfort food, cheddar potato soup

Find it online: https://cookwithruby.com/easy-baked-potato-soup-recipe/