Description
This creamy and comforting Baked Potato Soup features tender baked russet potatoes blended into a rich, cheesy broth with crispy bacon, garlic, and onions. Perfect for warming up on chilly days, it’s loaded with classic flavors and topped with green onions and extra cheese for an irresistible finish.
Ingredients
Scale
Potatoes
- 4 large russet potatoes (baked and scooped)
Soup Base
- 4 slices bacon (chopped)
- 1 small onion (diced)
- 2 cloves garlic (minced)
- 3 tablespoons all-purpose flour
- 3 cups whole milk
- 1 cup chicken broth
- 1/2 cup sour cream
- 1 cup shredded sharp cheddar cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon smoked paprika (optional)
Garnish
- Chopped green onions
- Extra shredded cheddar cheese
Instructions
- Bake the Potatoes: Preheat your oven to 400°F and bake the whole russet potatoes for 50–60 minutes until fork-tender. Allow them to cool slightly, then scoop out the insides and roughly mash. Set aside for later use.
- Cook the Bacon: In a large pot or Dutch oven set over medium heat, add the chopped bacon and cook until it becomes crispy. Use a slotted spoon to remove the bacon and set it aside, keeping about 1 tablespoon of the bacon fat in the pot.
- Sauté Onions and Garlic: Add the diced onion to the pot with the bacon fat and cook for 3–4 minutes until softened. Stir in the minced garlic and cook for an additional 30 seconds, releasing its aroma.
- Add Flour: Sprinkle the flour over the cooked onion and garlic mixture and cook for about 1 minute, stirring constantly to form a light roux and prevent lumps.
- Incorporate Liquids: Gradually whisk in the whole milk and chicken broth, stirring continuously until the mixture is smooth and combined.
- Simmer the Soup Base: Bring the mixture to a gentle simmer and cook for 5 minutes, stirring frequently to thicken slightly.
- Add Potatoes and Dairy: Stir in the mashed baked potatoes, sour cream, shredded cheddar cheese, salt, black pepper, and smoked paprika if using. Keep stirring until the cheese melts and the soup becomes creamy and heated through.
- Adjust Seasoning and Serve: Taste and adjust salt and pepper as needed. Ladle the hot soup into bowls and garnish with the crispy bacon, chopped green onions, and extra shredded cheese. Serve immediately and enjoy!
Notes
- For a smoother texture, you can blend part or all of the soup using an immersion blender.
- Leftover baked potatoes can be used to save time.
- Substitute all-purpose flour with gluten-free flour for a gluten-free version.
- Feel free to add extra toppings like sour cream or chopped chives for more flavor.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
