Description
This rich and creamy Baked Potato Soup is a comforting American classic made with tender baked russet potatoes, crispy bacon, sharp cheddar cheese, and a velvety broth thickened with a buttery roux. Perfect for chilly days, this stovetop soup is loaded with flavor from sautéed onions and garlic, finished with a touch of smoky paprika and garnished with green onions for freshness.
Ingredients
Scale
Soup Base
- 4 large russet potatoes, baked and peeled
- 6 slices bacon, chopped
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 4 tablespoons butter
- 1/4 cup all-purpose flour
- 4 cups milk
- 2 cups chicken broth
Cheese and Cream
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
Seasonings and Garnish
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon smoked paprika (optional)
- Chopped green onions for garnish
Instructions
- Cook Bacon: In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove with a slotted spoon and set aside, leaving about 2 tablespoons of bacon fat in the pot.
- Sauté Onion and Garlic: Add the diced onion to the pot and sauté until soft and translucent, about 5 minutes. Stir in the minced garlic and cook for another 30 seconds, releasing their flavors.
- Make Roux: Add the butter and let it melt completely in the pot. Sprinkle in the all-purpose flour and whisk constantly for 1–2 minutes to form a roux, which will thicken the soup.
- Add Liquids: Slowly pour in the milk and chicken broth while whisking continuously to prevent lumps, stirring until the mixture is smooth and begins to thicken.
- Add Potatoes: Crumble or lightly mash the baked potatoes directly into the soup. Stir to combine and break up the potatoes for texture.
- Incorporate Cheese and Cream: Stir in the shredded cheddar cheese, sour cream, salt, black pepper, and smoked paprika if using. Simmer gently for 10–15 minutes, stirring occasionally until the soup thickens.
- Adjust and Serve: Taste and adjust seasoning if needed. Serve the soup hot, topped with crispy bacon pieces and chopped green onions for garnish.
Notes
- You can bake the potatoes ahead of time or microwave them for a quicker option.
- For a smoother texture, blend part of the soup before adding the toppings.
- Substitute heavy cream for milk if you want an extra rich soup.
- Use Greek yogurt instead of sour cream for a lighter version.
- This soup can be made nut-free by default using the listed ingredients.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
