Description
Indulge in the rich and comforting flavors of this hearty Baked Potato Soup. Creamy and loaded with bacon, cheddar cheese, and sour cream, this soup is the perfect choice for a cozy meal.
Ingredients
Scale
Baked Potatoes:
- 4 large russet potatoes, baked and scooped
Soup Base:
- 6 slices bacon, chopped
- 1 small onion, diced
- 2 cloves garlic, minced
- ¼ cup all-purpose flour
- 4 cups whole milk
- 1 cup chicken broth
Additional Ingredients:
- 1 cup shredded cheddar cheese
- ½ cup sour cream
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon smoked paprika
- Optional: chopped green onions, extra cheese, and sour cream for topping
Instructions
- Bake the Potatoes: Preheat oven to 400°F. Bake potatoes for about 1 hour until tender. Scoop out the flesh and roughly mash. Set aside.
- Cook Bacon: In a large pot over medium heat, cook bacon until crisp. Remove and drain on paper towels. Leave 1 tablespoon of grease in the pot.
- Sauté Onion and Garlic: Add onion to the pot and cook until soft, about 5 minutes. Stir in garlic and cook for 30 seconds.
- Make Roux: Sprinkle in flour and whisk for 1 minute. Slowly whisk in milk and chicken broth until smooth. Simmer for 5–7 minutes.
- Finish Soup: Add mashed potatoes, cheddar, sour cream, salt, pepper, and paprika. Stir until cheese melts and soup is creamy. Adjust seasoning.
- Serve: Top with bacon, green onions, extra cheese, and sour cream.
Notes
- For a smoother texture, blend part of the soup before adding cheese.
- Leftover baked potatoes work well or use microwaved potatoes for convenience.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 390
- Sugar: 6g
- Sodium: 570mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 55mg
