Description
This creamy and comforting Baked Potato Soup is a hearty dish made with baked russet potatoes, crispy bacon, sautéed onions, and garlic, all simmered together with milk and chicken broth. Topped with cheddar cheese, sour cream, and green onions, it’s a perfect soup for a cozy meal any day of the year.
Ingredients
Scale
Soup Base
- 4 large russet potatoes (baked, peeled, and roughly mashed)
- 4 slices bacon (chopped)
- 1 small onion (finely chopped)
- 3 cloves garlic (minced)
- 3 tablespoons all-purpose flour
- 4 cups whole milk
- 1 cup chicken broth
- 1/2 cup sour cream
- 1/2 cup shredded cheddar cheese
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon smoked paprika (optional)
For Garnish
- 2 green onions (sliced)
- Extra cheddar cheese
- Extra sour cream
Instructions
- Cook the Bacon: In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Once done, remove the bacon and place it on a paper towel-lined plate to drain excess fat. Reserve about 1 tablespoon of the bacon fat in the pot.
- Sauté Aromatics: Add the finely chopped onion to the pot with the reserved bacon fat. Cook for 3–4 minutes until the onion is soft and translucent. Stir in the minced garlic and cook for another 30 seconds until fragrant.
- Create Roux: Sprinkle the all-purpose flour over the onion and garlic mixture. Whisk constantly for 1–2 minutes, cooking off the raw flour taste and forming a roux that will thicken the soup.
- Add Liquids and Potatoes: Slowly pour in the whole milk and chicken broth while whisking continuously to prevent lumps. Bring the mixture to a gentle simmer. Stir in the roughly mashed baked potatoes until fully combined.
- Simmer the Soup: Let the soup simmer for 10–15 minutes, stirring occasionally, so it thickens and the flavors meld nicely.
- Finish the Soup: Stir in the sour cream, shredded cheddar cheese, salt, black pepper, and smoked paprika if desired. Adjust seasoning to taste, ensuring a creamy and flavorful soup.
- Serve and Garnish: Ladle the hot soup into bowls and top with the reserved crispy bacon, additional cheddar cheese, sliced green onions, and a dollop of sour cream if desired for a rich finishing touch.
Notes
- For a smoother texture, you can blend part or all of the soup before adding the final mix-ins.
- Leftover baked potatoes work perfectly for this recipe, but microwaving potatoes is a quicker alternative.
- To make this soup gluten-free, substitute the all-purpose flour with a gluten-free flour blend.
- If you want a vegetarian version, substitute bacon and chicken broth with vegetarian alternatives.
