Description

Baked Potato Soup is the ultimate comfort food—rich, velvety, and loaded with everything you love about a fully-loaded baked potato. We're talking crispy bacon, sharp cheddar cheese, buttery potatoes, green onions, and a touch of sour cream all swirled into a creamy soup base that hugs your soul with every bite.

This soup is perfect for cozy weeknight dinners, chilly fall or winter nights, or anytime you’re craving a hearty, filling dish. It’s easy to make from scratch and customizable with your favorite baked potato toppings. Serve it with a crusty loaf of bread or a crisp side salad for a full meal that’ll keep everyone happy.

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Ingredients

(Serves 6)

• 4 large russet potatoes, baked and peeled
• 6 slices bacon, chopped
• 1 small onion, diced
• 2 cloves garlic, minced
• ¼ cup unsalted butter
• ¼ cup all-purpose flour
• 4 cups whole milk
• 2 cups chicken broth
• ½ cup sour cream
• 1 cup shredded sharp cheddar cheese
• ½ teaspoon salt (or to taste)
• ¼ teaspoon black pepper
• ¼ teaspoon paprika (optional)
• Green onions or chives, for garnish
• Additional shredded cheese and bacon for topping

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Instructions

1. Bake the potatoes:
   Preheat oven to 400°F. Pierce potatoes with a fork and bake for 50–60 minutes until tender. Let cool, then peel and roughly mash or cube the potatoes.
2. Cook the bacon:
   In a large pot or Dutch oven, cook chopped bacon over medium heat until crispy. Remove with a slotted spoon and set aside. Leave 1–2 tablespoons of bacon drippings in the pot.
3. Sauté onion and garlic:
   Add diced onion to the pot and sauté until soft (about 4–5 minutes). Add garlic and cook for 30 seconds more.
4. Make the roux:
   Add butter and let it melt. Stir in flour and cook for 1–2 minutes, whisking constantly to form a roux.
5. Add liquids:
   Slowly whisk in milk and chicken broth. Bring to a gentle simmer while stirring frequently until slightly thickened.
6. Add potatoes and seasonings:
   Stir in the mashed or cubed baked potatoes. Add salt, pepper, and paprika (if using). Simmer for 10 minutes to blend flavors.
7. Finish with dairy:
   Stir in sour cream and shredded cheese until melted and smooth. If soup is too thick, add a splash of milk or broth to adjust consistency.
8. Serve:
   Ladle into bowls and top with reserved bacon, more cheese, green onions or chives. Enjoy warm!

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Nutrition (approx. per serving)

• Calories: 430 kcal
• Fat: 26 g
• Carbs: 35 g
• Protein: 15 g
• Fiber: 2 g
• Sodium: 780 mg (varies based on bacon and broth)

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Tips & Tricks

• Time-saver tip: Use leftover baked potatoes or microwave the potatoes if you're in a hurry.
• Make it vegetarian: Skip the bacon and use vegetable broth. Add sautéed mushrooms for extra depth.
• Add-ins: Try stirring in cooked corn, broccoli florets, or shredded rotisserie chicken.
• For extra creaminess: Add ½ cup heavy cream before serving.
• Storage: Refrigerate leftovers for up to 4 days. Reheat gently on the stovetop, adding milk or broth to thin if needed.

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From Me to Your Readers

This Baked Potato Soup is a family favorite in my house and one I love recommending for fall and winter recipe roundups. It’s incredibly satisfying, easy to customize, and freezes well—making it great for busy weeknights or Sunday meal prep.

For your website, this dish is perfect for collections like “Comfort Food Classics,” “Soups for Cold Weather,” or “30-Minute Cozy Meals.” Want to create a seasonal eBook? This recipe is a must-have in your fall/winter lineup.