Description

This hearty Baked Potato Soup is a creamy and comforting dish perfect for chilly days. Featuring tender baked potatoes blended with savory bacon, sautéed onions, garlic, and rich cheddar cheese, this soup combines classic flavors in a satisfying, easy-to-make meal. The smooth texture is enhanced by a buttery roux and finished with a garnish of green onions and extra cheese for a delightful touch.

Ingredients

Scale

Potatoes and Bacon

4 russet potatoes, baked and scooped
6 slices bacon, cooked and crumbled

Soup Base

1 medium onion, finely chopped
3 cloves garlic, minced
4 tablespoons unsalted butter
1/4 cup all-purpose flour
4 cups chicken broth
2 cups whole milk or half-and-half
1 cup sour cream
2 cups shredded cheddar cheese
Salt and black pepper, to taste

Garnish

2 green onions or chives, chopped

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Instructions

Prepare the base: In a large pot, melt the butter over medium heat. Add the finely chopped onion and minced garlic, sautéing until the onions become translucent and fragrant, about 5 minutes.
Make the roux: Stir in the all-purpose flour and cook for 1 to 2 minutes, forming a roux that will thicken the soup. Gradually whisk in the chicken broth to avoid lumps, continuing until the mixture is smooth and well combined.
Add liquids: Pour in the whole milk or half-and-half and bring the soup to a gentle simmer. Cook for about 10 minutes, stirring occasionally, until the soup thickens slightly.
Incorporate potatoes: Add the scooped baked potatoes to the pot, mashing them slightly with a spoon to create texture. Stir in the sour cream and shredded cheddar cheese until the cheese melts and the soup reaches a creamy consistency.
Season: Taste the soup and adjust seasoning by adding salt and freshly ground black pepper as needed.
Serve: Ladle the soup into bowls and garnish with the crumbled cooked bacon, chopped green onions or chives, and additional shredded cheddar cheese if desired. Serve warm.

Notes

Baking potatoes the day before or using leftover baked potatoes can save time.
For a thicker soup, use less milk or simmer longer to reduce.
Substitute sour cream with Greek yogurt for a slight tang and lighter option.
This soup can be made vegetarian by using vegetable broth and omitting bacon or using vegetarian bacon alternatives.
Reheat gently over low heat to prevent curdling, stirring frequently.