Easy Baked Potato Soup

Easy Baked Potato Soup

This Easy Baked Potato Soup is perfect for a cozy night in or a family gathering. It's creamy, comforting, and packed with flavor. With crispy bacon, tender potatoes, and rich cheese, this soup brings the taste of baked potatoes into a warm and hearty bowl. Plus, it's easy to make, making it a great choice for both new and experienced cooks.

Why Make This Recipe

There are many reasons to make this delicious soup! First, it is simple and quick to prepare, making it an ideal dish for busy weeknights. Second, it is a crowd-pleaser, loved by both kids and adults. Finally, you can customize it to your liking by adding your favorite toppings or adjusting seasonings.

How to Make Easy Baked Potato Soup

Ingredients:

• 6 strips bacon
• 1/2 medium onion (chopped)
• 4 large Russet potatoes (diced)
• 1/4 cup flour
• 4 cups whole milk
• 1 cup chicken broth
• 1 clove garlic (minced)
• 3/4 cup grated cheddar cheese (or more to taste)
• Chopped scallions (to taste)
• 3/4 cup sour cream (or more to taste)
• Salt & pepper (to taste)

Directions:

1. Cut up the bacon and add it to a soup pot. Fry the bacon over medium-high heat until crispy, about 10 minutes.
2. While the bacon cooks, chop the onion and dice the potatoes. You can choose to peel the potatoes or leave them unpeeled.
3. Once the bacon is done, take it out of the pot and place it on a paper towel lined plate. Leave about two tablespoons of the bacon fat in the pot.
4. Add the chopped onion to the pot and sauté for about 5 minutes.
5. Stir in the flour and cook for about a minute.
6. Slowly whisk in the milk until the flour dissolves.
7. Add chicken broth, garlic, and diced potatoes. Raise the heat to high and scrape up any browned bits from the bottom of the pot.
8. When the soup is almost boiling, reduce the heat, cover the pot with the lid slightly open, and let it simmer gently for 20 minutes.
9. While the soup cooks, prepare the cheddar, scallions, and sour cream.
10. After 20 minutes, the potatoes should be tender. You can mash the potatoes a little with a potato masher if you like.
11. Stir in the sour cream, most of the cheddar, and bacon (save some bacon to top the soup). Season with salt and pepper to your taste.
12. Top each bowl with remaining scallions, cheddar, and bacon.

How to Serve Easy Baked Potato Soup

Serve this soup hot in bowls. You can add extra toppings like cheese, chopped bacon, and scallions for a tasty finish. Pair it with crusty bread or a fresh salad for a complete meal.

How to Store Easy Baked Potato Soup

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove over low heat, adding a bit of milk if the soup is too thick.

Tips to Make Easy Baked Potato Soup

• Use different types of cheese for varying flavors. Pepper jack or mozzarella can offer a nice twist.
• If you want a thicker soup, mash more of the potatoes.
• For a vegetarian version, omit bacon and use vegetable broth instead of chicken broth.

Variation

Feel free to add other vegetables like carrots or celery for extra nutrition. You can also blend the soup for a smoother texture.

FAQs

1. Can I use different vegetables?
Yes! You can add vegetables like carrots, broccoli, or corn to change up the flavor and texture.

2. Can I make this soup ahead of time?
Absolutely! You can make it a day in advance. Just store it in the fridge and reheat when ready to serve.

3. Is this soup suitable for freezing?
Yes, but the texture might change slightly after freezing. Store it in a freezer-safe container, and it should last about 2-3 months in the freezer.

Easy Baked Potato Soup

This creamy and comforting soup is packed with flavor, crispy bacon, tender potatoes, and rich cheese, making it perfect for a cozy night in or a family gathering.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 6 servings

Course: Main Course, Soup

Cuisine: American

Calories: 350

Ingredients Method Nutrition Notes

Ingredients

  

1x2x3x?

For the Soup

• 6 strips bacon Cut into pieces
• 1/2 medium onion Chopped
• 4 large Russet potatoes Diced
• 1/4 cup flour
• 4 cups whole milk
• 1 cup chicken broth
• 1 clove garlic Minced
• 3/4 cup grated cheddar cheese Or more to taste
• to taste Chopped scallions
• 3/4 cup sour cream Or more to taste
• to taste Salt & pepper

Method

 

Cooking

1. Cut up the bacon and add it to a soup pot. Fry the bacon over medium-high heat until crispy, about 10 minutes.
2. While the bacon cooks, chop the onion and dice the potatoes.
3. Once the bacon is done, take it out of the pot and place it on a paper towel lined plate. Leave about two tablespoons of the bacon fat in the pot.
4. Add the chopped onion to the pot and sauté for about 5 minutes.
5. Stir in the flour and cook for about a minute.
6. Slowly whisk in the milk until the flour dissolves.
7. Add chicken broth, garlic, and diced potatoes. Raise the heat to high and scrape up any browned bits from the bottom of the pot.
8. When the soup is almost boiling, reduce the heat, cover the pot with the lid slightly open, and let it simmer gently for 20 minutes.
9. After 20 minutes, the potatoes should be tender. You can mash the potatoes a little with a potato masher if you like.
10. Stir in the sour cream, most of the cheddar, and bacon (save some bacon to top the soup). Season with salt and pepper to your taste.
11. Top each bowl with remaining scallions, cheddar, and bacon.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 32gProtein: 12gFat: 20gSaturated Fat: 10gSodium: 800mgFiber: 3gSugar: 4g

Notes

Serve this soup hot in bowls. You can add extra toppings like cheese, chopped bacon, and scallions for a tasty finish. Pair it with crusty bread or a fresh salad for a complete meal. Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove over low heat, adding a bit of milk if the soup is too thick.

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