Description
This Baked Potato Soup is thick, creamy, and full of flavor, made with tender chunks of potato, crispy bacon, cheddar cheese, and green onions. It’s like your favorite loaded baked potato, but in a warm, spoonable bowl!
Ingredients
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- 4 slices bacon, chopped
- 1 small onion, diced
- 3 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 3 cups milk (whole or 2%)
- 2 cups chicken broth
- 3 large russet potatoes, baked, peeled, and diced
- 1/2 cup sour cream
- 1 cup shredded cheddar cheese
- Salt and black pepper, to taste
- 2 green onions, sliced (for garnish)
- Additional shredded cheese and bacon bits, for topping
Instructions
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Cook the Bacon:
- In a large pot, cook chopped bacon over medium heat until crispy.
- Remove bacon with a slotted spoon and set aside. Leave about 1 tablespoon of bacon grease in the pot.
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Sauté Aromatics:
- Add onion to the pot and cook until softened, about 4-5 minutes.
- Stir in garlic and cook for another 30 seconds.
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Make the Roux:
- Sprinkle in flour and stir constantly for 1-2 minutes to form a roux.
- Slowly whisk in milk and chicken broth, stirring until smooth.
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Add Potatoes:
- Stir in the diced baked potatoes. Use a potato masher to mash some of them for a thicker texture, leaving some chunks.
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Finish the Soup:
- Reduce heat to low. Stir in sour cream, cheddar cheese, and half of the cooked bacon.
- Season with salt and pepper to taste. Simmer for about 10 minutes until thickened and hot.
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Serve:
- Ladle into bowls and top with remaining bacon, shredded cheese, and green onions.
Notes
- Bake potatoes ahead of time or microwave them for a faster version.
- Want it extra creamy? Add ¼ cup heavy cream or substitute part of the milk.
- Make it vegetarian by skipping the bacon and using veggie broth.