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Baked Potato Soup Recipe

American · Soup · 60 min total

A creamy, comforting soup loaded with all the flavors of a loaded baked potato, perfect for chilly days.

Ingredients

• 4 large russet potatoes (about 2 lbs)
• 1 tbsp olive oil
• 4 slices bacon
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour
• 4 cups chicken broth
• 2 cups milk
• 1/2 cup heavy cream
• 1 cup shredded cheddar cheese
• 1/2 cup sour cream
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 green onions, sliced (for garnish)

Instructions

1. Preheat oven to 400°F. Scrub potatoes, prick with fork, rub with olive oil, and bake directly on oven rack for 45-60 minutes until tender. Let cool slightly, then scoop out flesh and discard skins.
2. In a large pot, cook bacon over medium heat until crisp. Remove bacon, crumble, and set aside. Leave about 1 tbsp drippings in pot.
3. Add onion to pot and cook until softened, about 4 minutes. Add garlic and cook 1 minute.
4. Stir in flour and cook for 1 minute. Gradually whisk in chicken broth, milk, and heavy cream. Bring to a simmer, stirring constantly.
5. Add potato flesh to pot and simmer for 10 minutes, breaking up potatoes with a spoon.
6. Remove from heat. Stir in cheddar cheese until melted, then sour cream. Season with salt and pepper.
7. Ladle into bowls and top with crumbled bacon and green onions.

Tips

• For a thicker soup, mash some of the potatoes before adding to pot.
• Can be made ahead and reheated gently; add a splash of milk if too thick.
• Garnish with extra cheese or chives if desired.

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