Description
Creamy and comforting baked potato soup recipe made with simple ingredients like potatoes, bacon, cheese, and cream. Perfect for weeknight meals or chilly days, this hearty soup delivers classic flavors the whole family will love.
Ingredients
- 6 large russet potatoes, baked and peeled
- 1 medium onion, diced
- 4 cups chicken broth
- 2 cups milk
- 1 cup heavy cream
- 1/2 cup sour cream
- 1/2 cup shredded cheddar cheese (plus more for topping)
- 6 slices bacon, cooked and crumbled
- 3 tbsp butter
- 2 tbsp all-purpose flour
- 1/4 cup chopped green onions or chives (for garnish)
- Salt and pepper to taste
Instructions
- In a large pot, melt butter over medium heat. Add diced onion and sauté until softened.
- Sprinkle flour over the onions and stir, cooking for 1-2 minutes.
- Gradually whisk in chicken broth, ensuring no lumps form. Bring to a simmer.
- Add the milk and heavy cream, stirring to combine.
- Crumble baked potatoes into the pot and use a potato masher to slightly mash them for a creamy texture.
- Stir in sour cream, cheddar cheese, and crumbled bacon. Let simmer for 10-15 minutes.
- Season with salt and pepper to taste.
- Serve hot, garnished with additional cheese, bacon, and green onions/chives.
Notes
- For extra creaminess, you can blend half the soup with an immersion blender before adding sour cream and cheese.
- Adjust thickness by adding more milk or broth as needed.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4g
- Sodium: 600mg