Description
Easy Baked Potato Soup with creamy texture, loaded with potatoes, cheese, and bacon. Perfect comfort food for a cozy night in.
Ingredients
Scale
- 4 large russet potatoes (about 2 pounds), baked and cooled
- 6 slices bacon, diced
- 1 medium yellow onion (about 1 cup), finely diced
- 2 cloves garlic, minced
- ¼ cup (60g) all-purpose flour
- 4 cups (960ml) chicken broth, low sodium preferred
- 2 cups (480ml) whole milk
- ½ cup (120ml) heavy cream
- 8 oz (226g) sharp cheddar cheese, shredded, plus more for garnish
- ½ cup (120g) sour cream
- 4 tablespoons (60g) unsalted butter
- ½ teaspoon dried thyme
- Salt and freshly ground black pepper, to taste
- ¼ cup chopped fresh chives or green onions for garnish
Instructions
- Step 1: Prepare the Potatoes If you haven’t already baked your potatoes, preheat your oven to 400°F (200°C). Scrub the potatoes clean, poke a few holes in them with a fork, rub with olive oil and sprinkle with salt. Place directly on the oven rack and bake for 45-60 minutes until tender. Once cooled enough to handle, cut them in half and scoop out the flesh, roughly mashing about 3/4 of it and leaving the remainder in larger chunks for texture. Set aside.
- Step 2: Cook the Bacon In a large Dutch oven or heavy-bottomed pot, cook the diced bacon over medium heat until crispy, about 5-6 minutes. Remove about 1/4 of the bacon with a slotted spoon and set aside for garnish. Leave the bacon grease in the pot—this will add tremendous flavor to your Easy Baked Potato Soup.
- Step 3: Create the Flavor Base Add the diced onion to the bacon fat and cook until translucent, about 4-5 minutes. Add the minced garlic and cook for another 30 seconds until fragrant, being careful not to let it burn. Sprinkle the flour over the mixture and cook, stirring constantly, for about 1-2 minutes until the raw flour smell dissipates.
- Step 4: Build the Soup Gradually whisk in the chicken broth, stirring constantly to prevent lumps from forming. Bring to a gentle simmer and cook for about 5 minutes until slightly thickened. Add the milk, cream, butter, and dried thyme, stirring to combine. Simmer gently for 10 minutes, being careful not to let the soup boil, which could cause the dairy to separate.
- Step 5: Add the Potatoes and Finish Gently fold in the mashed and chunked potatoes, and continue to simmer for another 5 minutes until everything is heated through. Remove from heat and stir in the shredded cheddar cheese and sour cream until melted and incorporated. Season with salt and freshly ground black pepper to taste.
- Step 6: Serve and Garnish Ladle your creamy Easy Baked Potato Soup into bowls and top with the reserved crispy bacon, additional shredded cheese, and freshly chopped chives or green onions. For an extra indulgent touch, add a small dollop of additional sour cream to each serving.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1.5 cups
- Calories: 470
- Sugar: 4g
- Sodium: 820mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 95mg