Description
This easy baked potato soup is a creamy and comforting dish that combines the classic flavors of baked potatoes with crispy bacon, sharp cheddar, and a touch of sour cream. Perfect for a cozy weeknight meal, this soup is loaded with diced Russet potatoes, sautéed onions, and a rich broth, all thickened with a roux and finished with fresh scallions and melted cheese.
Ingredients
Scale
Meat
- 6 strips bacon
Vegetables
- 1/2 medium onion, chopped
- 4 large Russet potatoes, diced
- 1 clove garlic, minced
- Chopped scallions, to taste
Dairy
- 4 cups whole milk
- 3/4 cup grated cheddar cheese (or more to taste)
- 3/4 cup sour cream (or more to taste)
Pantry
- 1/4 cup flour
- 1 cup chicken broth
- Salt and pepper, to taste
Instructions
- Cook the bacon: Cut up the bacon into small pieces using kitchen shears. Fry the bacon over medium-high heat in a soup pot until crispy, about 10 minutes.
- Prep vegetables: While the bacon cooks, peel (optional) and dice the Russet potatoes, chop the onion, and mince the garlic.
- Remove bacon and reserve fat: Transfer cooked bacon to a paper towel-lined plate to drain. Leave about two tablespoons of bacon fat in the pot, discarding or saving the rest.
- Sauté onion: Add the chopped onion to the bacon fat in the pot and sauté for 5 minutes until translucent and fragrant.
- Add flour: Stir in the flour and cook for about one minute to form a roux, which will thicken the soup.
- Add milk: Slowly whisk in the whole milk, ensuring the flour dissolves completely and no lumps remain.
- Add broth, garlic, and potatoes: Stir in the chicken broth, minced garlic, and diced potatoes. Increase heat to high and scrape up any browned bits from the pot’s bottom.
- Simmer the soup: When the soup begins to boil, reduce heat to low and cover the pot with the lid slightly ajar. Let the soup simmer gently for 20 minutes until the potatoes are very tender.
- Mash potatoes (optional): Using a potato masher, slightly mash the potatoes directly in the pot to create some texture, or leave them whole if preferred.
- Finish the soup: Stir in most of the sour cream, grated cheddar cheese, and cooked bacon, reserving some cheese and bacon for garnish. Season with salt and pepper to taste.
- Serve: Ladle the soup into bowls and top each serving with chopped scallions, remaining cheddar cheese, and reserved bacon pieces.
Notes
- The potatoes can be peeled or left unpeeled depending on your preference for texture and nutrition.
- For a thicker soup, mash more of the potatoes or add a bit more flour during the roux step.
- Use low-fat milk or sour cream to reduce calories if desired.
- Leftover soup can be refrigerated for up to 3 days and reheated gently on the stovetop.
- For a vegetarian version, omit bacon and use vegetable broth instead of chicken broth.
