Easy Baked Potato Soup
This easy baked potato soup recipe is creamy, comforting, and loaded with bacon, cheddar, and sour cream. Perfect for busy weeknights or cozy weekends, it's a one-pot recipe you'll want to make again and again.
Equipment
- Soup Pot
- Kitchen Shears
- Grater
- Potato Masher
Ingredients
Soup Ingredients
- 6 strips Bacon
- 0.5 medium Onion Chopped
- 4 large Russet Potatoes Peeled and diced
- 0.25 cup All-purpose flour
- 4 cups Whole milk
- 1 cup Chicken broth
- 1 clove Garlic Minced
- 0.75 cup Sharp cheddar cheese Grated
- 0.75 cup Sour cream
- Chopped scallions To taste
- Salt and black pepper To taste
Instructions
- Cut the bacon into pieces and fry in a soup pot over medium-high heat until crispy, about 10 minutes. Remove and set aside. Leave about 2 tablespoons of bacon grease in the pot.
- Add the onion and sauté for 5 minutes. Stir in the flour and cook for 1 minute.
- Slowly whisk in the milk until the mixture is smooth and the flour is dissolved.
- Add the broth, garlic, and diced potatoes. Increase heat to high until nearly boiling, then reduce to a gentle simmer. Partially cover and cook for 20 minutes until potatoes are soft.
- Use a potato masher to mash some of the potatoes in the pot if desired. Stir in sour cream, most of the cheddar, and most of the bacon. Season with salt and pepper.
- Serve hot topped with remaining cheese, bacon, and chopped scallions.
Notes
Reheat gently over low heat and stir often. Add extra broth if needed. For vegetarian version, omit bacon and use vegetable broth.
Nutrition Information (Per Serving):
- Calories: 390
- Carbohydrates: 35 g
- Protein: 12 g
- Fat: 22 g
- Saturated Fat: 9 g
- Cholesterol: 45 mg
- Sodium: 720 mg
- Potassium: 950 mg
- Fiber: 3 g
- Sugar: 6 g
- Vitamin A: 480 IU
- Vitamin C: 10 mg
- Calcium: 200 mg
- Iron: 1.5 mg