Baked Potato Soup Recipe
This rich and creamy baked potato soup is the ultimate comfort food! Made with tender potatoes, crispy bacon, cheddar cheese, and a touch of sour cream, this hearty soup is perfect for chilly nights. Easy to make and full of flavor, it's a delicious way to enjoy the taste of a loaded baked potato in soup form!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- 4 large russet potatoes, baked and diced
- 6 slices bacon, cooked and crumbled
- 1 small onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 2 cups milk
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- ½ cup sour cream
- 2 tbsp butter
- 2 tbsp all-purpose flour
- Salt and pepper, to taste
- ¼ cup chopped chives (for garnish)
Instructions
- In a large pot, cook bacon until crispy. Remove and set aside, leaving some bacon grease in the pot.
- Add butter, onion, and garlic to the pot, sautéing until softened. Stir in flour and cook for 1 minute.
- Gradually whisk in chicken broth, milk, and heavy cream. Bring to a simmer.
- Add diced baked potatoes, salt, and pepper. Cook for 10 minutes, stirring occasionally.
- Stir in shredded cheddar cheese and sour cream until melted and smooth.
- Use an immersion blender for a smoother texture or leave it chunky.
- Serve hot, garnished with bacon, chives, and extra cheese.
Notes
- For a thicker soup, mash some of the potatoes before adding cheese.
- Substitute Greek yogurt for sour cream for a lighter option.
- Store leftovers in an airtight container in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 750mg
Find it online: https://camilarecipes.com/baked-potato-soup-recipe/