Baked Potato Soup
On chilly Manhattan evenings, nothing comforts quite like my Baked Potato Soup. It’s the cozy hug we all need after a hectic day. With simple ingredients and an easy process, it's a family-favorite that saves me so much time. Plus, Alex, my 12-year-old, often requests seconds—what better compliment could a mom ask for? If you're looking for another delightful recipe, check out my gluten-free lemon crinkle cookies.
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Why you’ll love this recipe
This soup is the epitome of comfort that's both satisfying and manageable. It's perfect for those evenings when you want something hearty yet simple, using real ingredients that warm the soul from the very first spoonful.
Ingredients
- 6 strips bacon
- ½ medium onion
- 4 large Russet potatoes
- ¼ cup flour
- 4 cups whole milk
- 1 cup chicken broth
- 1 clove garlic
- ¾ cup grated cheddar cheese
- Chopped scallions
- ¾ cup sour cream
- Salt & pepper
Step-by-step instructions
- Cut up the bacon and add it to a soup pot. Fry the bacon over medium-high heat until crispy (about 10 minutes).
- Meanwhile, prep the onion and potatoes. Peel the potatoes or scrub them and leave them unpeeled as preferred.
- Once the bacon is done, remove it from the pot and transfer to a paper towel lined plate. Leave about two tablespoons of bacon fat in the pot and discard the rest.
- Add the onion to the pot and sauté for 5 minutes.
- Stir in the flour and cook for about 1 minute.
- Whisk in the milk slowly until the flour has dissolved.
- Add the chicken broth, garlic, and potatoes. Increase heat to high and scrape up any browned bits from the bottom. Once the soup is almost boiling, reduce heat and cover the pot with the lid slightly open. Let it simmer gently for 20 minutes.
- While the soup is cooking, prepare the cheddar, scallions, and sour cream.
- When the potatoes are tender, mash them a little in the pot if desired.
- Stir in the sour cream and most of the cheddar and bacon (reserve some for topping). Season with salt & pepper as needed. Top each bowl with scallions and remaining cheddar and bacon.
Recipe tips & variations
Here's a little tip: tweak the thickness by adjusting the amount of broth to your liking. For an extra-rich experience, I've found that a dash of extra cheddar never fails. And if you're in the mood for some spice, a pinch of cayenne goes a long way!
Storage & reheating
Store leftovers in an airtight container in the fridge, and when it's time to reheat, do so gently on the stove over low heat, stirring occasionally to prevent sticking. This method keeps the soup creamy and delicious.
FAQs
What kind of potatoes work best for Easy Baked Potato Soup?
Russet potatoes are fantastic for this soup because they add a creamy texture when cooked and mashed a bit.
How can I make this baked potato soup thicker or thinner?
To thicken, allow it to simmer longer with the lid off. For a thinner soup, simply stir in an extra splash of broth.
Can I leave the potato skins on for this baked potato soup?
Absolutely! Leaving the skins on adds a bit more texture and saves time on peeling.
How should I reheat leftover baked potato soup without it sticking?
Gently heat it on the stove over low heat, stirring occasionally. This keeps it from sticking and maintains that creamy consistency.
Recipes you may like
- Gluten-Free Lemon Crinkle Cookies
- Creamy Mango Banana Smoothie for a Fresh Morning Boost
- Pineapple Green Smoothie
Baked Potato Soup
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Gluten-free
Description
A comforting Baked Potato Soup that warms the soul with its creamy texture and delicious flavor.
Ingredients
- 6 strips bacon
- ½ medium onion
- 4 large Russet potatoes
- ¼ cup flour
- 4 cups whole milk
- 1 cup chicken broth
- 1 clove garlic
- ¾ cup grated cheddar cheese
- Chopped scallions
- ¾ cup sour cream
- Salt & pepper
Instructions
- Cut up the bacon and add it to a soup pot. Fry the bacon over medium-high heat until crispy (about 10 minutes).
- Meanwhile, prep the onion and potatoes. Peel the potatoes or scrub them and leave them unpeeled as preferred.
- Once the bacon is done, remove it from the pot and transfer to a paper towel lined plate. Leave about two tablespoons of bacon fat in the pot and discard the rest.
- Add the onion to the pot and sauté for 5 minutes.
- Stir in the flour and cook for about 1 minute.
- Whisk in the milk slowly until the flour has dissolved.
- Add the chicken broth, garlic, and potatoes. Increase heat to high and scrape up any browned bits from the bottom. Once the soup is almost boiling, reduce heat and cover the pot with the lid slightly open. Let it simmer gently for 20 minutes.
- While the soup is cooking, prepare the cheddar, scallions, and sour cream.
- When the potatoes are tender, mash them a little in the pot if desired.
- Stir in the sour cream and most of the cheddar and bacon (reserve some for topping). Season with salt & pepper as needed. Top each bowl with scallions and remaining cheddar and bacon.
Notes
- Tweak the thickness by adjusting the amount of broth to your liking.
- For an extra-rich experience, add a dash of extra cheddar.
- If you're in the mood for some spice, a pinch of cayenne goes a long way!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 4g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 40mg
