Description
This creamy Baked Potato Soup recipe is the ultimate comfort food made with russet potatoes, cheddar cheese, bacon, and sour cream. It’s a cozy, hearty dish perfect for cold nights, and easy to make with simple ingredients. Ideal for meal prep, freezer-friendly, and customizable for any taste.
Ingredients
6 medium russet potatoes, peeled and diced
6 slices bacon, chopped
1 medium yellow onion, diced
3 cloves garlic, minced
3 cups chicken broth
2 cups whole milk
1 cup sour cream
2 cups shredded cheddar cheese
4 green onions, chopped
4 tablespoons butter
4 tablespoons all-purpose flour
1 teaspoon salt
1 teaspoon black pepper
Instructions
1. Cook chopped bacon in a large pot over medium heat until crispy. Remove and set aside. Leave about 2 tablespoons of bacon fat in the pot.
2. Add butter to the pot. Sauté diced onion until translucent. Stir in minced garlic and cook for 1 minute.
3. Sprinkle in flour and stir constantly for 1–2 minutes to form a roux.
4. Slowly whisk in chicken broth and milk until smooth. Add diced potatoes and bring to a simmer.
5. Simmer uncovered for 20–25 minutes, or until potatoes are fork-tender.
6. Use a potato masher to mash some of the potatoes in the pot, leaving some chunks for texture.
7. Stir in sour cream and shredded cheddar until melted and smooth.
8. Season with salt and black pepper. Serve hot, topped with bacon, green onions, and extra cheese.
Notes
For an extra creamy base, blend half the soup with an immersion blender.
Swap sour cream with Greek yogurt for a lighter version.
Add a pinch of smoked paprika or cayenne if you prefer a touch of heat.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 430
- Sugar: 5g
- Sodium: 890mg
- Fat: 27g
- Saturated Fat: 13g
- Unsaturated Fat: 11g
- Trans Fat: 0.5g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 65mg