Baked Potato Soup
Tender baked potatoes give this soup a rich, comforting flavor.Creamy milk and broth create a smooth and velvety base.Sharp cheddar cheese adds delicious savory richness.Crispy bacon brings smoky flavor and satisfying texture.Sour cream and green onions provide a classic loaded-potato finish.Serve hot with your favorite toppings for the ultimate comfort meal.
Ingredients
For the Soup
- 6 large russet potatoes
- 6 slices bacon
- 4 tablespoons unsalted butter
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- ¼ cup all-purpose flour
- 4 cups chicken broth
- 2 cups whole milk
- 1 cup heavy cream
- 1½ cups sharp cheddar cheese, freshly shredded
- 1 teaspoon dried thyme
- ½ teaspoon black pepper
- ¾ teaspoon salt, or to taste
- ½ teaspoon paprika
- ½ cup sour cream
- 2 tablespoons fresh parsley, chopped
Optional Toppings
- Extra shredded cheddar cheese
- Crispy bacon
- Sour cream
- Chopped green onions
- Fresh parsley
- Freshly cracked black pepper
- A light sprinkle of paprika
Instructions
Prepare the Potatoes
- Preheat the oven to 425°F (220°C).Wash and scrub the russet potatoes thoroughly.Pierce each potato several times with a fork.Place the potatoes directly on a baking sheet or on an oven rack with a baking sheet underneath to catch any drips.
Bake the Potatoes
- Bake the potatoes for approximately 45–55 minutes, depending on their size.They are ready when a fork or knife slides easily into the center.Remove the potatoes from the oven and allow them to cool enough to handle.
Prepare the Bacon
- While the potatoes are baking, cook the bacon in a large heavy-bottomed pot over medium heat.Cook until crisp, turning as needed.Transfer the bacon to a paper towel-lined plate.Once cool, crumble or chop the bacon into small pieces.Reserve approximately 1 tablespoon of the bacon drippings in the pot if desired.
Scoop Out the Potatoes
- When the baked potatoes are cool enough to handle, cut them in half.Scoop the cooked potato flesh from the skins.For a rustic soup, leave some potato pieces slightly larger.For a smoother soup, mash most of the potato flesh before adding it to the pot.
Add the Garlic
- Add the minced garlic.Cook for approximately 30–60 seconds, stirring frequently until fragrant.Avoid burning the garlic.
Add the Broth
- Slowly pour in the chicken broth while whisking or stirring continuously.Continue stirring until the mixture is smooth and free of flour lumps.
Add the Baked Potatoes
- Add the baked potato flesh to the soup.Stir gently to combine.Simmer for approximately 10–15 minutes, allowing the potatoes to absorb the flavors of the creamy broth.
Add the Cheese
- Reduce the heat to low.Gradually add the shredded cheddar cheese.Stir continuously until the cheese melts completely and the soup becomes smooth.
Adjust the Consistency
- If the soup is too thick, add a little extra warm broth or milk.If you prefer a thicker soup, simmer gently for several additional minutes.Taste and adjust the salt and pepper as needed.
Garnish and Serve
- Ladle the hot Baked Potato Soup into serving bowls.Top generously with crispy bacon, shredded cheddar cheese, sour cream, chopped green onions, fresh parsley, and freshly cracked black pepper.Serve immediately with crusty bread, garlic toast, or crackers.
Notes
- Potatoes: Russet potatoes are ideal because they bake beautifully and create a fluffy, creamy soup texture.
- Bacon: Thick-cut bacon provides excellent smoky flavor, but regular bacon works just as well.
- Cheese: Sharp cheddar adds the strongest flavor, while mild cheddar creates a gentler cheesy taste.
- Sour cream: Sour cream provides classic baked-potato flavor and a subtle tang.
- Broth: Chicken broth provides rich savory flavor, but vegetable broth can be used.
- Texture: Blend only part of the soup to achieve a creamy but chunky consistency.
- Dairy: Whole milk and heavy cream create the richest result, but lower-fat milk can be used for a lighter version.
- Storage: Refrigerate leftovers in an airtight container for up to 3–4 days.