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Baked Potato Soup Recipe

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★★★★★

4.6 from 103 reviews

This creamy Baked Potato Soup recipe features tender potatoes, savory onions, garlic, and a rich blend of milk, heavy cream, and cheddar cheese. Enhanced with crispy bacon and fresh green onion garnishes, it’s a hearty, comforting dish perfect for chilly days or whenever you crave a warming bowl of soup.

Ingredients

Scale

Main Soup Ingredients

  • 2 Tablespoons Salted Butter (divided)
  • 1 large Onion (finely diced)
  • 3 Garlic Cloves (minced or 1/4 teaspoon Garlic Powder)
  • 4 lbs Potatoes, peeled and cubed
  • 4 cups Chicken Broth
  • 2 Tablespoons Butter
  • 3 Tablespoons Flour
  • 2 cups Whole Milk
  • 1 1/2 cups Heavy Cream
  • 1 teaspoon Salt (or more to taste)
  • 1 teaspoon Pepper
  • 1/2 cup Sour Cream
  • 2–3 cups Sharp Cheddar Cheese

Garnish

  • 1 lb. Bacon (cooked and crumbled)
  • 4 Green Onions (chopped)
  • Sharp Cheddar Cheese (for topping)
  • Sour Cream (for topping)

Instructions

  1. Sauté Aromatics: Heat a large, heavy-bottomed pot over medium heat. Add 2 tablespoons of butter and the finely diced onion. Cook for 8-10 minutes, stirring often, until onions soften and turn golden. Add minced garlic and cook an additional 1 minute to release its aroma.
  2. Cook Potatoes: Add the peeled and cubed potatoes to the pot along with 4 cups chicken broth. Reduce the heat to medium-low and cover the pot. Let the mixture simmer for about 25 minutes or until the potatoes are tender. Adjust heat to low if needed to maintain a gentle simmer.
  3. Prepare Cream Sauce: In another pot, heat 2 tablespoons of butter over medium heat. Whisk in 3 tablespoons flour continuously to create a smooth paste. Gradually stir in whole milk and heavy cream while whisking frequently to prevent lumps. Add salt and pepper. Continue to cook and whisk for 10-15 minutes until the sauce thickens and coats the back of a spoon.
  4. Incorporate Sour Cream: Stir 1/2 cup sour cream fully into the thickened cream sauce to enrich the flavor and texture.
  5. Combine Soup and Cream Sauce: Pour the cream mixture into the pot with cooked potatoes and broth. Stir gently to combine, then add sharp cheddar cheese (2-3 cups) and stir until melted and the soup thickens slightly. Taste and adjust seasoning as needed.
  6. Cook Bacon: While the soup is finishing, cook 1 lb. bacon according to package instructions until crispy. Drain and crumble.
  7. Serve and Garnish: Ladle the soup into bowls, then top each serving with crumbled bacon, additional sharp cheddar cheese, chopped green onions, and a dollop of sour cream if desired.

Notes

  • For a smoother soup, mash some potatoes in the pot before adding the cream sauce or use an immersion blender for part of the soup.
  • Use russet potatoes for the best texture and flavor in the soup.
  • Adjust salt and pepper seasoning after adding cheese as it contributes salty flavor.
  • This soup can be made vegetarian by substituting chicken broth with vegetable broth and omitting bacon.
  • Leftovers store well in the refrigerator for up to 3 days and can be reheated gently on the stovetop.

Keywords: Baked Potato Soup, creamy potato soup, cheddar cheese soup, comfort food, potato and bacon soup

Find it online: https://frommamamaya.com/baked-potato-soup-recipe/