Description
A creamy and comforting Baked Potato Soup recipe that is perfect for lunch or dinner.
Ingredients
Scale
- 4 large russet potatoes, baked and peeled
- 4 slices turkey bacon or regular bacon, cooked and crumbled
- 1 small onion, diced
- 2 cloves garlic, minced
- 3 tablespoons butter
- 1/4 cup all-purpose flour
- 3 cups milk
- 2 cups chicken broth
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- Salt and pepper to taste
- Optional toppings: green onions, extra cheese, more bacon
Instructions
- Bake potatoes at 400°F (200°C) for about 1 hour or until soft. Let them cool slightly, then peel and roughly mash.
- In a large pot, melt butter over medium heat. Add diced onion and cook until soft (about 5 minutes). Add garlic and cook for 1 more minute.
- Stir in flour and cook for 1–2 minutes, stirring constantly. Gradually whisk in the milk and broth. Bring to a simmer.
- Stir in the mashed baked potatoes and cook until thickened, about 10 minutes.
- Stir in shredded cheese and sour cream. Season with salt and pepper to taste.
- Add crumbled bacon and stir gently. Simmer for another 2–3 minutes.
- Ladle into bowls and top with extra cheese, green onions, and bacon if desired.
Notes
- This soup can be made ahead of time and reheated.
- For a vegetarian version, omit the bacon and use vegetable broth.
- Feel free to customize toppings based on your preference.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 40mg