Easy Baked Potato Soup Recipe

Introduction

This easy baked potato soup is a comforting and hearty dish perfect for chilly days. Loaded with tender potatoes, crispy bacon, and creamy cheddar, it’s simple to make and always satisfying. Enjoy a warm bowl that feels just like a loaded baked potato in soup form.

Ingredients

• 6 strips bacon
• 1/2 medium onion, chopped
• 4 large Russet potatoes, diced
• 1/4 cup flour
• 4 cups whole milk
• 1 cup chicken broth
• 1 clove garlic, minced
• 3/4 cup grated cheddar cheese (or more to taste)
• Chopped scallions to taste
• 3/4 cup sour cream (or more to taste)
• Salt & pepper to taste

Instructions

1. Step 1: Cut the bacon into pieces using kitchen shears or a knife. Add to a soup pot and fry over medium-high heat until crispy, about 10 minutes.
2. Step 2: While the bacon cooks, prepare the onion and potatoes. Peel the potatoes if desired, then dice them. Chop the onion.
3. Step 3: Remove the cooked bacon from the pot and place it on a paper towel-lined plate. Leave about 2 tablespoons of bacon fat in the pot and discard the rest (or save for another use).
4. Step 4: Add the chopped onion to the pot and sauté for 5 minutes until softened.
5. Step 5: Stir in the flour and cook for about 1 minute, stirring constantly to create a roux.
6. Step 6: Slowly whisk in the milk until the flour dissolves completely and the mixture is smooth.
7. Step 7: Add the chicken broth, minced garlic, and diced potatoes. Increase heat to high and scrape any browned bits from the bottom of the pot.
8. Step 8: When the soup is nearly boiling, reduce heat to low and cover the pot with the lid slightly ajar. Simmer gently for 20 minutes until potatoes are tender.
9. Step 9: Mash the potatoes slightly in the pot with a potato masher if you prefer a thicker texture, or leave them chunky for a chunkier soup.
10. Step 10: Stir in the sour cream, most of the cheddar cheese, and most of the bacon. Season with salt and pepper to taste.
11. Step 11: Serve the soup topped with chopped scallions, remaining cheddar, and bacon.

Tips & Variations

• Use low-sodium chicken broth if you want to control the saltiness better.
• For a vegetarian version, omit bacon and replace chicken broth with vegetable broth; add smoked paprika for extra flavor.
• Use sharp cheddar for a more pronounced cheese flavor, or mix cheeses like Monterey Jack for a milder taste.
• Leave potato skins on for added texture and nutrients; just be sure to wash them well.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. When reheating, warm gently on the stove over medium-low heat and stir occasionally to prevent scorching. Add a splash of milk if the soup becomes too thick.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup ahead of time?

Yes, this soup can be made a day in advance and stored in the fridge. Flavors often deepen after resting overnight. Just reheat gently before serving.

Can I freeze baked potato soup?

Freezing is possible but may affect the texture slightly. Potatoes can become grainy after freezing. To minimize this, freeze in portions and thaw slowly in the refrigerator before reheating.

Easy Baked Potato Soup Recipe

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4.7 from 77 reviews

This Easy Baked Potato Soup is a creamy and comforting soup packed with tender diced potatoes, crispy bacon, sautéed onions, and sharp cheddar cheese. Made from scratch on the stovetop using simple, wholesome ingredients, this hearty soup is perfect for chilly days or when you crave a warm, satisfying meal with all the classic baked potato flavors in a bowl.

• Author: Lily
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Bacon & Base

• 6 strips bacon
• 1/2 medium onion, chopped
• 1 clove garlic, minced

Soup

• 4 large Russet potatoes, diced
• 1/4 cup flour
• 4 cups whole milk
• 1 cup chicken broth

Cheese & Toppings

• 3/4 cup grated cheddar cheese (or more to taste)
• 3/4 cup sour cream (or more to taste)
• Chopped scallions (to taste)

Seasoning

• Salt & pepper (to taste)

Instructions

1. Cook the Bacon: Cut the bacon into small pieces using kitchen shears or a knife. Fry the bacon in a soup pot over medium-high heat until it’s crispy, about 10 minutes. Once done, transfer the bacon pieces to a paper towel-lined plate, leaving about 2 tablespoons of bacon fat in the pot. Discard or save the excess fat for another use.
2. Sauté the Onion: Add the chopped onion to the pot with the reserved bacon fat and sauté for 5 minutes until softened and translucent.
3. Add the Flour: Stir in the flour and cook it for about 1 minute to create a roux that will thicken the soup.
4. Incorporate Milk: Slowly whisk in the whole milk, ensuring the flour dissolves completely and the mixture is smooth.
5. Add Broth and Potatoes: Pour in the chicken broth, add minced garlic and diced potatoes. Increase the heat to high and scrape any browned bits from the bottom of the pot to add flavor.
6. Simmer the Soup: When the soup begins to boil, reduce the heat to low and cover the pot with the lid slightly ajar. Let the soup simmer gently for 20 minutes or until the potatoes are tender and easily break apart.
7. Mash Potatoes (Optional): Use a potato masher to slightly mash the potatoes right in the pot if you prefer a thicker, chunkier texture.
8. Add Final Ingredients: Stir in the sour cream, most of the cheddar cheese, and most of the cooked bacon pieces, reserving some for garnish. Season with salt and pepper as needed.
9. Serve and Garnish: Ladle the soup into bowls and top with the remaining cheddar cheese, reserved crispy bacon, and chopped scallions to taste. Enjoy warm.

Notes

• You can leave the potato skins on if you prefer a more rustic texture and additional fiber.
• Whole milk can be substituted with 2% milk, but the soup will be slightly less creamy.
• To make the soup vegetarian, omit bacon and use vegetable broth instead of chicken broth.
• For an extra cheesy flavor, add more shredded cheddar cheese or a splash of cream before serving.
• The soup thickens upon cooling; reheat gently with a splash of milk or broth to loosen it.

Keywords: baked potato soup, creamy potato soup, bacon potato soup, easy potato soup, comfort food, stovetop soup, cheddar cheese soup