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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.

Ingredients

Scale

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

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