Baked Potato Soup is like a loaded baked potato in a bowl, but without the judgment. It’s the ultimate comfort food, ready to wrap you in a creamy, cheesy, bacon-topped hug. You get all the flavors of a classic baked potato—crispy bacon, sharp cheddar, chives—but spoon-ready and perfect for those who believe forks are for the weak.
The soup is hearty, ridiculously satisfying, and doesn’t require culinary gymnastics to make. So, let’s not overthink it—grab your ladle and dive into this warm bowl of deliciousness. It’s your new favorite way to pretend potatoes are a vegetable.
Baked Potato Soup
Baked Potato Soup combines creamy potatoes, crispy bacon, sharp cheddar, and chives for a hearty and comforting dish.
Ingredients
- 4 large russet potatoes peeled and diced
- 4 strips bacon cooked and crumbled
- 1 medium onion diced
- 3 cloves garlic minced
- 4 cups chicken broth
- 2 cups whole milk
- 1 cup heavy cream
- 1 cup sharp cheddar cheese shredded
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- Salt and pepper to taste
- Fresh chives chopped (for garnish)
Instructions
- Cook the Bacon: In a skillet, cook bacon until crispy. Remove and crumble. Set aside.
- Sauté Vegetables: In a large pot, melt butter over medium heat. Sauté onions and garlic until softened, about 5 minutes.
- Add Potatoes and Broth: Add diced potatoes and chicken broth. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15 minutes.
- Make it Creamy: Stir in milk, heavy cream, and flour. Cook until the soup thickens, about 5 minutes.
- Add Cheese and Bacon: Mix in shredded cheddar and half of the crumbled bacon. Stir until cheese melts. Season with salt and pepper.
- Serve: Ladle soup into bowls. Top with remaining bacon and fresh chives. Enjoy hot.
Notes
Nutritional Values (Per Serving)
- Calories: 400
- Total Fat: 22g
- Saturated Fat: 12g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 10g
Vitamins and Minerals (Per Serving)
- Vitamin A: 15%
- Calcium: 25%
- Vitamin C: 10%
- Iron: 8%
- Potassium: 15%
Additional Notes/Tips
- For a richer flavor, use smoked bacon and extra-sharp cheddar.
- Add a dollop of sour cream on top for extra tanginess.
- You can substitute heavy cream with half-and-half for a lighter version.
Summary of the Recipe
Baked Potato Soup combines creamy potatoes, crispy bacon, sharp cheddar, and chives for a hearty and comforting dish.
Servings
6 servings
Estimated Cost
$10-12
Prep Time
15 minutes
Cook Time
30 minutes
Total Time Taken
45 minutes
Course
Main
Cuisine
American
Required Equipment
- Large pot
- Skillet
- Wooden spoon
- Knife
- Cutting board
- Ladle
Ingredients and Quantities
- 4 large russet potatoes, peeled and diced
- 4 strips bacon, cooked and crumbled
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 2 cups whole milk
- 1 cup heavy cream
- 1 cup sharp cheddar cheese, shredded
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- Salt and pepper, to taste
- Fresh chives, chopped (for garnish)
Instructions
- Cook the Bacon: In a skillet, cook bacon until crispy. Remove and crumble. Set aside.
- Sauté Vegetables: In a large pot, melt butter over medium heat. Sauté onions and garlic until softened, about 5 minutes.
- Add Potatoes and Broth: Add diced potatoes and chicken broth. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15 minutes.
- Make it Creamy: Stir in milk, heavy cream, and flour. Cook until the soup thickens, about 5 minutes.
- Add Cheese and Bacon: Mix in shredded cheddar and half of the crumbled bacon. Stir until cheese melts. Season with salt and pepper.
- Serve: Ladle soup into bowls. Top with remaining bacon and fresh chives. Enjoy hot.
Nutritional Values (Per Serving)
- Calories: 400
- Total Fat: 22g
- Saturated Fat: 12g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 10g
Vitamins and Minerals (Per Serving)
- Vitamin A: 15%
- Calcium: 25%
- Vitamin C: 10%
- Iron: 8%
- Potassium: 15%
Additional Notes/Tips
- For a richer flavor, use smoked bacon and extra-sharp cheddar.
- Add a dollop of sour cream on top for extra tanginess.
- You can substitute heavy cream with half-and-half for a lighter version.
