Ah, baked potato soup! That’s a cozy, creamy comfort food that’s hearty enough to be a meal on its own. Here’s a detailed recipe you can follow:
Baked Potato Soup Recipe
Ingredients (Serves 4–6)
- 4 large russet potatoes (about 2 lbs), baked and cooled
- 4 slices of bacon, diced
- 1 medium onion, finely chopped
- 2–3 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream (or half-and-half for lighter soup)
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- Salt and black pepper, to taste
- Optional toppings: shredded cheddar cheese, sour cream, chopped chives, extra bacon bits
Instructions
- Bake the potatoes
Preheat oven to 400°F (200°C). Wash and poke holes in the potatoes. Bake directly on the oven rack for 45–60 minutes, until tender. Let cool slightly, then peel and dice. - Cook the bacon
In a large pot or Dutch oven, cook the diced bacon over medium heat until crisp. Remove with a slotted spoon and set aside, leaving a little bacon fat in the pot. - Sauté aromatics
Add butter to the bacon fat. Sauté the onion until soft (about 5 minutes). Add garlic and cook 30 seconds until fragrant. - Make a roux
Sprinkle flour over the onions and stir for 1–2 minutes to cook the raw flour taste. - Add liquid
Slowly whisk in the broth until smooth. Bring to a simmer; the soup will begin to thicken. - Add potatoes
Add the diced baked potatoes. Simmer 10–15 minutes, breaking down some of the potatoes with a potato masher for a creamier texture, leaving some chunks for texture. - Finish with cream
Stir in the heavy cream. Taste and season with salt and black pepper. Heat through, but do not boil after adding cream. - Serve with toppings
Ladle soup into bowls and top with crispy bacon, shredded cheddar, chives, and a dollop of sour cream.
💡 Tips:
- For extra flavor, roast the potatoes with olive oil and a sprinkle of salt before baking.
- You can substitute Greek yogurt for part of the cream to lighten it up.
- Add a pinch of smoked paprika or cayenne for a subtle kick.
If you want, I can also give you a super quick version that doesn’t require baking the potatoes separately—perfect for weeknights.
Do you want me to do that?
