Baked Potato Soup for a Crowd
Creamy, comforting, and perfect for feeding a crowd, this Baked Potato Soup is a hearty favorite that blends tender russet potatoes, smoky bacon, and tangy sour cream into a velvety bowl of goodness. Made with a base of rich whole milk and chicken broth, this recipe is thickened with a classic roux for that perfect creamy texture. Topped with sharp shredded cheddar, crisp bacon crumbles, and a sprinkle of fresh green onions, this soup delivers all the flavors of a loaded baked potato in every bite. With easy-to-follow steps and rustic homemade charm, it’s an ideal dish for potlucks, family gatherings, or cozy nights in. Plus, it’s ready to serve 12, making it a fantastic choice for large, hungry groups!
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Recipe Information
Ingredients
- 10 large Russet potatoes
- 6 tablespoons Butter
- 6 tablespoons All-purpose flour
- 8 cups Whole milk
- 4 cups Chicken broth
- 1 cup Sour cream
- 2 cups Cheddar cheese, shredded
- 1 cup Bacon, cooked and crumbled
- 0.5 cup Green onions, thinly sliced
- 2 teaspoons Salt
- 1 teaspoon Black pepper
Instructions
Preheat your oven to 425°F (220°C). Wash and scrub the potatoes well. Poke several holes in each potato using a fork to allow steam to escape.
Place the potatoes directly on the oven rack and bake for 50-60 minutes, or until the potatoes are tender when pierced with a fork. Remove from the oven and let cool slightly.
While the potatoes are cooling, cook the bacon in a large skillet over medium heat until crispy. Remove, crumble, and set aside. Reserve a small amount of bacon grease for garnish if desired.
Once the potatoes are cool enough to handle, scoop out the flesh into a large bowl. Discard the skins or reserve them for another use. Mash the potato flesh slightly to break up larger chunks.
In a large stockpot, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes, stirring constantly, to create a roux.
Gradually whisk in the milk, a little at a time, making sure there are no lumps. Continue to cook, stirring constantly, until the mixture thickens, about 5-6 minutes.
Add the chicken broth, mashed potatoes, salt, and black pepper to the pot. Stir well to combine. Reduce the heat and let the soup simmer gently for 15 minutes, stirring occasionally.
Stir in the sour cream and shredded cheddar cheese, reserving a small amount of cheese for garnish. Mix well until the cheese is fully melted and the soup is creamy.
Taste and adjust seasonings if needed. If the soup is too thick, add additional milk or broth to reach the desired consistency.
Ladle the soup into bowls and garnish each serving with crumbled bacon, green onions, and reserved shredded cheese. Serve hot and enjoy!
Nutrition Facts
Calories |
4762 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 354.6 g | 455% | |
| Saturated Fat | 187.3 g | 936% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 1062 mg | 354% | |
| Sodium | 14019 mg | 610% | |
| Total Carbohydrate | 160.8 g | 58% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 113.6 g | ||
| Protein | 239.9 g | 480% | |
| Vitamin D | 23.0 mcg | 115% | |
| Calcium | 4489 mg | 345% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 5671 mg | 121% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
