Better Than a Baked Potato Soup
Indulge in ultimate comfort with this "Better Than a Baked Potato Soup" recipe—a creamy, hearty masterpiece that takes all the best parts of a loaded baked potato and transforms them into a luxurious soup. Featuring fluffy baked Russet potatoes, crispy bacon, and a velvety base made with butter, cream, and cheddar cheese, this dish is a flavor-packed delight. Seasoned with garlic, pepper, and a touch of smoky bacon grease, every spoonful delivers rich, savory satisfaction. Perfect for a cozy dinner, this soup is finished with classic toppings like shredded cheddar, sour cream, and fresh green onions for a restaurant-quality presentation. Ready in under an hour and serving six, it's a warm, crowd-pleasing treat that's sure to make regular appearances on your dinner table. Perfectly comforting, highly customizable, and irresistibly delicious, it's a must-try for soup lovers!
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 6 slices Bacon
- 3 tablespoons Unsalted butter
- 3 tablespoons All-purpose flour
- 4 cups Chicken broth
- 2 cups Whole milk
- 1 cup Heavy cream
- 2 cups Shredded cheddar cheese
- 1 cup Sour cream
- 3 stalks Green onions, sliced
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 0.5 teaspoons Garlic powder
Instructions
Preheat your oven to 400°F (200°C).
Wash the potatoes thoroughly and prick each one with a fork a few times. Bake the potatoes directly on the oven rack for about 1 hour, or until tender. Remove from the oven and let them cool slightly. Once cool, peel the skins and roughly mash the potatoes. Set aside.
In a large soup pot, cook the bacon over medium heat until crispy. Remove the bacon and set it aside on a paper towel-lined plate. Crumble once cooled. Reserve about 2 tablespoons of the bacon grease in the pot.
Add the butter to the pot and melt it over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux.
Slowly whisk in the chicken broth, ensuring no lumps remain. Add the milk and heavy cream, stirring to combine.
Bring the mixture to a simmer and add the mashed potatoes, salt, black pepper, and garlic powder. Stir well and allow the soup to cook for 10-15 minutes, stirring occasionally, until thickened.
Stir in 1½ cups of the shredded cheddar cheese and the sour cream. Continue to stir until the cheese is melted and the soup is creamy. Adjust seasoning as needed.
Serve the soup hot, topped with the reserved bacon, remaining shredded cheddar cheese, and sliced green onions.
Nutrition Facts
Calories |
706 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.2 g | 57% | |
| Saturated Fat | 27.6 g | 138% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 130 mg | 43% | |
| Sodium | 1153 mg | 50% | |
| Total Carbohydrate | 52.8 g | 19% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 9.2 g | ||
| Protein | 23.5 g | 47% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 457 mg | 35% | |
| Iron | 1.7 mg | 10% | |
| Potassium | 1275 mg | 27% | |
*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.
