Creamy Baked Potato Soup
Warm, comforting, and irresistibly creamy, this Baked Potato Soup is the ultimate bowl of comfort food perfect for cozy nights. Made with fluffy baked Russet potatoes, crisp smoky bacon, rich cheddar cheese, and a blend of whole milk and heavy cream, this hearty soup delivers a velvety texture and indulgent flavor in every bite. A lightly golden roux made from onions, garlic, and butter adds depth, while sour cream and mashed potatoes create the signature creaminess you crave. Garnished with vibrant green onions, extra cheese, and crumbled bacon, this easy-to-make recipe is perfect for satisfying your comfort food cravings. Ready in just one hour, it’s an ideal meal for weeknight dinners or a comforting starter.
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 6 slices Bacon
- 4 tablespoons Unsalted butter
- 1 medium Yellow onion, diced
- 3 cloves Garlic, minced
- 0.25 cup All-purpose flour
- 4 cups Chicken broth
- 2 cups Whole milk
- 1 cup Heavy cream
- 2 cups Cheddar cheese, shredded
- 0.5 cup Sour cream
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 stalks Green onions, sliced
Instructions
Preheat your oven to 400°F (200°C). Scrub the potatoes clean and pierce each one a few times with a fork. Place them directly on the oven rack and bake for 50-60 minutes, or until tender. Set aside to cool slightly.
While the potatoes bake, cook the bacon in a large pot over medium heat until crisp. Remove the bacon and place it on a paper towel-lined plate. Once cool, crumble it into small pieces and set aside. Leave about 2 tablespoons of the bacon grease in the pot.
In the same pot with the bacon grease, melt the butter over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional 30 seconds, until fragrant.
Sprinkle the flour over the onion and garlic mixture, stirring constantly to create a roux. Cook the roux for about 1-2 minutes, or until light golden brown.
Gradually whisk in the chicken broth, ensuring there are no lumps. Bring the mixture to a simmer and cook until slightly thickened, about 5 minutes.
Carefully cut the baked potatoes in half and scoop out the flesh into a bowl. Mash the potatoes lightly, leaving some chunks for texture. Discard the skins or save them for another use.
Stir the mashed potatoes into the soup, followed by the milk and heavy cream. Simmer the soup for 10 minutes, stirring occasionally, to allow the flavors to blend.
Add the shredded cheddar cheese, sour cream, salt, and black pepper to the soup. Stir until the cheese is fully melted and the soup is creamy.
Taste the soup and adjust seasonings as needed. Remove from heat.
Ladle the soup into bowls and top with crumbled bacon, sliced green onions, and additional shredded cheese, if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
3461 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 176.0 g | 226% | |
| Saturated Fat | 106.2 g | 531% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 528 mg | 176% | |
| Sodium | 7277 mg | 316% | |
| Total Carbohydrate | 347.6 g | 126% | |
| Dietary Fiber | 25.5 g | 91% | |
| Total Sugars | 53.3 g | ||
| Protein | 146.3 g | 293% | |
| Vitamin D | 6.8 mcg | 34% | |
| Calcium | 2721 mg | 209% | |
| Iron | 21.5 mg | 119% | |
| Potassium | 9170 mg | 195% | |
*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.
