Description
This creamy, comforting baked potato soup is loaded with tender russet potatoes, crispy bacon, cheddar cheese, and green onions. Perfect for chilly days, this easy stovetop recipe combines savory flavors and a rich texture for a hearty meal.
Ingredients
Scale
Soup Base
- 4 large russet potatoes (baked, peeled, and roughly mashed)
- 4 slices bacon (chopped)
- 1 small onion (diced)
- 2 cloves garlic (minced)
- 1/4 cup all-purpose flour
- 3 cups milk
- 1 cup chicken broth
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika (optional)
Toppings
- 2 green onions (sliced)
- Extra shredded cheddar cheese
- Extra crispy bacon
Instructions
- Cook Bacon: In a large pot or Dutch oven, cook the chopped bacon over medium heat until crisp. Remove the bacon with a slotted spoon and set aside, leaving about 1 tablespoon of bacon fat in the pot.
- Sauté Onion and Garlic: Add the diced onion to the pot and cook for 3 to 4 minutes until softened. Stir in the minced garlic and cook for an additional 1 minute to release its aroma.
- Make Roux: Sprinkle the flour into the pot and whisk constantly for 1 to 2 minutes to create a roux, which will help thicken the soup.
- Add Liquids: Gradually whisk in the milk and chicken broth, stirring continuously until the mixture is smooth and well combined.
- Simmer: Bring the soup to a simmer over medium heat and cook for 5 to 6 minutes until it slightly thickens.
- Add Potatoes: Stir in the roughly mashed baked potatoes and cook for another 5 minutes, stirring occasionally to incorporate them smoothly into the soup.
- Finish Soup: Reduce the heat to low and stir in the shredded cheddar cheese, sour cream, salt, black pepper, and paprika. Mix until the cheese has melted and the soup is creamy and heated through.
- Serve: Taste the soup and adjust seasoning as needed. Serve hot topped with crispy bacon, sliced green onions, and extra shredded cheese.
Notes
- For a chunkier texture, avoid fully mashing the potatoes before adding them to the soup.
- Potatoes can be baked ahead of time or quickly cooked in the microwave if short on time.
- Use heavy cream instead of milk for a richer, creamier soup.
- Swap cheddar cheese with a blend of cheeses for varied flavor.
