Baked Potato Soup Creamy Loaded Comfort in a Bowl
Baked potato soup is the ultimate comfort dish, combining creamy texture, crisp bacon, cheddar, and tender potatoes all in one bowl. Perfect for cold days or whenever you crave cozy flavors that warm from the inside out.
Equipment
- Large saucepan or soup pot
- Wooden spoon or spatula
- Cutting board and knife
- Measuring cups and spoons
- Whisk
- Potato masher
Ingredients
- 4 medium russet potatoes baked, peeled, and chopped
- 4 slices bacon cooked and crumbled
- 1 tablespoon butter
- Half yellow onion finely diced
- 2 cloves garlic minced
- 2 tablespoon all purpose flour
- 3 cups whole milk
- 1 cup chicken broth
- Half cup sour cream
- 1 cup shredded cheddar cheese
- Salt and black pepper to taste
- Sliced green onions for garnish
- Extra cheese or bacon for topping optional
Instructions
- In a large pot, melt butter and sauté diced onion until soft
- Add garlic and cook for one more minute
- Sprinkle in flour and stir to create a roux, cook for 1 to 2 minutes
- Slowly whisk in milk and broth, stir constantly until smooth
- Bring to a gentle simmer and add baked chopped potatoes
- Use a potato masher to mash some of the chunks for creaminess
- Stir in sour cream, cheddar, and season with salt and pepper
- Simmer for 10 more minutes until thick and creamy
- Stir in half of the bacon
- Serve hot topped with green onions, extra cheese, and bacon
Notes
- For a chunkier soup, reserve some potato pieces without mashing
- Can be made vegetarian by omitting bacon and using veggie broth
- Add a pinch of smoked paprika or cayenne for extra flavor
- Keeps well refrigerated up to 4 days
- Reheat gently over low heat and stir often to avoid curdling
Nutrition
Calories: 420kcalCarbohydrates: 38gProtein: 14gFat: 24gSaturated Fat: 13gSodium: 680mgFiber: 3gSugar: 6g
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