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Baked Potato Soup Recipe

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This creamy baked potato soup recipe is a comforting and hearty dish, loaded with tender potatoes, savory toppings, and rich flavors.

Ingredients

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  • 4 large russet potatoes, baked and diced
  • 2 cups chicken broth
  • 1 cup whole milk
  • 1 cup heavy cream
  • 4 strips bacon, cooked and crumbled
  • 1 cup shredded cheddar cheese
  • 1/2 cup sour cream
  • 1/4 cup chopped green onions
  • 2 tbsp unsalted butter
  • 1/4 cup all-purpose flour
  • Salt and pepper to taste

Instructions

  1. Melt butter in a large pot over medium heat. Add flour and whisk until smooth to make a roux.
  2. Gradually pour in chicken broth, whisking constantly, and bring to a simmer.
  3. Stir in milk and heavy cream. Let the mixture heat through but avoid boiling.
  4. Add baked potatoes and mash some of them for a thicker consistency.
  5. Stir in half the cheese, bacon, sour cream, and green onions. Season with salt and pepper.
  6. Cook for an additional 10-15 minutes on low heat, stirring occasionally.
  7. Serve hot, garnished with remaining cheese, bacon, and green onions.

Notes

  • For a vegetarian version, skip the bacon and use vegetable broth instead of chicken broth.
  • Add a dash of smoked paprika for an extra flavor boost.
  • Adjust the consistency with additional broth or milk, if needed.

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