Description
A comforting and creamy baked potato soup loaded with crispy bacon, cheddar cheese, and green onions. Made stovetop with simple ingredients, this hearty soup is perfect for chilly days or whenever you need a warm, filling meal.
Ingredients
Scale
Soup Base
- 4 large russet potatoes (baked, peeled, and roughly chopped)
- 4 slices bacon (chopped)
- 1 small yellow onion (diced)
- 2 cloves garlic (minced)
- 3 tablespoons all-purpose flour
- 3 cups milk
- 1 cup chicken broth
- 1/2 cup sour cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/2 cups shredded cheddar cheese
Garnish and Optional Toppings
- 2 green onions (sliced, for garnish)
- extra shredded cheddar cheese (optional)
- bacon bits (optional)
- sour cream (optional)
Instructions
- Cook Bacon: In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove bacon with a slotted spoon and set aside, leaving about 1 tablespoon of the drippings in the pot.
- Sauté Aromatics: Add diced onion to the pot and cook for 4–5 minutes until softened. Stir in minced garlic and cook for an additional 30 seconds until fragrant.
- Make Roux: Sprinkle in the flour and cook, stirring constantly, for 1 minute to form a roux, which will thicken the soup base.
- Add Liquids: Gradually whisk in the milk and chicken broth until the mixture is smooth and well combined.
- Simmer: Bring the soup to a gentle simmer and cook for 5–7 minutes until it slightly thickens.
- Add Potatoes and Seasonings: Stir in the chopped baked potatoes, sour cream, salt, and pepper. Mix well and simmer for another 5 minutes to meld flavors.
- Adjust Texture: Using a potato masher or immersion blender, mash some of the potatoes directly in the soup to your desired consistency—leave it chunky or make it smoother.
- Incorporate Cheese: Stir in the shredded cheddar cheese and cook until melted and creamy.
- Serve: Ladle the hot soup into bowls and top with the reserved crispy bacon, sliced green onions, and any optional toppings like extra cheese, bacon bits, or sour cream.
Notes
- The soup thickens as it cools and sits; add more milk or chicken broth to loosen the consistency when reheating.
- For a richer texture and flavor, substitute half-and-half for milk.
- This soup can be made ahead and stored refrigerated for up to 3 days.
- Leftovers reheat well on the stovetop over low heat, stirring frequently.
- You can omit bacon and use vegetable broth for a vegetarian version, but note it will alter the flavor profile.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
