Description
This Baked Potato Soup is the ultimate comfort food, perfect for chilly nights or when you’re craving something warm, creamy, and loaded with flavor. It brings together fluffy russet potatoes, crispy bacon, melty cheddar, and a rich, velvety base made from milk and sour cream. Ideal as a quick dinner, cozy lunch, or hearty addition to your list of easy recipes, this dish hits every note for those looking for classic food ideas that feel homemade but taste restaurant-worthy. Whether you’re after dinner ideas, a warming bowl for lunch, or a make-ahead meal to freeze, this easy baked potato soup has you covered.
Ingredients
4 large russet potatoes
8 slices thick-cut bacon
1 yellow onion, finely chopped
2 garlic cloves, minced
1/4 cup all-purpose flour
4 cups whole milk
2 cups low-sodium chicken broth
1/2 cup sour cream
1 1/2 cups shredded sharp cheddar cheese
Salt and black pepper to taste
Sliced green onions for garnish
Instructions
1. Preheat oven to 400°F (200°C). Prick potatoes and bake for 1 hour or until fork-tender.
2. Let baked potatoes cool, then peel and chop roughly.
3. Cook bacon in a Dutch oven until crispy. Remove and reserve 2 tablespoons of the bacon fat.
4. Sauté chopped onion and garlic in the bacon fat until soft and fragrant.
5. Add flour and stir constantly for 2-3 minutes to form a roux.
6. Gradually whisk in warm milk and chicken broth. Simmer for 10 minutes to thicken.
7. Add the chopped baked potatoes and sour cream. Stir gently, breaking down some potatoes.
8. Mix in shredded cheddar cheese and stir until melted. Season with salt and pepper.
9. Serve hot, topped with crumbled bacon, cheese, and green onions.
Notes
Warm the milk before adding to prevent curdling and speed up thickening.
Cook the roux fully to avoid a raw flour taste.
Use freshly shredded cheese—it melts better than pre-shredded.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 850mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 70mg
Keywords: baked potato soup, comfort food, creamy soup, easy dinner, potato recipes, quick meal, fall soup