Baked Potato Soup
A creamy and comforting soup that combines the flavors of a loaded baked potato with crispy bacon, melted cheddar, and rich cream, perfect for warming up any day.
Ingredients
Main Ingredients
- 4 large Russet potatoes, scrubbed and pricked
- 6–8 slices Thick-cut bacon, diced
- 3 tablespoons Unsalted butter
- 3 tablespoons All-purpose flour
- 1 medium Yellow onion, finely diced
- 3 cloves Garlic, minced
- 4 cups Low-sodium chicken stock or vegetable stock
- 1 cup Whole milk
- 1/2 cup Heavy cream (optional) Adds richness
- 1 1/2 cups Sharp cheddar cheese, freshly grated For best melting, use freshly grated
- 1/2 cup Sour cream
- 1/4 cup Chives or green onions, thinly sliced
- 1/2 teaspoon Smoked paprika
- Kosher salt and black pepper to taste
- Optional boosters: a pinch of cayenne, a splash of hot sauce, or a teaspoon of Dijon
Instructions
Preparation
- Preheat oven to 425°F (220°C).
- Rub the russets with a little oil and salt, prick them with a fork, and bake on a rack for 55–65 minutes until tender. Cool 10–15 minutes, then scoop out the fluffy insides. Roughly chop the skins if you like them in the soup.
Cooking the Soup
- In a large pot or Dutch oven over medium heat, cook the diced bacon until crispy, about 7–10 minutes. Remove bacon with a slotted spoon and set aside.
- Keep 1–2 tablespoons of the bacon fat in the pot; drain excess.
- Add butter to the pot. When melted, stir in onion and cook until translucent, about 4–5 minutes.
- Add garlic and cook for 30 seconds until fragrant.
- Sprinkle in flour. Whisk and cook for 1–2 minutes until the raw flour smell fades.
- Slowly pour in the stock while whisking to avoid lumps. Add milk and bring to a gentle simmer.
- Stir in the baked potato flesh (and chopped skins if using). Simmer for 10 minutes, stirring occasionally. Add smoked paprika, salt, and pepper.
- Use an immersion blender to blend about half the soup, leaving chunky pieces for texture. Alternatively, transfer 2–3 cups to a blender, puree, then return to the pot.
- Stir in heavy cream (if using) and sour cream. Add most of the cheddar and melt gently over low heat. Do not boil once the dairy’s in.
- Taste and tweak with more salt, pepper, and optional cayenne or hot sauce.
Serving
- Ladle into bowls and top with crispy bacon, remaining cheddar, chives, and a dollop of sour cream if desired.
Notes
Cool completely and store in airtight containers up to 4 days in the refrigerator. To freeze, do not include cheese and sour cream. Freeze for up to 2 months and thaw overnight. Reheat gently, stirring in dairy at the end.