Learn How To Make Baked Potato Soup In Just 8 Easy Steps

Baked potato soup combines the flavors of crispy bacon, saut ed onions, and garlic with a hearty mix of chicken or vegetable broth, milk, and shredded cheddar cheese. The soup is often finished with a dollop of sour cream for added tanginess and topped with extra cheese, crispy bacon bits, and chopped green onions for a satisfying crunch. This warm, flavorful soup is perfect for chilly days and offers a delicious, hearty meal.

Baked potato soup is a creamy and comforting dish made from tender, baked potatoes blended into a rich, velvety base. Here's a comforting recipe for baked potato soup:

1. Ingredients

- 4 large russet potatoes

- 4 slices of bacon, diced

- 1 medium onion, chopped

- 2 cloves garlic, minced

- 4 cups chicken or vegetable broth

- 1 cup milk (whole or 2%)

- 1 cup shredded cheddar cheese

- 1/2 cup sour cream

- 2 tbsp all-purpose flour

- 2 tbsp olive oil

- Salt and black pepper, to taste

- 1/4 cup chopped green onions, for garnish

- Extra shredded cheese and crispy bacon bits, for topping

2. Instructions

1. Bake the Potatoes:

Preheat the oven to 400 F (200 C). Pierce the potatoes with a fork and bake them directly on the oven rack for 45-60 minutes, or until tender. Allow them to cool slightly, then peel and dice them into chunks.

2. Cook the Bacon:

In a large pot, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.

3. Saut the Onion and Garlic:

Add the chopped onion to the pot with the bacon fat and cook over medium heat until softened, about 5 minutes. Stir in the minced garlic and cook for an additional 1 minute.

4. Prepare the Base:

Sprinkle the flour over the onions and garlic, stirring constantly for about 2 minutes to cook off the raw flour taste. Gradually add the chicken or vegetable broth while stirring to avoid lumps.

5. Simmer the Soup:

Bring the mixture to a simmer and cook for about 10 minutes, allowing it to thicken slightly. Add the diced baked potatoes and cook for another 5 minutes.

6. Blend the Soup:

Use an immersion blender to puree the soup until smooth, or carefully transfer the soup in batches to a blender. Return the blended soup to the pot.

7. Add Dairy and Seasonings:

Stir in the milk, shredded cheddar cheese, and sour cream. Continue to cook over low heat until the cheese is melted and the soup is heated through. Season with salt and black pepper to taste.