easy baked potato soup (Recipe for Printing)

Creamy baked potato soup with bacon and cheddar is the perfect cozy dish for cool months or gatherings. Loaded with Russet potatoes, onion, and finished with a mix of sour cream and crispy bacon. Save & click.

# What You Need:

→ Main Ingredients

01 - 6 strips bacon
02 - 1/2 medium onion, chopped
03 - 4 large Russet potatoes, peeled and diced
04 - 1/4 cup all-purpose flour
05 - 4 cups whole milk
06 - 1 cup chicken broth
07 - 1 clove garlic, minced

→ Toppings and Seasonings

08 - 3/4 cup grated cheddar cheese, plus extra for serving
09 - 3/4 cup sour cream, plus extra for serving
10 - Salt, to taste
11 - Freshly ground black pepper, to taste
12 - Sliced scallions, for garnish

# How to Make It:

01 - Cut bacon into small pieces and place in a large soup pot over medium-high heat. Cook until bacon is crisp, about 10 minutes. Transfer to a plate lined with paper towels, reserving about 2 tablespoons bacon fat in the pot.
02 - While bacon cooks, chop onion and peel and dice the Russet potatoes.
03 - Add the chopped onion to the reserved bacon fat in the pot. Sauté over medium heat until softened, about 5 minutes.
04 - Sprinkle the flour over the onions and cook, stirring constantly, for 1 minute to form a roux.
05 - Gradually whisk in whole milk until flour is fully dissolved, then pour in chicken broth while stirring.
06 - Stir in diced potatoes and minced garlic. Increase heat to high and bring mixture almost to a boil, scraping any browned bits from the bottom of the pot.
07 - Reduce heat to low, cover the pot with the lid slightly ajar, and let soup simmer gently for 20 minutes or until potatoes are fork-tender.
08 - While soup simmers, grate the cheddar cheese, slice scallions, and measure out sour cream for serving.
09 - When potatoes are fully softened, use a potato masher to mash some of the potatoes directly in the pot to achieve a creamy texture, leaving some chunks if desired.
10 - Stir in sour cream, most of the grated cheddar cheese, and most of the cooked bacon. Season with salt and pepper to taste.
11 - Ladle soup into bowls. Top each serving with extra cheddar cheese, remaining bacon bits, and sliced scallions. Add a dollop of sour cream if desired.

# Extra Tips:

01 - Leave the potato skins on for additional texture and nutrients if preferred.
02 - For a smoother soup, blend a portion of it before adding toppings.

Return