Description
This easy baked potato soup recipe is a creamy, comforting dish featuring tender Russet potatoes, crispy bacon, sharp cheddar cheese, and tangy sour cream. Perfect for chilly days, this hearty soup combines smoky, cheesy, and savory flavors, making it a crowd-pleasing favorite.
Ingredients
Scale
6 strips bacon
½ medium onion, chopped
4 large Russet potatoes, diced
¼ cup all-purpose flour
4 cups whole milk
1 cup chicken broth
1 clove garlic, minced
¾ cup grated cheddar cheese (or more to taste)
¾ cup sour cream (or more to taste)
Chopped scallions (to taste)
Salt & pepper (to taste)
Instructions
- Cook the Bacon:
In a large pot, cook the bacon over medium heat until crispy. Remove, crumble, and set aside. - Sauté Aromatics:
Using the same pot, sauté the chopped onion and minced garlic in the leftover bacon fat until softened and fragrant (about 2-3 minutes). - Add Potatoes and Flour:
Stir in the diced potatoes and sprinkle the flour over them. Mix to coat evenly. - Simmer the Soup:
Pour in the whole milk and chicken broth. Stir well and bring to a gentle simmer. Cook for 20-25 minutes, stirring occasionally, until the potatoes are tender. - Incorporate the Cheese & Sour Cream:
Add the grated cheddar cheese and sour cream to the pot. Stir until melted and combined. - Season and Serve:
Stir in the crumbled bacon, and season with salt and pepper to taste. Garnish with chopped scallions and additional cheese, if desired.
Notes
- Adjust the soup’s consistency by adding more milk or broth for a thinner texture.
- For a creamier soup, partially blend it using an immersion blender or mash some of the potatoes with a fork.
- This soup pairs wonderfully with crusty bread or a side salad.
Nutrition
- Serving Size: 1 ½ cups
- Calories: 420 kcal
- Sugar: 6 g
- Sodium: 650 mg
- Fat: 21 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 16 g
- Cholesterol: 45 mg