Description

Baked Potato Soup is a creamy and comforting American classic, featuring fluffy baked russet potatoes blended with crispy bacon, sharp cheddar cheese, and a smooth, savory broth. This hearty soup perfectly mimics the taste of a loaded baked potato in every spoonful, making it an ideal meal for chilly evenings or whenever you crave a warm, satisfying dish.

Ingredients

Potatoes and Soup Base

4 large russet potatoes (baked, peeled, and roughly mashed)
4 tablespoons unsalted butter
1/4 cup all-purpose flour
4 cups milk (whole or 2%)
2 cups low-sodium chicken broth
1/2 cup sour cream
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon smoked paprika (optional)

Aromatics and Garnishes

6 slices bacon (chopped)
1 small onion (diced)
2 cloves garlic (minced)
1 cup shredded cheddar cheese
Green onions (for garnish)
Extra shredded cheddar cheese (for garnish)

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Instructions

Cook the Bacon: In a large pot over medium heat, cook the chopped bacon until it is crispy. Once done, remove the bacon pieces and drain them on paper towels. Reserve 1 tablespoon of the bacon grease in the pot for added flavor.
Sauté Onions and Garlic: Add the unsalted butter to the pot with the bacon grease. Once melted, sauté the diced onion for 3 to 4 minutes until softened and translucent. Add the minced garlic and cook for an additional 30 seconds until fragrant.
Make the Roux: Stir in the all-purpose flour to the onion and garlic mixture and cook for 1 to 2 minutes. This creates a roux that will thicken the soup, so ensure it’s mixed well and slightly cooked without browning.
Add Liquids: Gradually whisk in the milk and low-sodium chicken broth, stirring constantly to prevent lumps. Bring the mixture to a gentle simmer over medium heat and cook for about 5 minutes until it thickens slightly.
Combine Potatoes and Dairy: Stir in the roughly mashed baked potatoes, sour cream, shredded cheddar cheese, salt, black pepper, and smoked paprika if using. Mix thoroughly to combine all ingredients evenly.
Simmer the Soup: Allow the soup to simmer on low heat for an additional 10 minutes, stirring occasionally to prevent sticking and to meld the flavors together.
Adjust Seasoning and Serve: Taste the soup and adjust seasoning if needed. Serve hot, garnished with the reserved crispy bacon, extra shredded cheddar cheese, and fresh green onions for a delicious finish.

Notes

For a smoother texture, use an immersion blender to blend half of the soup before adding the potatoes back in.
Substitute Greek yogurt for sour cream as a lighter, tangy alternative.
To make this soup gluten-free, replace the all-purpose flour with cornstarch or a gluten-free flour blend.
The soup can be made ahead and reheated gently on the stovetop; add extra milk if it thickens too much upon storage.