Description
This creamy baked potato soup is the ultimate comfort food, packed with tender potatoes, crispy bacon, melted cheese, and a rich, velvety broth.
Ingredients
Scale
- 4 large russet potatoes, baked and diced
- 6 strips bacon, cooked and crumbled
- 2 tbsp butter
- 1 small onion, diced
- 3 cloves garlic, minced
- ¼ cup all-purpose flour
- 3 cups chicken broth
- 2 cups milk
- 1 cup heavy cream
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp smoked paprika
- 2 cups shredded cheddar cheese
- ½ cup sour cream
- Chopped green onions, for garnish
Instructions
- Bake potatoes at 400°F (200°C) for 45-50 minutes. Let cool, then dice.
- Cook bacon in a large pot until crispy. Remove and set aside, leaving 1 tbsp bacon grease.
- Melt butter in the same pot. Sauté onion and garlic until soft.
- Stir in flour and cook for 1 minute. Gradually whisk in broth, milk, and cream.
- Add diced potatoes, salt, pepper, and smoked paprika. Simmer for 10 minutes.
- Stir in cheddar cheese and sour cream until melted and creamy.
- Serve hot, garnished with bacon, cheese, and green onions.
Notes
- For a thicker soup, mash some of the potatoes.
- Swap heavy cream for more milk to lighten the recipe.
- Use turkey bacon for a healthier alternative.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American