Baked Potato Soup Recipe

Creamy baked potato soup loaded with cheese, bacon, and green onions. Easy, comforting, and perfect for chilly nights — just like a loaded baked potato in a bowl!

Course Soup, Soup Main Dish

Cuisine American

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 734kcal

Author Leigh Anne Wilkes

Equipment

Ingredients

4-6 russet potatoes want about 4 cups of mashed potatoes
1/2 cup butter salted
2/3 cup flour
3 cups chicken broth
3 cups milk
1/2 tsp salt
1/2 tsp pepper
4 green onions chopped
1 1/4 cups cheddar cheese, medium or sharp grated
1 cup sour cream
12 slices bacon cooked crisp and crumbled.

Instructions

Bake potatoes at 425 degrees F for about 15-20 minutes or until potato is fork tender. Allow potatoes to cool partially.
When cool enough to handle, cut potato in half and scoop out the potato meat and set it aside. (Make some potato skins out of the remaining skins.)
Melt butter in a medium large pan and add flour, stir and cook over low heat until smooth.
Gradually add broth and milk, cook over medium heat until mixture is thick and bubbly; stir often. Add potatoes, seasonings, half of the green onions and cheese. Heat thoroughly.
Stir in sour cream.
Add extra broth or milk if necessary for desired consistency.
Garnish with remaining green onion, cheese and crisp bacon.

Notes

Before adding the cooked potatoes, mash them to your desired consistency. I like my soup to be smooth, but if you prefer larger pieces, do not mash the potatoes before adding.
As the soup cools, it will thicken. If you would like to thin it out, just add more milk or chicken broth until you get the desired consistency.
Don’t skip the bacon. Cook it first, then use a little of the bacon grease to sauté your onions and garlic. It adds amazing depth of flavor to the soup base.
Add cream at the end. Stir in the milk, cream, or half-and-half after the soup has thickened — adding it too early can cause curdling.
Make it ahead. This soup reheats beautifully! Just warm it gently over low heat and add a splash of milk or broth to bring it back to the perfect consistency.
Don’t forget the toppings! Load it up just like a baked potato — with shredded cheese, sour cream, crumbled bacon, and green onions. It’s all about the toppings!

Nutrition