Baked Potato Soup Made Easy 🍲
Nothing hits the spot like a bowl of this easy baked potato soup—creamy, hearty, and topped with crispy bacon, melty cheddar, and fresh scallions. It’s your favorite baked potato turned into the ultimate comfort soup!
🕒 Prep Time: 15 min | Cook Time: 40 min | Total Time: 55 min
🍽️ Ingredients:
- 6 strips bacon
- 1/2 medium onion, chopped
- 4 large Russet potatoes, diced
- 1/4 cup flour
- 4 cups whole milk
- 1 cup chicken broth
- 1 clove garlic, minced
- 3/4 cup grated cheddar cheese (or more to taste)
- 3/4 cup sour cream (or more to taste)
- Chopped scallions, to taste
- Salt & pepper, to taste
👩🍳 Step-by-Step Instructions:
- Cook the bacon: Cut bacon into pieces (kitchen shears make it easy!) and fry in a soup pot over medium-high heat until crispy (about 10 min). Remove and place on paper towels. Leave ~2 tbsp bacon fat in pot.
- Sauté onions: Add chopped onions to the pot and sauté for 5 minutes.
- Make the roux: Stir in flour and cook for 1 minute. Then slowly whisk in milk until smooth.
- Simmer the soup: Add chicken broth, minced garlic, and diced potatoes. Bring to a gentle boil, then reduce heat, cover partially, and simmer for 20 minutes until potatoes are tender.
- Mash & mix: Mash some potatoes right in the pot for a thicker texture (optional). Stir in sour cream, most of the cheddar, and most of the bacon. Season with salt & pepper.
- Serve & top: Ladle into bowls and top with remaining bacon, cheese, and fresh scallions. Enjoy! 😋
💡 Pro Tips:
- Too thick? Add more chicken broth gradually to thin it out.
- Reheating tip: Warm on low heat, stirring often to avoid sticking.
- Make it vegetarian: Skip the bacon and use veggie broth instead.
📊 Nutrition Info (Per Serving)
| Serving Size | Calories | Protein | Carbs | Fat | Fiber | Sugar |
|---|---|---|---|---|---|---|
| 1 bowl | 520 | 18g | 58g | 25g | 3g | 11g |
Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.
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Easy Baked Potato Soup (Creamy, Cozy & Loaded!)
- Total Time: 55 min
- Yield: 6 servings 1x
Description
Creamy, cheesy, and loaded with all the classic baked potato fixings—this easy soup is the ultimate comfort food!
Ingredients
- 6 strips bacon
- 1/2 medium onion, chopped
- 4 large Russet potatoes, diced
- 1/4 cup flour
- 4 cups whole milk
- 1 cup chicken broth
- 1 clove garlic, minced
- 3/4 cup grated cheddar cheese (or more to taste)
- 3/4 cup sour cream (or more to taste)
- Chopped scallions, to taste
- Salt & pepper, to taste
Instructions
1. Cut bacon into pieces and fry in a soup pot over medium-high heat until crispy (about 10 min). Remove and place on paper towels. Leave about 2 tbsp bacon fat in the pot.
2. Add chopped onion and sauté for 5 minutes.
3. Stir in flour and cook for 1 minute.
4. Slowly whisk in milk until the flour is fully dissolved.
5. Add chicken broth, minced garlic, and diced potatoes. Increase heat to high until almost boiling, then reduce and simmer with lid partially open for 20 minutes.
6. Mash some potatoes in the pot for thicker texture (optional).
7. Stir in sour cream, most of the cheddar, and most of the bacon. Season with salt & pepper.
8. Serve hot, topped with scallions and remaining bacon and cheddar.
Notes
Too thick? Add extra chicken broth to loosen the soup.
Reheat gently on low heat to avoid sticking.
Leave out bacon and use veggie broth for a vegetarian version.
- Prep Time: 15 min
- Cook Time: 40 min
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 11g
- Sodium: 480mg
- Fat: 25g
- Saturated Fat: 12g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 60mg
