🥔 Creamy Baked Potato Soup Recipe – The Ultimate Comfort in a Bowl! 🧄🧅🧈
There’s nothing quite like a hearty bowl of baked potato soup to warm your soul. Rich, creamy, cheesy, and topped with crispy bacon – this comfort food classic is perfect for chilly nights or when you’re just in the mood for something cozy and satisfying. Whether you’re whipping it up for a weeknight dinner or serving a crowd, this recipe checks ALL the boxes. Let’s dive into this flavor-packed, easy-to-make soup that tastes just like a loaded baked potato in a bowl!
📝 INGREDIENTS:
– 4 large russet potatoes, baked and peeled
– 6 strips bacon, chopped
– 1 medium yellow onion, finely diced
– 3 cloves garlic, minced
– 1/4 cup all-purpose flour
– 4 cups chicken broth (or vegetable broth for vegetarian option)
– 2 cups whole milk
– 1 cup heavy cream
– 1 cup cheddar cheese, shredded
– 1/2 cup sour cream
– Salt and black pepper, to taste
– 2 green onions, sliced (for garnish)
– Extra shredded cheddar and crumbled bacon for topping
🔥 INSTRUCTIONS:
1. Bake the Potatoes:
Preheat your oven to 400°F (200°C). Pierce potatoes with a fork and bake directly on the oven rack for 50-60 minutes or until fork-tender. Let them cool slightly, then peel and roughly mash.
2. Cook the Bacon:
In a large pot or Dutch oven over medium heat, cook chopped bacon until crispy. Remove with a slotted spoon and set aside on a paper towel-lined plate. Leave about 2 tablespoons of the bacon grease in the pot.
3. Sauté Aromatics:
To the same pot, add diced onion and cook for 3–4 minutes until soft and translucent. Stir in garlic and cook for another 30 seconds until fragrant.
4. Make the Roux:
Sprinkle in flour and whisk constantly for 1-2 minutes to cook out the raw flour taste.
5. Add the Liquid:
Slowly pour in the chicken broth while whisking to avoid lumps. Then stir in milk and heavy cream. Bring to a gentle simmer over medium heat, stirring occasionally.
6. Add Potatoes & Season:
Stir in the baked mashed potatoes and mix well, allowing them to break up into the soup. Season with salt and black pepper to taste. Adjust the thickness by adding more broth if desired.
7. Add Cheese & Sour Cream:
Reduce heat to low. Stir in shredded cheddar and sour cream until melted and fully incorporated. Simmer for another 5–10 minutes, letting all the flavors marry into creamy deliciousness.
8. Serve:
Ladle into bowls and top with crispy bacon, extra shredded cheese, and sliced green onions.
✨ Pro Tips:
– For an ultra-smooth soup, use an immersion blender to puree some or all of the soup before adding the bacon and toppings.
– Feel free to add diced ham, sautéed mushrooms, or steamed broccoli for extra goodies.
– Substitute Greek yogurt in place of sour cream for a lighter version.
🔥 Serving Suggestion:
Pair with a crusty loaf of sourdough or a side salad for a complete meal. Trust us – everyone will be coming back for seconds!
💬 Got Leftovers?
This soup makes amazing leftovers! Simply store in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or microwave, adding a splash of milk or broth to loosen it up.
👇 Ready to warm hearts and taste buds?
Save this recipe for cold nights ahead, and don’t forget to share with your soup-loving friends! Tag us in your creations – we’d love to see your cheesy, bacon-topped masterpieces! 🍲💛
#BakedPotatoSoup #ComfortFood #HomemadeGoodness #SoupSeason #CozyEats
