Description
A rich and creamy baked potato soup made with tender potato chunks, bacon, cheese, and topped with green onions and sour cream—a perfect comfort food.
Ingredients
- 4 large russet potatoes (about 2 lb), scrubbed and baked
- 6 slices bacon
- 1 medium onion, diced (about 1 cup)
- 2 cloves garlic, minced
- 3 Tbsp unsalted butter
- ⅓ cup all-purpose flour
- 4 cups low-sodium chicken or vegetable broth
- 1 cup whole milk
- 1 cup half‑and‑half (or heavy cream)
- 1 cup shredded sharp cheddar cheese
- ½ tsp dried thyme (or 1 tsp fresh)
- Salt and pepper, to taste
- 2 Tbsp chopped fresh chives or green onions (for garnish)
- Sour cream, for serving (optional)
Instructions
- Preheat oven to 400 °F (200 °C). Bake potatoes directly on the rack until tender, about 45–60 minutes. Let cool slightly, then peel and chop into bite‑sized cubes.
- In a large pot, cook bacon over medium heat until crisp. Transfer bacon to a paper towel–lined plate, then crumble when cool.
- Discard all but about 2 Tbsp bacon fat from the pot (or use butter) and sauté onion until soft, about 5 minutes. Add garlic and cook 1 minute more.
- Stir in butter until melted, then whisk in flour to form a roux. Cook 1–2 minutes, stirring continuously.
- Slowly pour in broth while whisking to avoid lumps. Add milk, half‑and‑half, thyme, and season with salt and pepper. Bring to a gentle simmer.
- Add chopped baked potatoes and simmer gently for 10 minutes, stirring occasionally, until soup starts to thicken and potatoes are heated through.
- Stir in shredded cheddar cheese until melted and smooth.
- Serve topped with crumbled bacon, chopped chives or green onions, and a dollop of sour cream if desired.
Notes
- For extra creaminess, blend about 1 cup of the soup and return it to the pot.
- Vegetarian? Replace bacon with sautéed mushrooms or omit entirely and use veggie broth.
- Make‑ahead: Soup keeps well for 2–3 days refrigerated; reheat gently, adding a splash of milk if needed.
- Freeze leftover soup (without dairy toppings); thaw and reheat slowly.