Description
Description
This Baked Potato Soup is creamy, comforting, and packed with flavor—just like a loaded baked potato in soup form. With crispy bacon, cheddar cheese, and sour cream, it’s the ultimate cold-weather meal. It’s quick to prepare, customizable for different dietary needs, and made with simple ingredients you likely already have on hand.
Ingredients
📝 Ingredients
🥔 Main Ingredients:
4 large Russet potatoes, baked and peeled
1 medium yellow onion, finely chopped
2 cloves garlic, minced
4 cups low-sodium chicken broth (or vegetable broth)
2 cups whole milk (or oat milk for dairy-free)
1 cup heavy cream (or Greek yogurt for lighter version)
1 cup shredded cheddar cheese
4 slices bacon, cooked and crumbled (optional)
1/2 cup sour cream
3 tbsp unsalted butter
Salt and pepper to taste
2 green onions, sliced (for garnish)
🔁 Substitution Ideas:
Use turkey bacon or vegetarian bacon for leaner or meat-free options
Substitute cheddar with smoked gouda or Monterey Jack
Use cauliflower mash in place of potatoes for low-carb version
Instructions
👨🍳 Instructions
Step 1: Bake the Potatoes
Preheat oven to 400°F (200°C). Pierce potatoes with a fork and bake for 45–60 minutes or until fork-tender. Let cool, then peel and mash.
Step 2: Sauté Aromatics
In a large pot over medium heat, melt butter. Add chopped onions and cook for 5–6 minutes until translucent. Stir in garlic and cook for 1 minute more.
Step 3: Combine Ingredients
Add the mashed potatoes, broth, and milk to the pot. Stir well. Bring to a light boil, then reduce heat to a simmer.
Step 4: Add Cream & Cheese
Stir in heavy cream, sour cream, and half the shredded cheese. Season with salt and pepper. Simmer for another 10–15 minutes until thickened.
Step 5: Serve and Garnish
Ladle into bowls. Top with remaining cheese, bacon crumbles, green onions, and an extra dollop of sour cream.
Notes
🧾 Notes
Texture Tip: Blend with an immersion blender for a smooth consistency or leave chunks for a rustic texture.
Meal Prep: Bake potatoes the day before to save time.
Storage: Store leftovers in the fridge for up to 4 days or freeze (without dairy) for up to 2 months.
Reheating: Reheat on the stovetop over low heat, adding a splash of milk if too thick.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup, Comfort Food
- Cuisine: American
Nutrition
- Calories: 340 kcal
- Sugar: 5g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 9g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 45mg