Hearty Baked Potato Soup

Name: Hearty Baked Potato Soup
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 6 servings
Ingredients: 4 large russet potatoes; 8 slices bacon; 1/2 cup unsalted butter; 1/2 cup all-purpose flour; 6 cups whole milk; 2 cups chicken broth; 1 cup sour cream; 2 cups shredded cheddar cheese; 1/2 cup chopped green onions; Salt and black pepper to taste

🕒 Prep: 15 min

🔥 Cook: 1 hour

🍽 Serves: 6

★★★★★

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If you’re looking for a soup that wraps you in warmth and comfort, this Hearty Baked Potato Soup is just the ticket. It combines the earthy goodness of baked potatoes with a creamy, cheesy base. Perfect for those chilly nights when you need something a little extra special.

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Ingredients for Hearty Baked Potato Soup

Potaotes: The heart of the soup, providing a starchy base that thickens and adds body to every spoonful. Choosing russet potatoes gives the soup a hearty texture.

Bacon: Adds a smoky, savory element and a bit of crunch. Save some to sprinkle on top for added flair.

Butter: Essential for creating the roux, which thickens the soup. Its creamy richness is key.

Flour: Combined with butter to form the roux, which is crucial for thickening the soup without lumps.

Milk: Provides the creamy base. Whole milk ensures a rich and smooth consistency.

Chicken broth: Adds depth of flavor and balances the creaminess with a savory note.

Sour cream: Adds a tangy creaminess, enhancing the overall flavor profile.

Cheddar cheese: Melts into the soup, giving it a cheesy indulgence that complements the potatoes beautifully.

Green onions: They add a fresh, sharp bite that lifts the richness of the soup.

Salt and black pepper: Essential for seasoning and bringing all the flavors together.

Tips & Tricks

For extra creaminess, you can substitute some of the milk with half-and-half or heavy cream.
If you’re in a hurry, use leftover baked potatoes or microwave them to speed up the process.
To avoid lumps in your roux, make sure to whisk constantly and add the milk slowly.

Serving Suggestions

This soup pairs wonderfully with a fresh green salad to balance the richness. A slice of crusty bread or a warm, buttery biscuit complements the creamy texture perfectly, making it an ideal meal for cozy evenings.

Frequently Asked Questions

Can I use a different type of potato?: Yes, but russets are recommended for their starchy texture which helps thicken the soup.
Can I make this soup vegetarian?: Absolutely! Just skip the bacon and use vegetable broth instead of chicken broth.
How do I store leftovers?: Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, stirring occasionally.

Hearty Baked Potato Soup Recipe Walkthrough

Start by preheating your oven to 400°F (200°C). Take your russet potatoes, give them a good scrub, and prick them with a fork a few times. This helps them cook evenly and prevents any potato explosions. Pop them in the oven directly on the rack and let them bake for around an hour, or until they're fully cooked and soft.

While those are baking, grab a large pot and cook your bacon over medium heat until it's nice and crispy. Once done, remove the bacon, crumble it up, and set it aside. You'll use it later for a crispy topping.

In the same pot, melt your butter over medium heat. Add in the flour and stir continuously for about 2-3 minutes to create a roux. This is what will thicken your soup, so make sure there are no lumps. Gradually whisk in the milk and chicken broth, watching out for any pesky lumps, and bring it to a nice simmer. Let it thicken for about 10 minutes, stirring occasionally.

Once your potatoes are done and have cooled slightly, cut them in half and scoop out the flesh. Give it a light mash and add it to your soup base. Stir in the sour cream, shredded cheddar cheese, and half of your crumbled bacon. Season with salt and pepper to taste.

Let it all cook together for another 5 minutes, stirring occasionally to make sure everything is well combined and heated through.

Serve your soup hot, garnished with green onions and the rest of the bacon crumbles. Enjoy!

Why You'll Love This Recipe

Rich, creamy texture that feels like a warm hug.
Easy to make with simple, everyday ingredients.
Loaded with flavor from cheese, bacon, and green onions.
Perfect for meal prep and tastes even better the next day.

Ingredients

4 large russet potatoes

8 slices bacon

1/2 cup unsalted butter

1/2 cup all-purpose flour

6 cups whole milk

2 cups chicken broth

1 cup sour cream

2 cups shredded cheddar cheese

1/2 cup chopped green onions

Salt and black pepper to taste

Step-by-step Instructions

1. Preheat your oven to 400°F (200°C). Prick the potatoes with a fork and bake them for about 1 hour until fully cooked.

2. In a large pot, cook the bacon over medium heat until crispy. Remove the bacon and crumble it, setting it aside for later.

3. In the same pot, melt the butter over medium heat. Stir in the flour to make a roux, cooking for 2-3 minutes.

4. Gradually whisk in the milk and chicken broth, ensuring no lumps form. Bring the mixture to a simmer and cook until thickened, about 10 minutes.

5. Cut the baked potatoes in half, scoop out the flesh, and mash it slightly. Add the mashed potatoes to the soup base.

6. Stir in the sour cream, shredded cheddar cheese, and half of the crumbled bacon. Season with salt and pepper.