Creamy Baked Potato Soup
This potato soup is pure comfort in a bowl, and trust me, it’s a keeper! Whether you’re serving it as a hearty entrée with a crisp salad and crusty bread or as the starter to a cozy dinner, it’s always a hit. Even picky eaters (like kids!) can’t resist its creamy goodness. Perfect for cold nights or when you just need a bowl of comfort!
Servings: 12
Calories: 555kcal
Cost: Varies
Ingredients
- 8 medium Russet potatoes because they're best for baking!
- 1 lb bacon cooked, crumbled, divided
- 1 bunch green onions
- ⅔ cup butter
- ⅔ cup all-purpose flour
- 1 tsp salt
- ½ tsp ground black pepper
- 6 cups milk
- 1 ½ cups cheddar cheese, grated; divided
- 8 oz sour cream
Instructions
- Preheat the oven to 400°F.
- Bake the potatoes: Wash and dry the potatoes, then wrap each in aluminum foil. Bake for about 1 hour or until soft. Let cool slightly, then peel the skins off and mash with a fork, leaving some chunks for texture.
- Fry the bacon: While the potatoes bake, cook the bacon until crispy. Drain on paper towels and crumble. Set half aside for garnish.
- Prep the green onions: Thinly slice the white parts of the green onions, saving the green tops for garnish.
- Make the roux: In a large soup pot, melt the butter over medium heat. Gradually whisk in the flour, salt, and pepper, stirring constantly for about 1 minute to cook out the raw flour taste.
- Add the milk: Slowly pour in the milk, stirring constantly to avoid lumps. Continue to cook until the mixture thickens and becomes creamy. You can add more milk if you want a thinner soup.
- Add potatoes and mix-ins: Stir in the mashed potatoes, half the crumbled bacon, diced green onions, and 1 cup of the shredded cheese. Mix well to combine.
- Finish with sour cream: Stir in the sour cream for extra creaminess.
- Serve: Ladle the soup into bowls, and top each serving with the reserved bacon, remaining cheese, and green onions. Add salt and pepper to taste.
Notes
Customize the consistency: If you prefer a chunkier soup, leave larger pieces of potato. For a smoother texture, mash the potatoes more or even blend part of the soup.
Lighter version: Swap the heavy ingredients like sour cream and full-fat milk for their lighter counterparts, such as Greek yogurt or skim milk.
Make it ahead: This soup reheats beautifully, so feel free to make it a day in advance. It actually tastes even better the next day as the flavors meld.
Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 3 months. Reheat slowly on the stove, adding a splash of milk to thin if needed.
Nutrition
Serving: 1Cup | Calories: 555kcal | Carbohydrates: 39g | Protein: 16g | Fat: 38g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.5g | Cholesterol: 92mg | Sodium: 677mg | Potassium: 902mg | Fiber: 2g | Sugar: 8g | Vitamin A: 808IU | Vitamin C: 9mg | Calcium: 295mg | Iron: 2mg
