Looking for a hearty, piping-hot soup recipe to keep you warm in the cold weather? This Creamy Baked Potato Soup, topped with cheese and bacon bits, is the perfect soup for the job!
Love soup? Make sure to try my FAVORITE Chicken Noodle Soup too!
One-Pot Creamy Baked Potato Soup
What’s the best way to get through the winter months? I have three words for you: Baked Potato Soup. It’s life-giving! Filled with crumbly bacon bits, grated cheddar cheese, and more, this potato soup is truly the best lunch, quick dinner, and side dish.
But it gets even better. You can prepare, cook, and serve it in just 30 minutes! I don’t know about you, but a thick, creamy soup with multiple servings, is a win in my book.
Recipe Ingredients
Time to make that soup! Here are the ingredients you’ll need to round up before you get started:
- Butter
- Minced Garlic
- All Purpose Flour
- Chicken Bouillon: I like to use Better than Bouillon.
- Chicken Stock: you can use low sodium or reduced fat if you want.
- Milk: 1% or 2% should be good for this recipe. If you want a richer, thicker soup, use whole milk.
- Sour Cream
- Russet Potatoes: you’ll need about 6 medium-sized potatoes – baked, peeled, and cubed.
- Bacon: use 1 pound, cooked and crumbled.
- Cheddar Cheese
- Salt and Pepper: to taste.
- Optional Garnishes: chopped green onions, crumbled bacon, grated cheese.
How to Make Baked Potato Soup
Baked Potato Soup is made in just 4 easy steps! Once you’ve baked and chopped the potatoes, all you really need to do is mix the rest of the ingredients together. Then you get to add your favorite toppings – which is the best part.
Melt Butter & Cook Garlic: In a large Dutch Oven or saucepan over medium-low heat melt the butter. Add in the garlic and cook for 2 minutes. Whisk in the flour and bouillon and cook for 2 – 3 minutes.
Add Chicken Stock & Milk: Slowly stream in the chicken stock, whisking to combine. Add in the milk and stir until smooth. Turn the heat up to medium and bring the mixture to a boil, stirring frequently, until thickened, 10 – 15 minutes.
Mix in Potatoes, Bacon & Cheese: Reduce heat to low and whisk in the sour cream. Add the potatoes, bacon, and cheese, stirring until the cheese is melted. Salt and pepper to taste.
Serve and Enjoy: Serve warm and top with any or all optional garnishes.
Tips for Success
Super easy, right? The following are some tips I have, to make sure you get the best results with your soup:
- Which Potatoes to Use: I prefer Russet Potatoes in this recipe, as they aren’t waxy and work better in this soup.
- Leaving the Potato Skin On: can add great texture to the soup, so don’t be afraid to try that!
- For Smooth, Creamy Soup: if you want an ultra-smooth soup consistency, you could blend/puree it for a couple of minutes.
- To Bake the Potatoes: scrub the potatoes, wrap them in foil, place them on a baking sheet, and bake at 400°F for 45 minutes, or until fork tender.
- Bake the Potatoes Ahead of Time: as a time saver, you can bake the potatoes in advance of cooking the soup.
Topping Ideas
What should you top this creamy potato soup with? Here’s some inspiration for you:
- Bacon Bits: bacon makes everything better, so crumble up some more pieces to toss in your soup.
- Shredded Cheddar Cheese: it adds another layer of cheesy flavor.
- Sour Cream: another dollop on top is a wonderful addition to this soup.
- Green Onions: add extra crunch to every yummy bite!
- Chives: make a great garnish too.
How to Store and Reheat Baked Potato Soup
You can store this soup in an airtight container in the refrigerator for up to 3 days. It can also be frozen in an airtight container for 2-3 months.
When you want to enjoy it again, heat it on the stovetop on low until it reaches the desired temperature, or just pop it in the microwave for a minute. If the soup is too thick, pour some extra chicken broth in.
Description
Looking for a hearty, piping-hot soup recipe to keep you warm in the cold weather? This Baked Potato Soup, topped with cheese and bacon bits, is the perfect soup for the job!
- 2/3 cup butter
- 1 teaspoon minced garlic
- 2/3 cup all purpose flour
- 2 teaspoons chicken bouillon (I like to use Better than Bouillon)
- 2 cups chicken stock
- 4 cups milk
- 2 cups sour cream
- 6 medium russet potatoes, baked, peeled, and cubed
- 1 pound bacon, cooked and crumbled
- 1 cup grated cheddar cheese
- Salt and pepper to taste
- Optional garnishes: chopped green onions, crumbled bacon, grated cheese
- In a large Dutch Oven or saucepan over medium-low heat melt the butter. Add in the garlic and cook for 2 minutes. Whisk in the flour and bouillon and cook for 2 – 3 minutes.
- Slowly stream in the chicken stock, whisking to combine. Add in the milk and stir until smooth. Turn the heat up to medium and bring the mixture to a boil, stirring frequently, until thickened, 10 – 15 minutes.
- Reduce heat to low and whisk in the sour cream. Add the potatoes, bacon, and cheese, stirring until the cheese is melted. Salt and pepper to taste.
- Serve warm and top with any or all optional garnishes.
Notes
Store airtight in the refrigerator for up to 3 days.
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