This baked potato soup recipe is a creamy potato pot with the toppings of a loaded baked potato. It is not french onion soup and not beef stew.
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Baked Potato Soup
- Total Time: 45 minutes
- Yield: 6 servings 1x
Description
Baked potato soup with cheddar and bacon. From Your Daily Hit.
Ingredients
- 4 slices bacon, chopped
- 1 onion, diced
- 3 garlic cloves
- 2 tablespoons butter
- 1/4 cup (31g) flour
- 4 cups (960ml) chicken broth
- 2 pounds (900g) russet potatoes, peeled and diced
- 1 cup (240ml) milk or half-and-half
- 1 cup (113g) shredded cheddar
- 1/2 cup (120g) sour cream
- Salt, pepper, chives
Instructions
- Cook bacon until crisp. Remove it. Cook onion in the fat 4 minutes. Add garlic and butter.
- Stir in flour for 1 minute. Whisk in broth. Add potatoes. Simmer 15 minutes until the potatoes are soft.
- Mash some of the potatoes in the pot so the soup thickens. Stir in milk.
- Off a boil, add cheddar and sour cream. Season. Top with bacon and chives.
Notes
Russets break down and thicken the soup. Waxy potatoes stay in distinct cubes and make a thinner bowl.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmer
- Cuisine: American
Potato soup, not onion soup
French onion soup is a dark broth and a cheese toast. This is a cream-and-potato bowl.
Substitutions
Skip the bacon for a meatless pot. Use oil for the onion.
Mistakes to avoid
Boiling after the sour cream goes in can make it grainy. Keep the heat low.
Storage
Refrigerate 3 days. The soup thickens. Loosen with milk.
Nutrition (estimated)
About 390 calories per bowl. Estimate only, not a lab test.
FAQ
Can I blend it smooth?
Yes, but leave some chunks if you want it to taste like a baked potato.
Why call it baked?
The toppings are the baked-potato bar. The potatoes are simmered, which is faster.
Freeze it?
Dairy soups split in the freezer. This one is better in the fridge.
Thick enough?
Mash more potato into the broth, or simmer uncovered a few minutes.