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baked potato soup

Best Baked Potato Soup Recipe Ever!

A rich, creamy baked potato soup loaded with bacon, cheese, and comfort—perfect for cozy, satisfying meals.
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Prep Time 10 minutes
Cook Time 30 minutes
Servings: 5 People
Calories: 450
Ingredients Method Notes

Ingredients
  

  • 4 Medium Russet potatoes
  • 1 tbsp Butter
  • 4 slices Bacon
  • 1 small Onion
  • 2 cloves Garlic
  • 2 tbsp All-purpose flour
  • 3 cups Chicken broth
  • 1 cup Whole milk
  • ½ cup Heavy cream
  • 1 cup Sharp cheddar
  • to taste Salt & black pepper
  • as needed Sour cream
  • For garnish Green onions

Method
 

  1. Bake the Potatoes (if not already done): Bake at 400°F (200°C) for 45–50 mins. Cool, peel, and roughly mash. Roasting creates a sweeter, more intense potato base.
  2. Cook the Bacon: In a large pot, cook chopped bacon until crispy. Remove and set aside, reserving 1 tbsp of bacon fat in the pot.
  3. Sauté Aromatics: Add butter to the bacon fat, then onions. Cook until soft, 3–4 minutes. Add garlic and stir for 30 seconds—don’t let it brown; garlic can turn bitter quickly.
  4. Make the Roux: Sprinkle in flour, stirring constantly for 1–2 minutes until light golden—this thickens the soup without lumping.
  5. Build the Soup Base: Slowly whisk in chicken broth. Bring to a simmer, then stir in milk and cream. Simmer gently for 5–7 minutes.
  6. Add Potatoes & Blend Slightly: Stir in mashed baked potatoes. For a smoother texture, blend part of the soup using an immersion blender—leave some chunks for body.
  7. Finish with Cheese & Seasoning: Stir in shredded cheddar, cooked bacon, salt, and pepper. Simmer for 2–3 more minutes until everything is creamy and rich.
  8. Serve & Garnish: Ladle into bowls and top with sour cream, green onions, extra cheese, and bacon bits.

Notes

  • Flavor Starts Before the Pot: Don’t skip baking the potatoes—it’s not just a texture move. Roasting develops sweet, earthy notes that boiling simply can’t match. It’s the first key step to elevating your soup.
  • Layering Fat = Layering Flavor: Starting with bacon doesn’t just add crunch—it gives you that golden fat to build the soup base. Use it to sauté your aromatics and watch the flavor deepen naturally.
  • Aromatics Deserve Patience: Onion and garlic should never rush. Sweat them gently to coax out their natural sweetness without browning. This mellowness becomes the soul of the broth.
  • Cream & Cheese Play Balance, Not Bulk: Adding cream and cheese too early or too much turns your soup into sauce. Fold them in at the right moment—off heat or at a low simmer—to keep the soup silky, not greasy.
  • Finish Like a Loaded Potato: Sour cream, green onions, and crispy bacon aren’t just toppings—they recreate the loaded baked potato experience, spoon by spoon. It’s flavor and texture harmony.