Description
When the weather turns chilly and you crave something soul-soothing, this Creamy Baked Potato Soup hits the spot. With fluffy chunks of baked potato, sharp cheddar, crispy bacon, and a silky base, this dish is pure comfort in a bowl. It’s a hearty, easy recipe perfect for weeknights, lazy weekends, or whenever you’re in need of something cozy. Great for meal prep, potlucks, or when you want to repurpose leftovers into something delicious. This soup belongs in every lineup of easy dinner ideas, healthy-ish comfort food, and quick lunch go-tos.
Ingredients
3 large russet potatoes, baked and chopped
4 tablespoons butter
1 medium yellow onion, diced
3 cloves garlic, minced
1/4 cup all-purpose flour
3 cups chicken broth
2 cups whole milk
1 cup heavy cream
1 1/2 cups shredded cheddar cheese
6 slices cooked bacon, crumbled
1/4 cup chopped green onions
1 teaspoon salt
1/2 teaspoon black pepper
Instructions
1. Bake potatoes, let cool, scoop out and chop.
2. In a large pot, melt butter over medium heat. Add onions and sauté until soft.
3. Stir in garlic and cook for 1 minute.
4. Add flour and stir constantly for 2 minutes to form a roux.
5. Slowly whisk in chicken broth, followed by milk and cream. Simmer until slightly thickened.
6. Add chopped potatoes and shredded cheddar. Stir until cheese is melted.
7. Season with salt and pepper. Simmer for another 5 minutes.
8. Serve hot topped with bacon, green onions, and extra cheese if desired.
Notes
Use Yukon Gold potatoes if you prefer a chunkier texture.
For extra flavor, add a splash of Worcestershire sauce or top with sour cream.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 5g
- Sodium: 690mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 13g
- Cholesterol: 80mg