Baked Potato Soup
Delicious Baked Potato Soup that's super easy to make, creamy, hearty and loaded with potatoes, bacon and lots of cheese. Perfect for a weeknight meal!
- 4 large potatoes such as Russet
- 8 bacon slices
- 4 tablespoon butter unsalted
- 1 medium onion chopped
- 3 cloves garlic minced
- 1/4 cup all-purpose flour
- 3 cups milk
- 3 cups chicken broth low sodium
- 1 teaspoon salt or to taste
- 1/2 teaspoon black pepper or to taste
- 1 1/2 cup cheddar cheese shredded
- 1 cup sour cream
- 2 tablespoon chives minced
Bake the potatoes: Preheat your oven to 350 F degrees. Pierce the potatoes with a fork several times then place them on a baking sheet. Bake until tender for 65 to 75 minutes. Alternatively you can microwave them for 12 to 15 minutes or until tender. Cool completely. Once cooled, peel them and cut into bite size pieces.
Cook the bacon: While the potatoes are baking, cook the bacon in a skillet over medium-high heat until crisp. Transfer the bacon to a paper-towel lined plate to drain and cool. Drain the bacon fat from the skillet, reserving 1 tbsp of the bacon fat. Once the bacon is cool, crumble it up or chop it up into small pieces.
Saute onion and garlic: In a large Dutch oven or soup pot, melt the butter over medium-low heat then add the reserved 1 tbsp of bacon fat. Add the onion and cook for about 3 to 5 minutes or until the onion has softened and is translucent. Stir in the garlic and saute for 30 seconds just until it becomes aromatic.
Add milk and chicken broth: Add the flour and slowly whisk it in with the onion. Cook for 1 to 2 minutes to remove the raw flour taste, then slowly whisk in the milk. Gradually add the chicken broth and whisk. Bring to a simmer then season with salt and pepper. Continue cooking for another 5 minutes stirring occasionally.
Finish Soup: Stir in the potato chunks and heat through, another 3 to 5 minutes. Stir in the sour cream, 1/2 of the cheese and half of the bacon. Reserve the rest for garnish. Remove from heat.
Garnish and Serve: Serve soup hot, topped with cheese, bacon and chives.
Leftovers: This soup will stay good for about 5 days in an airtight container stored in your fridge, and reheats well either in the microwave or over low heat on the stovetop.
Freezing: In general potato soups don’t tend to freeze very well. The texture tends to become watery upon reheating, so plan on eating this up the week you make it! If you do freeze it, you’ll want to reheat it over low heat to maintain that creamy texture.
Calories: 339kcal | Carbohydrates: 17g | Protein: 12g | Fat: 24g | Saturated Fat: 13g | Cholesterol: 60mg | Sodium: 573mg | Potassium: 541mg | Fiber: 1g | Sugar: 5g | Vitamin A: 605IU | Vitamin C: 9.4mg | Calcium: 259mg | Iron: 2.8mg