Oh yes 😌 Baked Potato Soup — creamy, hearty, and perfect for chilly days. Here’s a classic, comforting recipe:
🥔 Baked Potato Soup
Ingredients
- 4 large baking potatoes, peeled and diced
- 4 slices bacon
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup milk (or cream for extra richness)
- 2 tbsp butter
- Salt and pepper to taste
- Optional toppings: shredded cheese, sour cream, green onions, extra bacon
Instructions
1️⃣ Bake the potatoes
- Preheat oven to 400°F (200°C).
- Wrap potatoes in foil or bake on a sheet pan until tender, about 45–60 minutes.
- Let cool slightly, then dice or mash roughly.
2️⃣ Cook the bacon and aromatics
- In a large pot, cook bacon until crispy. Remove and crumble.
- In bacon fat, sauté onion and garlic until soft. Add butter if needed.
3️⃣ Make the soup base
- Add diced potatoes and broth to the pot.
- Simmer 10–15 minutes until potatoes are very soft.
4️⃣ Blend or mash
- Use a potato masher or immersion blender to achieve desired consistency — chunky or creamy.
5️⃣ Finish
- Stir in milk or cream.
- Season with salt and pepper.
- Heat through, but don’t boil.
6️⃣ Serve
- Top with crumbled bacon, shredded cheese, green onions, or sour cream.
🔥 Tips & Variations
- Extra creamy: Replace half the milk with cream cheese or heavy cream
- Cheesy bacon: Stir in shredded cheddar into the soup for cheesy goodness
- Slow cooker: Cook diced potatoes, onions, garlic, and broth on LOW 4–5 hrs, then blend and add milk
- Low-carb option: Skip potatoes, use cauliflower instead
If you want, I can give a “quick 30-minute baked potato soup” version that uses stove-top potatoes or even leftover baked potatoes — super fast and just as comforting 😏.
Do you want that faster version?
