Here’s a creamy and comforting Baked Potato Soup recipe—perfect for chilly days. 🥔🥣
Ingredients
- 4 large baking potatoes
- 4 slices bacon, chopped
- 1 small onion, diced
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup milk (or heavy cream for extra richness)
- 1 cup shredded cheddar cheese
- Salt and pepper to taste
- Optional toppings: green onions, sour cream, extra cheddar, crumbled bacon
Instructions
1. Bake the potatoes
- Preheat oven to 400°F (200°C).
- Wash and prick potatoes with a fork.
- Bake 45–60 minutes until tender.
- Let cool slightly, then peel and mash roughly.
2. Cook the bacon
- In a large pot, cook chopped bacon until crispy.
- Remove bacon and drain on paper towels, leaving some fat in the pot.
3. Sauté onion and garlic
- Add diced onion to the pot and sauté in bacon fat until translucent.
- Add garlic and cook 30 seconds more.
4. Make the soup
- Add mashed potatoes to the pot and stir.
- Pour in broth, stirring to combine.
- Simmer 10 minutes until slightly thickened.
5. Add milk and cheese
- Stir in milk (or cream) and cheddar cheese.
- Cook until cheese melts and soup is creamy.
- Season with salt and pepper to taste.
6. Serve
- Top with crispy bacon, chopped green onions, extra cheese, or sour cream.
💡 Tips
- For a smoother soup, use an immersion blender to puree part of the potatoes.
- Add chives or smoked paprika for extra flavor.
- Leftovers reheat well and can be thickened with a little more milk.
If you want, I can also give a loaded baked potato soup version that tastes just like a baked potato with all the toppings in soup form—extra cheesy, bacon-packed, and creamy.
Do you want me to do that?
