Easy Baked Potato Soup

Why You’ll Love This Recipe

This baked potato soup is a beloved comfort food, offering all the cozy flavors of a loaded baked potato in a simple, hassle-free soup. Many readers have declared it the ultimate baked potato soup they’ve been searching for! It’s hearty, satisfying, and chances are you already have most of the ingredients at home.

What You’ll Need

• Bacon: I love using bacon to boost the flavor. Instead of butter or oil, I use the leftover bacon grease for sautéing, enhancing the dish even more.
• Garlic and Onion: Sweet Vidalia onions are my go-to for added flavor.
• Potatoes: I prefer Russet potatoes for their starchiness, which helps thicken the soup and gives it that baked potato feel.
• Flour and Milk: This soup is creamy but doesn’t contain heavy cream. I use whole milk (3%) and a bit of flour to achieve that perfect consistency.
• Chicken Broth: It adds depth and richness to the soup.
• Toppings: Classic baked potato toppings like sour cream, scallions for freshness, and freshly grated sharp cheddar, along with the crispy bacon, finish it off beautifully.

Best Potatoes for Soup

For this recipe, I recommend using Russet potatoes, often labeled as baking potatoes in stores. Their starch content thickens the soup perfectly, and they break down nicely, making them ideal for soups. While I peel mine, you canscrub them and leave the skins on if you prefer a bit more texture!

How to Make Baked Potato Soup

1. Cook the Bacon: Cut the bacon into pieces and fry until crispy in a soup pot. Remove the bacon, leaving about half the grease behind.
2. Sauté Onions: Add the chopped onion to the pot and sauté until softened.
3. Add Flour and Milk: Stir in flour and cook for a minute. Gradually whisk in milk until the flour is fully dissolved.
4. Combine Ingredients: Pour in the chicken broth, add diced potatoes and minced garlic. Scrape up any browned bits from the bottom of the pot. Increase the heat until it begins to boil, then reduce and simmer until the potatoes are tender. Mash a bit for a thicker texture if desired.
5. Finish the Soup: Stir in sour cream, and most of the cheddar and bacon, reserving some for topping. Garnish with scallions, extra bacon, and cheese. Season with salt and pepper to taste, then enjoy!

Substitutions and Variations

• For added texture, mash some of the potatoes directly in the pot; feel free to leave them intact if you prefer.
• For a bit of heat, add a pinch of cayenne pepper or crushed red pepper flakes.
• Boost the protein by including some diced ham or shredded Easy Baked Chicken Breast.

What to Serve with Baked Potato Soup

While this soup is a meal in itself, pairing it with crusty sourdough bread elevates the experience. For an indulgent treat, try a slice of my Cheesy Garlic Bread. A side salad, like mixed greens with my “Better than Olive Garden” Italian dressing, makes a refreshing accompaniment to this rich and creamy soup.