Name: Baked Potato Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 4 large russet potatoes, baked and diced; 6 slices bacon, cooked and crumbled; 4 tablespoons butter; 1 small onion, diced; 2 cloves garlic, minced; ¼ cup all-purpose flour; 4 cups chicken broth; 2 cups milk (whole or 2%); 1 cup heavy cream; 1 teaspoon salt; ½ teaspoon black pepper; ½ teaspoon smoked paprika (optional); 1 cup shredded cheddar cheese; ½ cup sour cream; 2 green onions, chopped (for garnish)

Rich, creamy, and loaded with flavor, this Baked Potato Soup is the ultimate comfort food. Made with fluffy baked potatoes, crispy bacon, and melted cheese, this hearty soup is perfect for chilly evenings or whenever you crave a warm, satisfying meal.

Origin Baked Potato Soup

Baked potato soup is inspired by classic loaded baked potatoes, a staple in American cuisine. The idea of transforming baked potatoes into a creamy soup became popular in the 20th century, combining all the beloved toppings—cheese, bacon, and sour cream—into one bowl.

What I Love About This Recipe

I love how this soup takes everything great about a loaded baked potato and turns it into a warm, creamy bowl of goodness. The crispy bacon, gooey cheese, and creamy texture make it a comforting and satisfying dish. Plus, it’s super easy to customize with your favorite toppings!

Baked Potato Soup

Recipe by RecipeWikkiCourse: Recipes

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

420

kcal

Ingredients

4 large russet potatoes, baked and diced
6 slices bacon, cooked and crumbled
4 tablespoons butter
1 small onion, diced
2 cloves garlic, minced
¼ cup all-purpose flour
4 cups chicken broth
2 cups milk (whole or 2%)
1 cup heavy cream
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon smoked paprika (optional)
1 cup shredded cheddar cheese
½ cup sour cream
2 green onions, chopped (for garnish)

Directions

In a large pot, melt the butter over medium heat. Add the diced onion and cook for 3-4 minutes until soft.
Stir in the garlic and cook for 30 seconds until fragrant.
Sprinkle in the flour and whisk continuously for 1-2 minutes to make a roux.
Gradually pour in the chicken broth, whisking constantly to prevent lumps.
Add the milk, heavy cream, salt, black pepper, and smoked paprika. Stir well.
Add the diced baked potatoes and bring the soup to a gentle simmer. Let it cook for 10-15 minutes, stirring occasionally.
Use a potato masher or immersion blender to mash some of the potatoes, leaving some chunks for texture.
Stir in the shredded cheddar cheese, sour cream, and half of the crumbled bacon. Mix until smooth.
Taste and adjust seasoning if needed.
Serve hot, garnished with the remaining bacon, green onions, and extra cheese if desired.

Notes

For a thicker soup, reduce the broth by ½ cup or add more mashed potatoes.
If you prefer a smoother texture, blend the soup completely using an immersion blender.
Leftovers can be stored in the fridge for up to 3 days and reheated on the stovetop.

**Baked Potato Soup