Creamy Baked Potato Soup
Creamy, dreamy baked potato soup! Loaded with crispy bacon, cheddar cheese, and sour cream, this easy recipe is comfort food at its best.
Equipment
Ingredients
- 3 pounds russet potatoes
- 5 ounces bacon, diced
- 3 tablespoons butter (salted or unsalted is fine)
- 1 medium onion, finely diced
- 1 tablespoon minced garlic
- 2½ cups chicken broth
- 1½ teaspoons kosher salt
- ¾ teaspoon ground black pepper
- 1½ cups milk (I used 2%)
- ½ cup sour cream
- ½ cup shredded cheddar cheese, plus more for garnish
- Chopped fresh chives, chopped green onions, sour cream - for garnish
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Instructions
- Preheat the oven to 400°F. Clean and dry potatoes. Prick potatoes all over with a fork. Place directly on the oven rack and bake for one hour or until easily pierced in the centers with a sharp knife. Cool slightly.3 pounds russet potatoes
- About 20 minutes before the potatoes are done baking, heat a dutch oven over medium low heat. Add bacon and cook until the fat renders and the bacon bits are crispy, about 20 minutes. Use a slotted spoon to remove the bacon from the pan and drain on paper towels.5 ounces bacon,
- Increase the heat to medium and melt the butter in the pan. Add the onion and saute for 5-7 minutes or until translucent. Add garlic and cook for another 30 seconds.3 tablespoons butter (salted or unsalted is fine), 1 medium onion,, 1 tablespoon minced garlic
- Cut potatoes in half and scoop out the flesh from the skins. Add to the pot along with the chicken broth, salt and pepper. Bring to a boil, reduce heat and simmer for 8 minutes, stirring occasionally. Use an immersion blender to puree the soup just to your desired consistency. (You can also use a blender for this step.) Don't overblend your potatoes. They will release too much starch and become thick.2½ cups chicken broth, 1½ teaspoons kosher salt, ¾ teaspoon ground black pepper
- Stir in milk, sour cream and cheese until melted and heated through. Taste and adjust seasoning, if needed.1½ cups milk, ½ cup sour cream, ½ cup shredded cheddar cheese,
- Ladle soup into bowls. Top with reserved cooked bacon bits, chopped chives and/or green onions and more cheddar cheese and sour cream.Chopped fresh chives, chopped green onions, sour cream - for garnish
Notes
Make ahead tips:
- You can bake the potatoes two days in advance. Cool completely and store covered in the refrigerator. The baked flesh will stick to the potato skins after they are cooled, so you will want to gently warm them in the microwave to make scooping out the flesh a little bit easier.
- Pressed for time? Don’t bake your potatoes, microwave them! The exact amount of time varies by the size of your potatoes, anywhere from 7-11 minutes. Turn them over halfway through the cooking time to help them cook more evenly. They should be easily pierced with a knife when they are cooked through, just like potatoes baked in the oven.
- Milk - Milk with a bit of fat gives the best flavor. Whole milk or 2% milk work best in this recipe.
- Sour Cream - I prefer full fat sour cream in this soup but plain Greek yogurt can also be substituted.
- Chicken Broth - You can also use vegetable broth if you prefer.
- Need It Dairy-Free? Substitute the butter, milk, sour cream and cheese with your favorite non-dairy options.
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Nutrition
Serving: 1gCalories: 548kcalCarbohydrates: 48gProtein: 11gFat: 36gSaturated Fat: 16gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gTrans Fat: 0.2gCholesterol: 60mgSodium: 1124mgPotassium: 1122mgFiber: 3gSugar: 6gVitamin A: 419IUVitamin C: 15mgCalcium: 177mgIron: 2mg
Nutrition info not guaranteed to be accurate.
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