Baked Potato Soup
Cozy up with THE BEST Baked Potato Soup. Lots of chunky potatoes, onions and spices, in a thick creamy broth. Top with cheddar cheese, crispy bacon, and green onion slices. You'll be licking the bowl clean!
Ingredients
- 5-6 medium size russet potatoes, skin on, scrubbed clean
- 6 slices turkey or pork bacon, cut in small pieces
- 2 tbsp butter
- 1/2 cup yellow onion, chopped fine
- 3 tbsp all-purpose flour
- 2 cups good quality chicken stock or vegetable I use roasted chicken better than bullion base
- 2 cups milk I use 1%
- 1 tsp dried mustard
- 1 tsp kosher salt
- 1/2 tsp ground black pepper
- 1/4 cup sour cream or Greek yogurt
- 1 1/2 cups shredded cheddar cheese
- 4 green onions, sliced
Instructions
Bake potatoes
- Preheat oven to 400°F.
- Pierce clean potatoes with a fork on both sides. Bake in hot oven for 45-minutes to 1 hour, depending on how big the potatoes are. You want them to be soft to the touch and the skins are just starting to pull away from the flesh. Remove from the oven and allow to cool enough to handle them.
- Peel potatoes using a paring knife and dice into small chunks.
- Cook bacon in a large Dutch oven or pot on medium heat until crispy. Remove to a plate and set aside. If using pork bacon, pour out the excess grease.
- In the same pot add butter and chopped yellow onions. Cook 5-6 minutes or until golden brown.
- Stir in flour and cook for 30 seconds.
- Add potatoes, seasonings, chicken broth, and milk. Stir to combine and bring to a simmer. Cook stirring occasionally for 10 minutes to heat potatoes and soup is slightly thickened.
- Remove pot from the heat and stir in sour cream or Greek yogurt. Add in a few bacon bits and green onion if desired.
- Serve immediately with shredded cheddar cheese, extra bacon bits, and green onions slices.
Notes
Tips:
- Make potatoes ahead of time. Potatoes can be baked up to 3 hours before making the soup and set out at room temperature. If planning to use later in the day, place cooled potatoes with skins on in the fridge until ready to use.
- Microwave potatoes. This would be my second choice if you absolutely don't have time to bake them. Peirce the potatoes on both sides with a fork, then microwave 2-4 minutes per side, per potato. Follow the rest of the recipe instructions.
- Brown the onions. Allow the onions to become golden brown when cooking them in the butter. This will add great flavor to the soup.
- Cut up bacon before cooking. I like to cut the bacon in small pieces before cooking. This helps the bacon to cook evenly and crisp up faster.
- Storing Baked Potato Soup. Place cooled soup in an airtight container and refrigerate for up to 5 days.
| Nutrition Facts | |
|---|---|
| Servings: 4 | |
| Amount per serving | |
| Calories | 446 |
| % Daily Value* | |
| Total Fat 11.4g | 15% |
| Saturated Fat 6.4g | 32% |
| Cholesterol 43mg | 14% |
| Sodium 701mg | 30% |
| Total Carbohydrate 68.5g | 25% |
| Dietary Fiber 6.4g | 23% |
| Total Sugars 10.1g | |
| Protein 17.1g | |
| Vitamin D 67mcg | 337% |
| Calcium 222mg | 17% |
| Iron 3mg | 18% |
| Potassium 1666mg | 35% |