Description
This Easy Baked Potato Soup recipe is perfect for beginners. It’s simple, comforting, and packed with flavor. You’ll love how quickly this creamy soup comes together for a delicious meal.
Ingredients
- 6 strips chicken bacon
- 1/2 medium onion chopped
- 4 large Russet potatoes diced
- 1/4 cup flour
- 4 cups whole milk
- 1 cup chicken broth
- 1 clove garlic minced
- 3/4 cup grated cheddar cheese or more to taste
- Chopped scallions to taste
- 3/4 cup sour cream or more to taste
- Salt & pepper to taste
Instructions
- Cut chicken bacon into pieces and fry in a soup pot over medium-high heat until crispy, about 10 minutes.
- While bacon cooks, chop the onion and dice the potatoes. You can peel the potatoes or scrub and leave them unpeeled.
- Remove the crispy chicken bacon from the pot and set aside on a paper towel-lined plate. Leave about 2 tablespoons of bacon fat in the pot and discard or reserve the rest.
- Add the chopped onion to the pot and sauté for 5 minutes.
- Stir in the flour and cook for 1 minute.
- Slowly whisk in the milk until the flour is dissolved.
- Add chicken broth, minced garlic, and diced potatoes. Increase heat to high and scrape any browned bits from the bottom of the pot.
- When the soup is almost boiling, reduce heat, cover the pot slightly ajar, and simmer for 20 minutes until potatoes are tender.
- Lightly mash some of the potatoes in the pot with a potato masher, or leave them whole.
- Stir in the sour cream and most of the cheddar cheese and chicken bacon, reserving some for topping.
- Season the soup with salt and pepper to taste.
- Serve hot, topping each bowl with scallions, remaining cheddar cheese, and chicken bacon.
Notes
- For a smoother soup, you can blend it using an immersion blender after mashing the potatoes.
- Feel free to add other toppings like chives or a dollop of extra sour cream.
- This soup can be made ahead and reheated gently on the stovetop.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American