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A bowl of Baked Potato Soup topped with bacon bits, shredded cheddar cheese, green onions, and sour cream.

Baked Potato Soup

This creamy Baked Potato Soup combines savory bacon, melted cheddar, and sour cream, making it the ultimate comfort meal.
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Prep Time 10 minutes
Cook Time 1 minute
Total Time 1 minute
Total Time 12 minutes
Servings: 8
Course: Main Course, Soup
Cuisine: American
Calories: 474
Ingredients Method Nutrition Notes

Ingredients
  

  • 3.3 lbs russet potatoes Starchy potatoes perfect for a creamy soup base
  • Olive oil For coating and crisping the potato skins
  • Salt To season
  • Pepper For seasoning
  • ½ lb bacon sliced into ½-inch pieces For a crispy salty garnish
  • 3 tablespoons butter For sautéing vegetables
  • 1 leek white and light green part, diced (Or use half a medium onion as an alternative)
  • 1 rib celery diced Adds crunch and flavor
  • 2 cloves garlic minced
  • 2 tablespoons flour To thicken the soup
  • 2.2 cups chicken stock Broth for soup base
  • 1 teaspoon chicken bouillon paste Enhances savory flavor
  • 2.2 cups whole milk or heavy cream For creamy texture
  • ½ teaspoon kosher salt More to taste
  • ¼ teaspoon freshly cracked black pepper For seasoning
  • 1.1 cups freshly shredded cheddar cheese Plus extra for topping
Toppings:
  • Sour cream For a tangy and creamy finish
  • Chopped fresh chives For garnish and fresh flavor

Method
 

  1. Preheat the oven to 400°F (200°C). Poke several holes in the potatoes with a fork, coat with olive oil, and season with salt and pepper. Place on a baking sheet and bake for 1 hour, or until fork-tender. Let the potatoes cool.
  2. While the potatoes bake, grate the cheddar cheese and let it come to room temperature.
  3. Once the potatoes are cool enough to handle, slice them in half lengthwise. Scoop out the flesh and set the skins on a baking sheet. Drizzle the skins with olive oil, season with more salt and pepper, and broil for a few minutes until crispy.
  4. Add the bacon to a large pot over medium heat. Cook until crispy, around 8-10 minutes, then remove with a slotted spoon and place on a paper towel-lined plate. Discard some of the bacon grease.
  5. Melt butter in the pot and add the leek and celery. Sauté until softened, then add the garlic and cook for 30 seconds. Stir in the flour and cook for another minute. Slowly add the chicken stock and bouillon paste, stirring constantly.
  6. Add the scooped potato flesh into the pot and break it up with a spoon. Pour in the milk and season with salt and pepper. Cook for a few minutes until warmed through.
  7. Use an immersion blender to puree about half of the soup for a creamy texture. Be careful not to overblend to avoid a gluey texture. Remove from heat and stir in the shredded cheddar cheese.
  8. Serve the soup topped with extra shredded cheddar, bacon bits, sour cream, and chopped chives. Enjoy with crispy potato skins on the side.

Nutrition

Serving: 240gCalories: 474kcalCarbohydrates: 58gProtein: 24gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 50mgSodium: 1420mgPotassium: 1310mgFiber: 3.5gSugar: 8gVitamin A: 801IUVitamin C: 16mgCalcium: 300mgIron: 3.3mg

Notes

This loaded soup is a deliciously creamy dish, with rich cheddar and crispy bacon adding the perfect texture and flavor to each spoonful.

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