Easy Baked Potato Soup
User Reviews
4.9
Easy Baked Potato Soup
Description
Easy Baked Potato Soup starts by crisping bacon and using its fat to sauté onions and create a flavorful base. The addition of flour forms a roux when combined with milk, allowing the soup to thicken smoothly. Garlic and diced russet potatoes simmer in chicken broth until tender, absorbing the savory flavors. The cheddar cheese melts into the soup, providing a rich, creamy texture balanced with sour cream and topped with chopped scallions for freshness.
The soup's texture ranges from hearty potato chunks to smooth creaminess, with crispy bacon adding contrast. Simmering with the lid slightly ajar ensures the potatoes cook evenly while the flavors meld.
This soup is well-suited for colder days and pairs well with crusty bread or a side salad for a satisfying meal. It's a good option when seeking a warm, filling dish that uses common kitchen ingredients.
When reheating, thin the soup with chicken broth if it becomes too thick. Use low heat to prevent potatoes from sticking to the pan and stir often. This recipe also appears as a feature in Salt & Lavender's Everyday Essentials cookbook.
Ingredients
- 6 trips Bacon
- 1/2 medium onion chopped
- 4 large russet potato diced
- 1/4 cup flour
- 4 cups milk whole
- 1 cup chicken broth
- 1 clove garlic minced
- 3/4 cup cheddar cheese or more to taste, grated
- scallions to taste, chopped
- 3/4 cup sour cream or more to taste
- salt to taste
- black pepper to taste
Instructions
- Cut up the bacon and add it to a soup pot (I use kitchen shears to make this job easy). Fry the bacon over medium-high heat until it's nice and crispy (about 10 minutes).
- Meanwhile, prep your onion and potatoes. You can peel the potatoes like I did, or scrub them and leave them unpeeled if you prefer.
- Once the bacon is done, take it out of the pot and transfer to a paper towel lined plate. Leave about two tablespoons of the bacon fat in the pot (it's fine to eyeball it). Discard the rest of the bacon fat or reserve it to use in another recipe.
- Add the onion to the pot and sauté it for 5 minutes.
- Stir in the flour and cook it for about a minute.
- Whisk the milk in slowly until the flour has dissolved.
- Add the chicken broth, garlic, and potatoes. Increase the heat to high. Scrape up any browned bits from the bottom of the pot. When the soup is almost boiling, reduce the heat and cover the pot with the lid slightly open. Let the soup simmer gently for 20 minutes.
- While the soup's cooking, get the cheddar, scallions, and sour cream ready.
- The potatoes should be quite fall-apart tender by now. I like to take my potato masher and mash the potatoes a little bit right in the pot, but if you want to leave the potatoes as-is, that's fine too.
- Stir in the sour cream and most of the cheddar and bacon (I reserve some to top the soup with). Season the soup with salt & pepper as needed. Top each bowl with the scallions and remaining cheddar and bacon.
Notes
- Add chicken broth gradually while reheating if the soup thickens beyond your liking.
- Reheat gently on low heat and stir frequently to avoid potatoes sticking to the bottom of the pan.
- This recipe is also included on page 165 of the Salt & Lavender: Everyday Essentials cookbook.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 520 kcal
% Daily Value*
| Calories | 520kcal | 26% |
| Carbohydrates | 58g | 19% |
| Protein | 18g | 36% |
| Fat | 25g | 38% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 60mg | 20% |
| Sodium | 480mg | 20% |
| Potassium | 1377mg | 29% |
| Fiber | 3g | 12% |
| Sugar | 11g | 22% |
| Vitamin A | 576IU | 12% |
| Vitamin C | 18mg | 20% |
| Calcium | 348mg | 35% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
