Baked Potato Soup Recipe

Baked Potato Soup Recipe

Are you ready to make the best Baked Potato Soup Recipe ever? This is now one of my go to fall and winter recipes because it’s inexpensive, feeds a family of 6 for dinner, and tastes exactly like a baked potato. Plus, you probably have most of the ingredients in your pantry or fridge already! Let’s get started!

You might also like our Beef Ramen Noodle Soup Recipe, too!

Baked Potato Soup Recipe

Ingredients:

  • 4 medium to large potatoes
  • 1 package of bacon
  • 1 container of chicken broth (approx 4 cups)
  • 1 cup water
  • 1 cup shredded cheese. Don’t use pre-bagged shredded cheese, it won’t melt properly.
  • 1/2 a yellow onion
  • 5 tablespoons butter. Use the real stuff.
  • 5 tablespoons flour
  • 2 cups milk
  • Salt
  • Pepper
  • Sour Cream
  • Green onions or chives

Peel and cut your potatoes into bite sized cubes. Pour your chicken broth into a large stock pot, and add 1 cup of water.

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Add in your potatoes. Dice half an onion, and add that in too. Add some salt and pepper to taste, but go light on the salt as the bacon will add extra later. Bring it to a boil and then reduce the heat to medium and cook until the potatoes are fork-tender. This takes about 15-20 minutes. While that’s cooking, slice your package of bacon into small pieces.

Pop them in a pan and cook them until they’re nice and crispy, and drain them on paper towels. Now go ahead and shred up a cup of cheddar cheese. Now grab a clean pan and melt 5 tablespoons of butter over medium low heat.

When the butter is melted, add in the flour one tablespoon at a time, whisking throughly after each one to make sure there are no lumps. It should form a thick paste. This is called a roux, and it’s the basis for almost all creamy soups.

Very slowly, add in your milk, stirring the whole time to prevent lumps. The slower you add the milk and the more you stir, the better. Now you have a thin mixture, and you want to let it cook over the medium low heat while stirring until it starts to thicken up and the whisk leaves little marks in the mixture when you stir it. Now go ahead and add your shredded cheese. Leave a little to the side for garnish later. Now just whisk until it’s melted in.

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Add in your bacon, leaving some to the side for garnish as well. Mix it in, and then taste. Add some pepper in if necessary, but your shouldn’t need to add any salt as the bacon has plenty. Check on your potatoes in the pot, and make sure they’re fork tender. Now go ahead and add this delicious mixture into your potatoes, mixing it gently until combined. Turn the heat down to low and let your soup thicken up for a bit, about 10 minutes.

Serve in a big bowl. You can add cheese and bacon.

Sour cream.

And green onion to make a completely loaded baked potato soup! I know that making a roux sounds scary, but it’s easier than you think. And once you get the technique down, a whole world of creamy soup options opens up to you. Plus, this is a million times less expensive than buying pre-made soup! I hope you and your family love this Baked Potato Soup Recipe!

 

Baked Potato Soup Recipe

Are you ready to make the best Baked Potato Soup Recipe ever? This is now one of my go to fall and winter recipes because it's inexpensive, feeds a family of 6 for dinner, and tastes exactly like a baked potato. Plus, you probably have most of the ingredients in your pantry or fridge already! Let's get started!
Course Soup
Keyword baked potato, creamy soup, dinner, potato soup, recipe, soup
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 people
Author Joanna Brooks

Ingredients

  • 4 medium to large potatoes
  • 1 package of bacon
  • 1 container of chicken broth approx 4 cups
  • 1 cup water
  • 1 cup shredded cheese. Don't use pre-bagged shredded cheese, it won't melt properly.
  • 1/2 a yellow onion
  • 5 tablespoons butter. Use the real stuff.
  • 5 tablespoons flour
  • 2 cups milk
  • Salt
  • Pepper
  • Sour Cream
  • Green onions or chives

Instructions

  1. Peel and cut your potatoes into bite sized cubes. Pour your chicken broth into a large stock pot, and add 1 cup of water.
  2. Add your potatoes. Then dice half an onion, and add that in too. Add some salt and pepper to taste, but go light on the salt as the bacon will add extra later. Bring it to a boil and then reduce the heat to medium and cook until the potatoes are fork-tender. This takes about 15-20 minutes. 

  3. While that's cooking, slice your package of bacon into small pieces. Pop them in a pan and cook them until they're nice and crispy, and drain them on paper towels. Now go ahead and shred up a cup of cheddar cheese. 

  4. Now grab a clean pan and melt 5 tablespoons of butter over medium low heat. When the butter is melted, add in the flour one tablespoon at a time, whisking throughly after each one to make sure there are no lumps. It should form a thick paste. This is called a roux, and it's the basis for almost all creamy soups.

  5. Very slowly, add in your milk, stirring the whole time to prevent lumps. The slower you add the milk and the more you stir, the better. Now you have a thin mixture, and you want to let it cook over the medium low heat while stirring until it starts to thicken up and the whisk leaves little marks in the mixture when you stir it. 

  6. Now go ahead and add your shredded cheese. Leave a little to the side for garnish later. Now just whisk until it's melted in. Add in your bacon, leaving some to the side for garnish as well. Mix it in, and then taste. Add some pepper in if necessary, but your shouldn't need to add any salt as the bacon has plenty. Check on your potatoes in the pot, and make sure they're fork tender. Now go ahead and add this delicious mixture into your potatoes, mixing it gently until combined. Turn the heat down to low and let your soup thicken up for a bit, about 10 - 15 minutes.

  7. Check on your potatoes in the pot, and make sure they're fork tender. Now go ahead and add this delicious mixture into your potatoes, mixing it gently until combined. Turn the heat down to low and let your soup thicken up for a bit, about 10 minutes.

  8. Serve in a big bowl. You can garnish with cheese, bacon, sour cream, and green onions to make a completely loaded baked potato soup!

Recipe Notes

I know that making a roux sounds scary, but it's easier than you think. And once you get the technique down, a whole world of creamy soup options opens up to you. Plus, this is a million times less expensive than buying pre-made soup! I hope you and your family love this Baked Potato Soup Recipe!

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About the author

I'm a wife and mom of 3 kids, a blogger, beauty vlogger, graphic designer, and jill of all trades.

View all articles by Joanna Brooks

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