This creamy baked potato soup is the perfect comfort meal for chilly days, combining crispy bacon, tender Russet potatoes, and a rich, flavorful broth. Made with simple ingredients like cheddar cheese, sour cream, and fresh scallions, it delivers a delicious balance of textures and flavors. Whether you’re planning a quick weeknight dinner or prepping for a cozy weekend lunch, this recipe is a crowd-pleaser that’s easy to make and adaptable for various dietary needs. Pair it with fresh bread or a crisp green salad for a satisfying and wholesome meal.

Ingredients:

6 strips of bacon, cut into pieces
1/2 medium onion, chopped
4 large Russet potatoes, diced (peeled or unpeeled, as preferred)
1/4 cup all-purpose 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, for garnish
3/4 cup sour cream (or more, to taste)
Salt and pepper, to taste

Instructions:

Prepare the Bacon:
Cut the bacon into small pieces using kitchen shears or a knife. In a soup pot over medium-high heat, cook the bacon until crispy, about 10 minutes. Transfer the cooked bacon to a paper towel-lined plate, leaving about 2 tablespoons of the bacon fat in the pot. Discard or save the remaining fat for another use.
Sauté the Onion:
Add the chopped onion to the pot and cook for about 5 minutes, stirring occasionally, until softened.
Create the Base:
Stir in the flour and cook for 1 minute, stirring constantly to avoid lumps. Gradually whisk in the milk, ensuring the flour dissolves completely.
Add the Main Ingredients:
Pour in the chicken broth, add the minced garlic, and stir in the diced potatoes. Increase the heat to high, scraping any browned bits from the bottom of the pot for extra flavor. When the soup begins to boil, reduce the heat to low, partially cover the pot with a lid, and let it simmer gently for about 20 minutes, or until the potatoes are tender.
Mash and Mix:
Use a potato masher to lightly mash some of the potatoes directly in the pot for a creamier texture. If you prefer chunkier soup, you can skip this step.
Finish the Soup:
Stir in the sour cream, most of the grated cheddar cheese, and most of the cooked bacon. Reserve some cheese and bacon for topping. Season the soup with salt and pepper to taste.
Serve and Garnish:
Ladle the soup into bowls and garnish with the reserved cheese, bacon, and chopped scallions. Serve warm with your favorite side or bread.

Why You’ll Love This Recipe

Comfort Food Favorite: This creamy, hearty soup is perfect for warming up on chilly days.
Family-Friendly: It’s a hit with both kids and adults.
Simple Ingredients: Made with pantry staples and easy-to-find items.
Quick to Prepare: Ready in under an hour, perfect for weeknight dinners.

Tips

For extra creaminess, blend a portion of the soup with an immersion blender before adding the sour cream.
If the soup gets too thick, add a splash of milk or broth to adjust the consistency.
Fry bacon in batches to ensure crispiness.

Variations and Substitutions

Substitute heavy cream for whole milk for a richer soup.
Add vegetables like carrots or celery for extra texture and nutrients.
Use turkey bacon for a lighter option or omit the bacon entirely for a vegetarian version (replace chicken broth with vegetable broth).

FAQs

Can I use pre-cooked bacon?
Yes, but you won’t get the same depth of flavor from the bacon fat. Consider adding a tablespoon of butter to sauté the onion.

Can I freeze this soup?
Potato-based soups don’t freeze well as the texture can change. It’s best enjoyed fresh or refrigerated for up to 3 days.

Serving Suggestions

Serve with a side of crusty bread or garlic toast.
Pair with a fresh green salad for a balanced meal.
Top with additional sour cream, shredded cheese, or hot sauce for a flavor boost.