Description

This creamy and comforting Baked Potato Soup features a luscious blend of tender baked potatoes, crispy bacon, savory onions, and sharp cheddar cheese. A rich roux-based broth made with chicken stock and half-and-half creates a velvety texture, perfect for a hearty meal. Garnished with green onions and extra cheese, this soup is an indulgent twist on classic loaded baked potatoes in a bowl.

Ingredients

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Potatoes and Toppings

4 russet potatoes, baked and scooped
6 slices bacon, cooked and crumbled
2 green onions or chives, chopped (for garnish)
Additional shredded cheddar cheese (optional, for garnish)

Soup Base

4 tablespoons unsalted butter
1 medium onion, finely chopped
3 cloves garlic, minced
1/4 cup all-purpose flour
4 cups chicken broth
2 cups whole milk or half-and-half
1 cup sour cream
2 cups shredded cheddar cheese
Salt and black pepper, to taste

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Instructions

Prepare the base: In a large pot, melt butter over medium heat. Add the finely chopped onion and minced garlic, sautéing them until translucent and fragrant, about 5 minutes.
Make the roux: Stir in the flour, cooking for 1-2 minutes to form a roux. Gradually whisk in the chicken broth, ensuring the mixture is smooth and free of lumps.
Add liquids: Pour in the whole milk or half-and-half, bringing the soup to a gentle simmer. Cook for 10 minutes, stirring occasionally, until the soup thickens slightly.
Incorporate potatoes: Add the scooped baked potatoes to the pot, mashing them slightly with a spoon to create texture. Stir in the sour cream and shredded cheddar cheese until the cheese is melted and the soup is creamy.
Season: Taste the soup and adjust seasoning with salt and black pepper as needed.
Serve: Ladle the soup into bowls and garnish each serving with the crumbled bacon, chopped green onions or chives, and additional shredded cheddar cheese if desired.

Notes

Baked potatoes can be prepared ahead of time or purchased pre-baked for convenience.
For a vegetarian version, substitute chicken broth with vegetable broth and omit bacon or use a bacon alternative.
Use half-and-half for a richer soup or whole milk for a lighter texture.
Make sure to sauté onions and garlic well to build a deep flavor base before adding flour and liquids.
The soup thickens more as it cools; reheat gently and stir before serving if made ahead.