Easy Baked Potato Soup Recipe Comforting & Quick

Easy Baked Potato Soup is the ultimate comfort food, especially when it’s loaded with smoky beef bacon and sharp cheddar. This recipe is my go-to because it’s straightforward and doesn’t require any fancy techniques. It’s the kind of soup that warms you up from the inside out, perfect for a chilly evening or a lazy Sunday afternoon. We’re going to build layers of flavor starting with that delicious beef beef bacon, then moving on to the potatoes and creamy base. The best part is that it tastes like it simmered for hours, but it comes together in a surprisingly short amount of time. The creamy texture and hearty ingredients make this a satisfying meal that everyone will love.

Ingredients:

• 6 strips beef beef bacon
• 1/2 medium onion (chopped)
• 4 large Russet potatoes (diced)
• 1/4 cup 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 (to taste)
• 3/4 cup sour cream (or more to taste)
• Salt & pepper (to taste)

Cooking Instructions

Crisp the Beef Bacon and Sauté Aromatics:

The first step to a truly flavorful baked potato soup is to render the fat from the beef beef bacon. I like to chop the beef bacon into small pieces before cooking it. Place the chopped beef bacon in a large pot or Dutch oven over medium heat. Cook, stirring occasionally, until the beef bacon is nice and crispy. This usually takes about 8-10 minutes. Once it’s crispy, use a slotted spoon to remove the beef bacon bits from the pot and set them aside on a paper towel-lined plate. Leave about 2 tablespoons of the beef bacon fat in the pot; discard the rest or save it for another use. Add the chopped onion to the pot with the beef bacon fat. Cook, stirring, until the onion is softened and translucent, about 5-7 minutes. This builds a savory base for the soup.

Easy Baked Potato Soup

There’s something incredibly comforting about a bowl of thick, creamy baked potato soup, especially when it’s loaded with smoky beef bacon and sharp cheddar. This recipe is my go-to because it’s straightforward and doesn’t require any fancy techniques. It’s the kind of soup that warms you up from the inside out, perfect for a chilly evening or a lazy Sunday afternoon. We’re going to build layers of flavor starting with that delicious beef beef bacon, then moving on to the potatoes and creamy base. The best part is that it tastes like it simmered for hours, but it comes together in a surprisingly short amount of time.

Ingredients:

• 6 strips beef beef bacon
• 1/2 medium onion (chopped)
• 4 large Russet potatoes (diced)
• 1/4 cup 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 (to taste)
• 3/4 cup sour cream (or more to taste)
• Salt & pepper (to taste)

Cooking Instructions

1. Crisp the Beef Bacon and Sauté Aromatics: The first step to a truly flavorful baked potato soup is to render the fat from the beef beef bacon. I like to chop the beef bacon into small pieces before cooking it. Place the chopped beef bacon in a large pot or Dutch oven over medium heat. Cook, stirring occasionally, until the beef bacon is nice and crispy. This usually takes about 8-10 minutes. Once it’s crispy, use a slotted spoon to remove the beef bacon bits from the pot and set them aside on a paper towel-lined plate. Leave about 2 tablespoons of the rendered beef bacon fat in the pot. If you have too much, carefully pour off the excess. Add your chopped onion to the pot with the beef bacon fat and cook over medium heat until it’s softened and translucent, about 5-7 minutes. You’re not looking for browning here, just a gentle softening to release its sweet flavor. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.

2. Build the Roux and Add Liquids: Now it’s time to thicken our soup. Sprinkle the flour over the softened onions and garlic in the pot. Stir constantly for about 1-2 minutes to cook out the raw flour taste. This mixture is called a roux, and it’s the base for our creamy soup. It will look like a thick paste. Gradually whisk in the chicken broth, stirring continuously to prevent lumps. Once the broth is incorporated and the mixture is smooth, slowly start adding the whole milk, a cup at a time, whisking as you go. Make sure each addition of milk is fully incorporated before adding the next. This gradual addition helps create a silky smooth texture.

3. Cook the Potatoes: Add your diced Russet potatoes to the pot. Russets are fantastic for this soup because their starch content helps thicken the soup naturally as they cook. Bring the soup to a simmer over medium heat, then reduce the heat to low, cover the pot, and let it cook for about 15-20 minutes, or until the potatoes are fork-tender. You want them to be soft enough to mash easily but not so mushy that they’ve completely disintegrated. Stir occasionally to prevent anything from sticking to the bottom of the pot.

4. Achieve Creamy Perfection: Once the potatoes are tender, it’s time to make the soup wonderfully creamy. You have a couple of options here. You can use an immersion blender directly in the pot to partially blend the soup, leaving some chunks of potato for texture. Or, if you don’t have an immersion blender, carefully ladle about half of the soup into a regular blender and blend until smooth, then return it to the pot. Be cautious when blending hot liquids; only fill the blender about halfway and hold the lid down firmly with a kitchen towel. Alternatively, you can use a potato masher to mash some of the potatoes against the side of the pot. This will also give you a creamier consistency.

5. Finish and Serve: Stir in most of the grated cheddar cheese and most of the sour cream into the soup, reserving some for garnishing. Stir until the cheese is melted and the soup is smooth and creamy. Taste the soup and season generously with salt and freshly ground black pepper. Don’t be shy with the seasoning; potatoes absorb a lot of salt. If the soup is too thick for your liking, you can add a splash more milk or chicken broth to reach your desired consistency. Ladle the hot soup into bowls. Top each serving with the reserved crispy beef bacon bits, extra grated cheddar cheese, a dollop of sour cream, and a generous sprinkle of chopped scallions. The fresh scallions add a nice pop of color and a mild oniony bite that contrasts beautifully with the rich soup.

This baked potato soup is hearty enough to be a meal on its own, but it also pairs wonderfully with a crusty bread for dipping. For variations, consider adding a pinch of paprika or a dash of cayenne pepper for a subtle kick. You can also use different cheeses like Gruyère or Monterey Jack for a different flavor profile. Leftovers store well in the refrigerator for up to 3-4 days. Reheat gently on the stovetop, adding a little extra milk or broth if needed to loosen it up.

Conclusion:

This Easy Baked Potato Soup is a true crowd-pleaser, delivering all the comforting flavors you crave without a lot of fuss. The combination of tender potatoes, creamy broth, savory beef bacon, and sharp cheddar makes it a satisfying meal that feels both rustic and refined. It’s a recipe that proves you don’t need hours in the kitchen to make something truly delicious and heartwarming. Don’t be afraid to adjust the seasonings or add a little extra cheese – that’s the beauty of homemade cooking! I really hope you give this recipe a try; it’s become a staple in my kitchen for good reason.

Serving Suggestions:

Serve this soup piping hot, garnished with the reserved crispy beef bacon bits, a dollop of sour cream, and fresh chopped scallions. A side of crusty bread for dipping is always a good idea. For a lighter meal, pair it with a simple green salad.

Variations:

Want to make it vegetarian? Skip the beef bacon and sauté the onions in butter or olive oil. For an extra layer of flavor, add a pinch of smoked paprika with the garlic. If you prefer a thinner soup, just add a little more milk or broth until it reaches your desired consistency.

Frequently Asked Questions:

Can I make this soup ahead of time?

Yes, you can make this soup a day ahead. Store it in an airtight container in the refrigerator. Reheat it gently on the stovetop over low heat, stirring frequently. You might need to add a splash more milk or broth when reheating to get the consistency just right.

What kind of potatoes are best for baked potato soup?

Russet potatoes are ideal because their starchy texture breaks down beautifully, helping to thicken the soup naturally. They also have a mild flavor that won’t overpower the other ingredients.

How can I make the soup thicker?

The flour used in the recipe helps thicken the soup. If you want it even thicker, you can mash some of the cooked potatoes against the side of the pot with your spoon, or for a smoother, thicker soup, you can carefully blend a portion of the soup using an immersion blender or transfer some to a regular blender and blend until smooth before returning it to the pot.

Easy Baked Potato Soup

A creamy and comforting baked potato soup made with hearty ingredients. Perfect for a quick and satisfying meal.

Prep Time
15 Minutes

Cook Time
35 Minutes

Total Time
50 Minutes

Servings
6 servings

Ingredients

• 6 strips beef bacon, diced
• 1/2 medium onion, chopped
• 4 large Russet potatoes, diced
• 1/4 cup 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, to taste
• 3/4 cup sour cream, or more to taste
• Salt and pepper, to taste

Instructions

1. Step 1
   In a large pot or Dutch oven, cook the diced beef bacon over medium heat until crispy. Remove bacon with a slotted spoon and set aside, leaving about 2 tablespoons of bacon drippings in the pot.
2. Step 2
   Add the chopped onion to the bacon drippings and cook until softened, about 5-7 minutes. Stir in the minced garlic and cook for 1 minute more until fragrant.
3. Step 3
   Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux.
4. Step 4
   Gradually whisk in the whole milk and chicken broth until smooth. Add the diced potatoes. Bring to a boil, then reduce heat and simmer, covered, for 15-20 minutes, or until potatoes are tender.
5. Step 5
   Mash some of the potatoes against the side of the pot to thicken the soup, or use an immersion blender for a smoother consistency if desired.
6. Step 6
   Stir in the grated cheddar cheese and sour cream until well combined and the cheese is melted. Season with salt and pepper to taste.
7. Step 7
   Serve hot, garnished with the reserved crispy beef bacon and chopped scallions.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.