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baked potato soup
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Classic Baked Potato Soup

Delicious and easy potato soup with classic baked potato toppings
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Soup
Cuisine: American
Keyword: comfort food, easy, fall
Servings: 6

Ingredients

  • 4 baked russet potatoes
  • 8 slices bacon
  • 1/2 cup chopped onion
  • 1 tbsp flour
  • 4-5 cups chicken stock
  • 1/2 cup heavy cream
  • 2 cups shredded cheddar cheese divided
  • 1 green onion chopped
  • 1 cup sour cream
  • salt and pepper to taste

Instructions

  • Cook bacon in dutch oven until crispy. Remove and drain on paper towels.
  • Crumble bacon and set aside. Remove all but 1 tablespoon bacon grease.
  • While bacon is cooking, scoop flesh from baked potatoes and set aside.
  • Add chopped onion to bacon grease and sauté over medium heat until translucent.
  • Sprinkle with flour and cook for 1 minute.
  • Stir in chicken broth and potatoes and bring to a bubble. Simmer for 20 minutes to let soup thicken.
  • Blend to your desired level of creaminess with immersion blender or potato masher.
  • Stir in heavy cream and 1 cup of cheese over low heat until smooth and blended.
  • Ladle into bowls and top with crumbled bacon, green onions, cheese, and dollop of sour cream.

Notes

This recipe is perfect for using leftover baked potatoes. Use scissors to “chop” green onion and sprinkle on top of soup.