Description
This Baked Potato Soup is pure cozy comfort—like a loaded baked potato in spoonable form! The potatoes simmer right in the same pot for rich, deep flavor, and the soup thickens itself without heavy cream. Enjoy the best potato soup ever with easy variations.
Ingredients
Scale
- 8 slices bacon, cut into 1/2-inch pieces
- 2 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 4–6 cloves garlic, minced
- 1/4 cup flour
- 2 pounds Russet potatoes, scrubbed, peeled, chopped (about ½ inch)
- 4 cups reduced-sodium chicken broth
- 1 12 oz. can evaporated milk
- 1 teaspoon chicken bouillon (powder, base, or 1 crushed cube)
- 1 teaspoon dried parsley
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon dried dill
- 1/2–3/4 cup sour cream
- 2 cups milk, more or less as needed
- 6 oz. freshly shredded cheddar cheese
- 1 bunch chives or green onions, chopped
Instructions
- Shred the cheese, measure the sour cream, and let them sit at room temperature.
- Add the bacon pieces to a large Dutch oven and heat over medium heat. Cook until crisp, turning as needed. Remove the bacon with a slotted spoon. Pour off all but two tablespoons of the grease.
- Melt the butter in the two tablespoons of bacon grease over medium heat. Add the onions and sauté until soft, about 5 minutes; then add garlic and sauté for 30 seconds. Sprinkle the flour over the top and cook two additional minutes.
- Gradually whisk in the broth while scraping the bottom of the pan. Add the potatoes, evaporated milk, chicken bouillon, and all the spices. Bring to a gentle boil and cook for 15-20 minutes, stirring often, until the potatoes are fork-tender.
- Working in batches, remove 1/2 to 3/4 of the soup and transfer it to a blender along with the sour cream. Blend until very smooth, allowing steam to escape.
- Stir the pureed soup back into the pot. Stir in milk to reach the desired consistency. Stir in cheddar cheese one handful at a time until melted.
- Taste and season with more salt or pepper as needed. If you’d like a thinner soup, stir in milk until it reaches the desired consistency. Garnish bowls with cheese, bacon pieces, and chives or green onions.
Notes
- This soup can be easily customized with your favorite toppings.
- Store leftovers in the refrigerator for up to 3 days.
- Reheat on the stove over low heat, adding more milk if needed.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 40mg