Baked Potato Soup

Baked potato soup is the perfect hearty, filling, stick-to-your-bones dinner for a cold winter’s night. This baked potato soup recipe will quickly become a family favorite.

Baked Potato Soup Ingredients

These are the simple ingredients you’ll need to make this top-rated baked potato soup recipe:

• Bacon: This baked potato soup starts with bacon cooked in a large skillet.
• Butter: You can also use margarine.
• Flour and milk: Whisk all-purpose flour and milk into the melted butter for a perfectly thick base.
• Baked potatoes: Try ourPerfect Baked Potatoes recipe.
• Green onions: Chopped green onions lend bright, bold flavor and color.
• Seasonings: This baked potato soup is simply seasoned with salt and pepper.
• Cheese and sour cream: Shredded Cheddar cheese and sour cream ensure a rich and creamy soup.
  

  Best Potatoes for Baked Potato Soup

  Russet potatoes are perfect for this baked potato soup, as they’ll break down beautifully during the cooking process. You can use Yukon Golds, but you might have to cook the soup a bit longer.

  

  How to Make Baked Potato Soup

  You’ll find the full, step-by-step recipe below — but here’s a brief overview of what you can expect when you make baked potato soup at home:

  1. Cook the bacon.
  2. Melt the butter, then whisk in the flour and milk.
  3. Add the potatoes and onions and bring to a boil.
  4. Reduce to a simmer, then stir in the remaining ingredients.
  5. Cook until the cheese is melted.
     

     How to Store Baked Potato Soup

     Allow the baked potato soup to cool, then transfer the leftovers to an airtight container. Store in the refrigerator for up to five days. Reheat on the stove or in the microwave.

     Can You Freeze Baked Potato Soup?

     We don’t recommend freezing baked potato soup. The cream and potatoes will become grainy and watering as they thaw, so you should try to enjoy this soup within five days.

     Ingredients

     1x

     2x

     4x

     Original recipe (1X) yields 6 servings

     • 12 slices bacon
     • ⅔ cup butter
     • ⅔ cup all-purpose flour
     • 7 cups milk
     • 4 large baked potatoes, peeled and cubed
     • 4 green onions, chopped
     • 1 ¼ cups shredded Cheddar cheese
     • 1 cup sour cream
     • 1 teaspoon salt, or to taste
     • 1 teaspoon ground black pepper

     Directions

     1. Gather all ingredients.

        

     2. Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 8 to 10 minutes. Drain bacon slices on paper towels; crumble and set aside.

        

     3. Meanwhile, melt butter in a stockpot or Dutch oven over medium heat. Gradually add flour, whisking until well-combined. Slowly pour in milk, whisking constantly until smooth and thickened.

        

     4. Add potatoes and onions and bring to a boil, stirring frequently. Reduce heat and simmer for 10 minutes.

        

     5. Stir in crumbled bacon, Cheddar cheese, sour cream, salt, and pepper. Continue cooking and stirring until cheese is melted.

        

     6. Enjoy!