Baked Potato Soup

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6
Skill Level: Easy
Cuisine: American Comfort Food

 Ingredients

Main Ingredients:

• 6 slices bacon, chopped

• 1 small yellow onion, diced

• 3 cloves garlic, minced

• 4 cups peeled and diced Russet potatoes (about 3–4 medium potatoes)

• 3 tablespoons all-purpose flour

• 4 cups chicken broth

• 2 cups whole milk or half-and-half

• 1 cup shredded sharp cheddar cheese

• ½ cup sour cream

• Salt and black pepper, to taste

Optional Toppings:

• Extra cheddar cheese

• Crumbled bacon

• Sour cream or Greek yogurt

• Chopped green onions or chives

• Crushed crackers or croutons

• Hot sauce or jalapeños for a spicy twist

 Equipment Needed

• Large soup pot or Dutch oven

• Cutting board and knife

• Vegetable peeler

• Cheese grater (if using block cheese)

• Wooden spoon or spatula

 Time & Difficulty

 How to Make Loaded Baked Potato Soup

 Step 1: Cook the Bacon

1. In a large soup pot or Dutch oven, cook chopped bacon over medium heat until crispy, about 6–8 minutes.

2. Use a slotted spoon to transfer bacon to a paper towel-lined plate.

3. Leave about 1–2 tablespoons of bacon fat in the pot for flavor.

Don’t skip this step — bacon fat adds depth to the soup base!

 Step 2: Sauté Onion and Garlic

1. Add diced onion to the pot with the bacon fat. Cook until softened, about 4–5 minutes.

2. Add minced garlic and cook for another 30 seconds until fragrant.

 Step 3: Add Potatoes & Flour

1. Stir in the diced potatoes and flour.

2. Cook for 2–3 minutes to remove raw flour taste, stirring to coat the potatoes evenly.

 Step 4: Add Broth and Simmer

1. Pour in the chicken broth and stir to combine.

2. Bring the mixture to a gentle boil, then reduce heat and simmer uncovered for 15–20 minutes, or until the potatoes are very tender.

 Step 5: Make It Creamy

1. Once potatoes are soft, lightly mash some of them in the pot using a spoon or potato masher (this thickens the soup naturally).

2. Stir in the milk (or half-and-half), sour cream, and shredded cheddar cheese.

3. Mix gently until cheese is melted and soup is smooth and creamy.

Pro Tip: Use freshly grated cheese for best melting and flavor — pre-shredded cheese contains anti-caking agents.

 Step 6: Season and Serve

• Add salt and pepper to taste.

• Stir in some of the cooked bacon, reserving a little for topping.

• Serve hot, topped with extra cheese, bacon, sour cream, and green onions as desired.

 Flavor Tips & Variations

 Storage & Reheating

• Refrigerator: Store in an airtight container for up to 4 days.

• Freezer: Freeze for up to 2 months (note: texture may change slightly).

• Reheat: Warm gently on the stovetop or in the microwave, adding a splash of broth or milk to loosen as needed.

Tip: Avoid boiling the soup again after adding dairy — it can curdle.

 Nutrition Info (Approximate per 1 ½ cup serving)

Nutritional values vary based on brands and ingredient swaps.