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    By: Chef Laura Bonicelli

    Baked Potato Soup is a recipe you save for a snowy day. It’s a beautiful winter warm-up soup! Buy your ingredients at your favorite Farmers Market! 

    Baked Potato Soup

    About Baked Potato Soup

    Here’s what’s fantastic about this recipe. First of all, it goes together much more quickly than an actual baked potato. Second, it tastes exactly like a baked potato. Third, a cup of this with a little salad makes a very filling and satisfying meal.

    You always have the option of stirring the bacon into the soup, as I show in the picture. But, I prefer the bacon as a garnish. I often serve the garnishes separately and let people decide how they want to finish the soup themselves. As far as comfort food goes, this recipe is at the top of my list. I save it for those snowy days after being outside and a little too cold.

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    Step by Step Instructions

    Baked Potato Soup

    Baked Potato Soup

    © Chef Laura Bonicelli
    "Save this soup recipe for a snowy day. It's a wonderful winter warm-up soup!"
    5 from 1 vote
    Prep Time 20 minutes
    Cook Time 20 minutes
    Total Time 40 minutes
    Course Dinner, Lunch, Main Dish - Meat, Main Dish - Vegetarian, MM-Blue, Soups and Stews
    Cuisine American
    Servings
    Calories 231 kcal

    Ingredients
      

    • 12 slices bacon -- cut into 1/2-inch pieces

    =====

    • 2/3 cup salted butter
    • 2/3 cup all-purpose flour
    • 7 cups whole milk
    • 4 large Russet baking potatoes -- peeled and cubed roughly 2 - 2 1/4 pounds
    • 4 green onions -- chopped plus more for garnishing

    =====

    • 1 1/4 cups grated cheddar cheese -- plus more for garnishing
    • 1 cup sour cream -- plus more for garnishing
    • 1 teaspoon Kosher salt
    • 1 teaspoon freshly ground black pepper

    Instructions
     

    • Place the bacon in a large skillet. Cook over medium heat until browned and crisp. Drain on paper towels and set aside.
    • In a stockpot or Dutch oven, melt the butter over medium heat. Whisk in the flour until smooth. Cook for 1 minute, stirring. Gradually stir in the milk, continually whisking until thickened. Stir in the potatoes and green onions. Bring to a boil, stirring frequently.
    • Reduce the heat, cover, and simmer for 10 minutes until the potatoes are tender. Mix in the cheese, sour cream, salt, and pepper. Continue cooking, frequently stirring, until the cheese melts. Serve immediately topped with bacon, onions, cheddar, and a dollop of sour cream.

    Notes

    Copyright: Chef Laura Bonicelli

    Nutrition

    Calories: 231kcalCarbohydrates: 12gProtein: 5gFat: 18gSaturated Fat: 11gCholesterol: 48mgSodium: 335mgPotassium: 218mgFiber: 1gSugar: 7gVitamin A: 651IUVitamin C: 1mgCalcium: 174mgIron: 1mg
    Keyword comfortfood, potatoes, soup
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