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!
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
Ingredients
- 12 slices bacon -- cut into 1/2-inch pieces
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- 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
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- 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
Nutrition
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