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.soup
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 our Perfect 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.
Allrecipes Community Tips and Praise
“Absolutely delicious and easy,” raves the1betsy. “I used finely chopped sweet onions and cooked them until translucent in the bacon drippings before draining and adding them. Raves from the family!”
“I made this recipe today with leftover baked potatoes,” says Patti. “It was super easy and turned out great. My family loved it.”
“This soup is delicious,” according to Alice Russell Fulton. “My family loved it. Not difficult, but I would suggest baking the potatoes a day or more ahead to save time.”
Editorial contributions by Corey Williams
- 12 slices bacon
- ⅔ cup butter or margarine
- 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
- 1 teaspoon ground black pepper
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- 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.
- 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.
- Add potatoes and onions and bring to a boil, stirring frequently. Reduce heat and simmer for 10 minutes.
- Stir in crumbled bacon, Cheddar cheese, sour cream, salt, and pepper. Continue cooking and stirring until cheese is melted.